Grilled Gruyere-And-Zucchini Sandwiches With Smoky Pesto-Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

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Title: Grilled Gruyère-And-Zucchini Sandwiches With Smoky Pesto

Categories: Main Dish

Yield: 4 Servings

 

1 packed cup basil leaves

1 large garlic clove,coarsely

-chopped

1/2 t hot smoked paprika

3 T extra-virgin olive oil,plus

-more for brushing

Salt

One 8-ounce zucchini,cut

-into 4 lengthwise slices

4 English muffins,preferably

-Bays, split

4 ounces Gruyère or

Appenzeller cheese,cut into

-8 thin slice

 

[Note: From Food and Wine]

 

In a mini food processor, combine the basil, garlic and paprika and

process until finely chopped. With the machine on, gradually pour in

the 3 tablespoons of olive oil until blended. Season the pesto with

salt.

Light a grill. Brush the zucchini slices with olive oil and season with

salt. Grill over high heat until nicely charred and just tender, about

2 minutes per side. Cut each zucchini slice in half crosswise.

Grill the English muffins, cut side down, over low heat, until just

soft, about 30 seconds. Turn and grill until the muffins start to brown,

about 1 minute. Spread the cut sides of the muffins with the pesto.

Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese

on the bottom halves of each muffin. Close the sandwiches and brush the

tops and bottoms with olive oil. Grill the sandwiches over low heat,

turning, until theyre crisp on the outside and the cheese is melted,

about 4 minutes total. Cut the sandwiches in half and serve right away.

 

 

 

 

 

 

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