Save to Pinterest 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 creative way to enjoy grilled cheese with wholesome ingredients and a fresh taste that my family loves.
Ingredients
- Vegetables: 2 medium zucchinis, sliced lengthwise into 1/4-inch-thick strips 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.
Save to Pinterest This sandwich quickly became a favorite at family gatherings, always met with eager requests for seconds.
Notes
Substitute turkey with chicken or make vegetarian by omitting meat and adding extra roasted vegetables. Use gluten-free bread for a gluten-free version. For a nut-free pesto, use sunflower seeds or pumpkin seeds. Serve with a simple 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
Save to Pinterest This recipe is perfect for a quick lunch that feels gourmet and satisfying with minimal effort.
Recipe FAQs
- → How do I roast zucchini for the stacks?
Slice zucchini lengthwise about 1/4 inch thick, drizzle with olive oil, season with salt and pepper, then roast at 425°F for 12-15 minutes until tender and golden.
- → What cheese works best for melting in this dish?
Provolone is ideal, but mozzarella or Swiss also melt nicely and complement the flavors well.
- → Can I substitute turkey with other proteins?
Yes, chicken works well for a similar taste, or omit meats altogether for a vegetarian version with extra roasted vegetables.
- → How should the pesto be handled for nut allergies?
Choose nut-free pesto made with seeds like sunflower or pumpkin to accommodate allergies while retaining flavor.
- → What’s the best method to grill the stacks evenly?
Use a nonstick skillet or grill pan over medium heat, pressing gently and flipping after 3-4 minutes until the bread is golden and cheese melted.
- → Can gluten-free bread be used?
Absolutely, gluten-free bread is a great alternative if dietary restrictions require it, ensuring the sandwich remains enjoyable.