INGREDIENTS

• 1 medium zucchini, cut into 4 long planks
• 2 teaspoons olive oil
• Sea salt
• Freshly cracked black pepper
• Pinch of herbes de Provence
• 1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread
• 1/2 tablespoon all-purpose flour
• 1/2 cup milk
• 1/2 tablespoon Dijon mustard
• Pinch of freshly grated nutmeg
• 2 2/3-inch slices of fresh white sandwich bread
• 3/4 grated Emmenthaler, plus 1/2 cup

PROCEDURE

Preheat a grill pan over high heat.  Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence.  Grill 4 minutes on each side, until charred and cooked through.  Set aside. In a small saucepan, melt the butter.  Whisk in the flour and cook over low heat for 1 minute.  Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon.  Set aside. Assemble the grilled cheese.  Spread the outside of the bread lightly with butter.  Place some of the 3/4 cup of cheese on the unbuttered side of one slice of bread, top with the zucchini, top with the rest of the 3/4 cup cheese, and finish with the second slice of bread, butter side out.  Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides.  Preheat the broiler. Place the sandwich on a parchment-lined rimmed baking sheet.  Spread the top with the béchamel, and top with the additional 1/2 cup cheese.  Broil until the cheese is toasted.  Slice and serve with a green salad.  Share, or multiply at will!print this recipe