Grilled Gruyère and Zucchini Sandwiches with Smoky Pesto
Ingredients
- 1 packed cup basil leaves
- 1 large garlic clove, coarsely chopped
- 1/2 teaspoon hot smoked paprika
- 3 tablespoons 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 slices
Instructions
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto serves 4 original recipe by Food & Wine.
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