From a useless amount of airline miles (useless meaning I can't get a flight out of them for years to come), I have instead used them for magazine subscriptions including Food and Wine (and my guilty pleasure- Entertainment). I recently cut out this recipe from Food and Wine and it was SO wonderful I had to share it.
1 cup packed basil leaves
1 large garlic clove, coarsely chopped
1/2 tsp. hot smoked paprika
3 tblspns. olive oil, plus more for brushing
salt
one 8-oz zucchini, cut into 4 lengthwise slices
2 English Muffins, split
4 oz. Gruyere or Appenzeller cheese cut into 8 thin slices (I used Chevre' as I was out of Gruyere)
In a mini food processor, combine basil, garlic, and paprika and process until finely chopped. With the machine on, gradually pour in 3 tblspns. of olive oil until blended. Season the pesto with salt.
Light a grill (or use the indoor stove kind like I did). Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cute each zucchini slice in half crosswise.
Grill the English muffins, cut side down over low heat until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto, then layer 2 zucchini pieces, and top with cheese. I ate open-faced, but you can close the sandwiches and grill again until the cheese melts too which is how the original recipe says to do it.
MMMM, good! It is also a fancy sandwich if you ask me; I think it would be great for picnics or when doing brunch with friends. (I served alongside a mozzarella caprice salad)
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