Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve zucchini crosswise; slice lengthwise into ¼-inch planks. Slice grilling cheese in half crosswise (so you end up with two thinner planks; four planks for 4 servings). Thinly slice tomato.

In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper. TIP: If mixture isn’t sticking together, add another drizzle of olive oil.

Coat a baking sheet with nonstick cooking spray and arrange zucchini planks on sheet. Mound panko mixture atop each plank, pressing to adhere. TIP: Take your time to ensure panko mixture is on zucchini, not the tray!

Roast on top rack until zucchini is tender and panko is golden brown and crispy, 15-18 minutes.

When zucchini has 8 minutes remaining, heat a drizzle of oil in a large pan over medium-high heat. Add grilling cheese and sear until golden brown, 2-3 minutes per side.

In a medium bowl, toss mixed greens with balsamic glaze, salt, and pepper (add a drizzle of olive oil too if you like!).

Halve and toast ciabattas.

Spread cut sides of ciabattas with pesto. Fill with a small handful of salad, grilling cheese, zucchini, and tomato.

Halve sandos and divide between plates. Serve with remaining salad on the side. TIP: Enjoy any extra zucchini and tomato on top of salad!