Pin A vibrant and flavorful twist on classic grilled cheese, featuring layers of roasted zucchini, sliced turkey, melty cheese, and fresh pesto, all stacked and grilled for a deliciously gooey, healthy sandwich alternative.
This recipe offers a fresh take on grilled cheese that my family absolutely adores, making weekday dinners easy and exciting.
Ingredients
- Vegetables: 2 medium zucchinis, sliced lengthwise into 1/4 inch thick strips, 1 tablespoon olive oil, Salt and freshly ground black pepper to taste
- Proteins & Dairy: 8 slices deli turkey breast (about 200 g), 4 slices provolone cheese (or mozzarella or Swiss)
- Spreads & Sauces: 4 tablespoons basil pesto (store bought or homemade)
- Bread: 4 slices sourdough or whole grain bread
- Butter: 2 tablespoons unsalted butter, softened
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2:
- Arrange zucchini slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 12 15 minutes, flipping halfway, until golden and tender.
- Step 3:
- Spread 1/2 tablespoon of pesto on each bread slice.
- Step 4:
- To assemble each stack: On a bread slice, layer roasted zucchini, 2 slices of turkey, 1 slice of cheese, and another drizzle of pesto if desired. Top with a second slice of bread, pesto side down.
- Step 5:
- Lightly butter the outer sides of each sandwich.
- Step 6:
- Heat a large nonstick skillet or grill pan over medium heat. Grill each stack for 3 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
- Step 7:
- Remove from heat, let rest 1 minute, then slice in half and serve warm.
Pin This sandwich has become a favorite family meal, ideal for quick dinners and sharing around the table.
Notes
Use nut free pesto using sunflower seeds or pumpkin seeds for allergies. Serve with green salad or tomato soup.
Required Tools
Baking sheet, parchment paper, nonstick skillet or grill pan, spatula, knife
Nutritional Information
Calories 370, Total Fat 20 g, Carbohydrates 28 g, Protein 20 g per serving
Pin This recipe is a perfect balance of fresh and comforting It’s quick to prepare and packed with flavor.
Recipe FAQ
- → What type of cheese works best for these stacks?
Provolone is ideal for melting, but mozzarella or Swiss also provide excellent flavor and consistency.
- → Can the turkey be substituted?
Yes, chicken slices are a great alternative, or omit meat entirely and add extra roasted vegetables for a vegetarian option.
- → How should the zucchini be prepared?
Zucchini is sliced lengthwise and roasted with olive oil, salt, and pepper until tender and golden to enhance its natural sweetness.
- → What type of bread is recommended?
Sourdough or whole-grain bread provides a sturdy base and complements the layered flavors well; gluten-free bread can be used if needed.
- → How to ensure the grilled stacks are gooey and golden?
Butter the outside of each sandwich and grill on medium heat for 3-4 minutes per side, pressing gently until the cheese melts and bread crisps.
- → Is the pesto used always made with nuts?
Not necessarily; for a nut-free alternative, use pestos made with sunflower or pumpkin seeds instead of traditional pine nuts.