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Grilled Zucchini and Cheese Sandwiches

Scott Phillips

Servings: 4

Summer tomato and Cheddar on sourdough is a great sandwich on its own. But grilled planks of zucchini add a bit of char flavor to take it to the next level.


  • 2 medium zucchini (10 oz.), sliced lengthwise into 1/4-inch-thick planks
  • Kosher salt and freshly ground black pepper
  • 8 thin slices sourdough bread
  • 2 cups sharp Cheddar cheese, grated
  • 2 medium tomatoes, thinly sliced
  • 4 tsp. mayonnaise

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 1450
  • Carbohydrates (g): 72
  • Fiber (g): 4
  • Sugar (g): 9
  • Protein (g): 29


  • Prepare a high (500ºF to 600ºF) gas grill fire, or heat a large grill pan. Season the zucchini with salt and pepper and grill, flipping once, until just tender, 3 to 4 minutes. Remove the zucchini, and reduce the heat to medium high (400ºF to 475ºF).
  • Assemble 4 sandwiches with the sourdough, Cheddar, tomatoes (seasoned lightly with salt), and the zucchini, layering the cheese under and over the vegetables. Spread about 1 tsp. mayonnaise on the outside of each sandwich. Grill, flipping halfway through, until the bread is toasted and the cheese is melted, about 2 minutes per side.


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