Crispy Grilled Zucchini Mozzarella Panini with Herb Sauce and Roasted Potato Wedges

These panini are layered with sautéed zucchini, sun-dried tomatoes, melty mozzarella and a creamy herb sauce, all pressed between ciabatta until golden and crispy. Served with Italian-seasoned roasted potato wedges, they make a satisfying dinner that proves sandwiches are not just for lunch.

This recipe is simple, convenient and delicious, using pre-measured, high-quality ingredients. It’s perfect for a quick weeknight meal that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView 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

Instructions

1. Preheat oven to 425°F. Cut potatoes into wedges. Toss with half the Italian seasoning, a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 20-25 minutes.
2. Meanwhile, slice zucchini into rounds. Heat a skillet over medium-high heat with a little oil. Sauté zucchini until tender and lightly browned, about 3-4 minutes per side. Season with salt and pepper.
3. In a small bowl, mix sour cream, mayonnaise, green herb blend and garlic powder to make the herb sauce. Set aside.
4. Slice ciabatta rolls in half. Spread herb sauce on cut sides. Layer mozzarella, sun-dried tomatoes and sautéed zucchini on the bottom halves. Close sandwiches.
5. Heat a panini press or a heavy skillet over medium heat. Press sandwiches (use a weight if using a skillet) until bread is golden and cheese melts, about 3-4 minutes per side.
6. Serve panini with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would also work well in this panini.

Can I make the herb sauce ahead of time?

Absolutely! The herb sauce can be made up to 2 days in advance and stored in the refrigerator.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or fresh tomato slices can be used instead.