Grilled Gruyère and Zucchini Sandwiches with Smoky Pesto

Ingredients

• 1 packed cup basil leaves
• 1 large garlic clove, coarsely chopped
• 1/2 teaspoon hot smoked paprika
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Salt
• One 8-ounce zucchini, cut into 4 lengthwise slices
• 4 English muffins, preferably Bays, split
• 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

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