Crispy Zucchini Mozzarella Panini with Sun-Dried Tomatoes and Herb Sauce

These panini are proof that sandwiches absolutely deserve a spot on the dinner table. Layers of sautéed zucchini, sun-dried tomatoes and melty mozzarella are pressed between ciabatta bread until golden and crispy, with a creamy herb sauce adding a fresh finish.

On the side, roasted potato wedges seasoned with Italian herbs round out the meal. It’s a satisfying, veggie-forward dinner that comes together quickly.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges (about 8 wedges per potato). Toss with 1 tablespoon of Italian seasoning, garlic powder, salt and pepper. Drizzle with a little oil and spread on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. While potatoes roast, slice the zucchini into thin rounds. Heat a skillet over medium-high heat with a drizzle of oil. Sauté zucchini for 3-4 minutes per side until lightly browned and tender. Season with salt and pepper. Set aside.
4. In a small bowl, combine the sour cream, mayonnaise and green herb blend. Stir until smooth. Season with a pinch of salt and pepper. Set aside.
5. Slice the ciabatta rolls in half horizontally. Spread the herb sauce on the cut sides of each roll.
6. Layer the bottom halves with sautéed zucchini, sun-dried tomatoes and mozzarella cheese. Place the top halves on.
7. Heat a panini press or a large skillet over medium heat. If using a skillet, place the sandwiches in the pan and press down with a heavy pan or spatula. Cook for 2-3 minutes per side, until the bread is golden and the cheese melts.
8. Serve the panini hot with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute ciabatta with focaccia, sourdough or any sturdy bread that holds up well to pressing.

Can I make this recipe vegan?

To make it vegan, use dairy-free mozzarella and replace the sour cream and mayonnaise with vegan alternatives.

How do I store leftovers?

Store leftover panini and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.