Cristina’s Grilled Gruyère & Zucchini Sandwiches With Pesto

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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1 cup packed wild arugula

1 cup packed basil leaves

½ cup loosely packed Italian parsley

1 medium garlic clove peeled

½ teaspoon of kosher salt and cracked pepper

½ cup extra virgin olive oil for pesto and 3 to 5 extra tablespoons of olive oil for brushing zucchini and bread

3 medium zucchini, cut into ¼” slices lengthwise. Place them in a baking sheet side by side

8 slices of seven grain bread or sourdough bread

8 slices of gruyère cheese

1 teaspoon dried oregano

garlic powder for sprinkling

kosher salt for sprinkling

half of a fresh lemon

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