Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.
Everything's coming together this weekend, when I light the coals to make these basic — but far from blasé — zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe. From Food & Wine Ingredients 1 packed cup basil leaves Directions Serves 4.
Grilled Gruyere & Zucchini Pesto Sandwiches
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
One 8-ounce zucchini, cut into 4 lengthwise slices
4 English muffins, split
4 ounces Gruyère cheese, cut into 8 thin slices
From Food & Wine
1 packed cup basil leaves