Delicious stacks with roasted zucchini, turkey, cheese, and fresh pesto for a flavorful, hearty meal.
# Components:
→ 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 (7 oz)
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 - Set the oven to 425°F and prepare a baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 12 to 15 minutes, flipping halfway until golden and tender.
03 - Spread 1/2 tablespoon of pesto evenly over each slice of bread.
04 - Layer roasted zucchini, 2 slices of turkey, and 1 slice of cheese atop each pesto-coated bread slice. Optionally add more pesto, then top with the second slice of bread, pesto side down.
05 - Lightly butter the outer sides of each sandwich to ensure golden grilling.
06 - Heat a nonstick skillet or grill pan over medium heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently until the bread is golden and cheese is melted.
07 - Remove from heat, allow sandwiches to rest for 1 minute, then slice in half and serve warm.
