The stars of this Italian-inspired grilled cheese are the gooey mozzarella and grilled zucchini. A bit of salami lends loads of extra flavor but can be left out for a vegetarian version.
1 small zucchini, very thinly sliced on an angle
1 tbsp olive oil
4 slices sourdough bread
2 tbsp store-bought pesto
8 thin slices salami (2 oz)
1/2 (8 oz) ball fresh mozzarella, drained and coarsely grated
Set grill or grill pan to medium. Toss the zucchini with the oil. Season with salt and pepper. Place on grill and cook 2–3 min. per side, until tender. Transfer to a plate. Reduce grill to medium-low.
Grill the bread on one side only 2–3 min., until grill marks appear. Remove from grill. Spread grilled sides of bread with pesto. Top each slice of bread with the salami, then mozzarella. Place bread, cheese-sides up, on grill. Cover and grill 3–4 min., until bottoms are toasted and cheese melts.
Transfer bread to cutting board and top half of bread slices with grilled zucchini. Place remaining bread slices on top, cheese-sides down, pressing gently.