Roasted Red Pepper and Mozzarella Panini with Garlic Aioli and Potato Wedges

When you’re short on time but craving something warm and satisfying, a panini sandwich hits the spot. This version is packed with double the red pepper goodness: roasted bell pepper strips and a creamy roasted red pepper spread. Add sautéed zucchini, garlicky aioli and gooey mozzarella between slices of sourdough bread and you’ve got a melty, flavorful meal.

On the side, golden potato wedges seasoned with Italian herbs roast up in the same time it takes to assemble the sandwiches. Everything comes together in about 30 minutes, making it perfect for a busy weeknight dinner. Serve the extra aioli as a dip for the wedges-it’s irresistible.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. On one half of a baking sheet, toss the potato wedges with a generous drizzle of cooking oil, half the Italian seasoning, salt and pepper. Roast on the top rack for 10 minutes.
2. Meanwhile, peel and slice the red onion into ½-inch-thick rounds. Halve, core and thinly slice the bell pepper into strips. Trim the zucchini and slice crosswise into ¼-inch-thick rounds. In a medium bowl, toss the onion and bell pepper with a drizzle of olive oil, salt and pepper.
3. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Carefully add the seasoned onion and bell pepper to the empty side of the sheet. Return to the top rack and continue roasting until the potatoes are golden and tender and the vegetables are softened, about 10 to 15 minutes more.
4. While the vegetables roast, toss the zucchini rounds in the same bowl used for the onion and pepper with a drizzle of oil, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the zucchini in a single layer and cook until golden brown and slightly tender, 2 to 4 minutes per side. Transfer to a plate and wipe out the skillet.
5. In a small bowl, combine the mayonnaise, half the garlic powder, the remaining Italian seasoning and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.
6. Spread half of the sourdough slices with a thin layer of the aioli. Spread the remaining sourdough slices with the roasted red pepper spread. Layer the mozzarella, roasted vegetables and zucchini evenly over the aioli-topped bread. Close the sandwiches with the red pepper spread-topped slices.
7. Heat a drizzle of oil in the same skillet over medium heat. Add the sandwiches and press down with a spatula or a heavy-bottomed pan. Cook until the bread is toasted and the cheese melts, 2 to 4 minutes per side. Lower the heat if the bread browns too quickly. Cut each panini in half diagonally. Serve with the potato wedges and remaining aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or focaccia works well. Avoid soft breads that may get soggy.

Can I make this recipe vegan?

Substitute the mozzarella with vegan cheese and use vegan mayonnaise. The rest of the ingredients are plant-based.

How do I reheat leftover panini?

Reheat in a skillet over medium heat or in a toaster oven to restore crispness. Avoid microwaving as it will make the bread soggy.