Stacked zucchini, turkey, cheese, and pesto grilled to golden perfection for a vibrant, wholesome meal.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced lengthwise into 1/4-inch-thick strips
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Proteins & Dairy
04 - 8 slices deli turkey breast (approximately 7 ounces)
05 - 4 slices provolone cheese
→ Spreads & Sauces
06 - 4 tablespoons basil pesto
→ Bread
07 - 4 slices sourdough or whole-grain bread
→ Butter
08 - 2 tablespoons unsalted butter, softened
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange zucchini slices on the sheet, drizzle with olive oil, and season with salt and pepper.
02 - Roast zucchini for 12 to 15 minutes, turning halfway through, until tender and golden.
03 - Apply 1/2 tablespoon of basil pesto evenly to each bread slice.
04 - On each pesto-coated slice, layer roasted zucchini, 2 slices of turkey, 1 slice of provolone cheese, and an optional additional pesto drizzle. Top with a second bread slice, pesto side down.
05 - Lightly coat the outer sides of each sandwich with softened butter.
06 - Heat a nonstick skillet or grill pan over medium heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove sandwiches from heat, let rest for 1 minute, then slice in half and serve warm.
