Roasted zucchini, turkey, provolone, and pesto combined in a stacked, grilled sandwich with golden, melty bread.
# 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 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 12 to 15 minutes, flipping halfway through, until tender and golden.
03 - Spread half a tablespoon of basil pesto evenly on each slice of bread.
04 - Layer roasted zucchini, 2 slices of turkey breast, one slice of provolone cheese, and an optional additional drizzle of pesto on four bread slices. Top each with a second bread slice, pesto side down.
05 - Lightly butter the outer sides of each sandwich to prepare for grilling.
06 - Heat a large 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 the cheese has melted.
07 - Remove stacks from heat and allow them to rest for 1 minute. Slice in half and serve warm.
