1/2 c pesto*
1/2 tsp smoked hot paprika*
Good EVOO*
Sea salt*
1 medium zucchini, cut into 4 long slices
1 ciabatta, divide into 4 and cut in half
8 slices Gruyere*
* Available at ATI
Mix smoked paprika in the pesto and set aside. Heat panini grill. Brush zucchini with olive oil and season with sea salt. Grill on high heat until blackened on each side. Cut the ciabatta in half lengthwise and then into 4 pieces. Grill the ciabatta until crisp.
Spread the cut side of the bread with the pesto, place one slice of cheese, 2 pieces of zucchini and other piece of cheese in a layer on ciabatta. Put on the other piece of bread and brush both sides with olive oil. Grill over medium heat until crisp and the cheese is melted.
