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Grilled Gruyère-And-Zucchini Sandwiches With Smoky Pesto

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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

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