Smoky Red Pepper and Bacon Panini with Roasted Potato Wedges

This panini is packed with layers of flavor: smoky red pepper crema, roasted bell pepper and onion, crispy bacon, tender zucchini and gooey mozzarella, all pressed between golden slices of sourdough. It’s a hearty, satisfying sandwich that comes together in about half an hour.

On the side, crispy oven-roasted potato wedges seasoned with Italian herbs and served with a garlicky herbed aioli for dipping. Perfect for a busy weeknight when you want something delicious without spending hours in the kitchen.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning, salt and pepper. (For 4, spread potatoes out across entire sheet.) Roast on top rack until lightly browned and tender, about 10 minutes (you’ll add more to the sheet then).
2. Peel and slice onion into ½-inch-thick rounds. Halve, core and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into ¼-inch-thick rounds. In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt and pepper. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.
3. Toss zucchini in bowl used for veggies with a drizzle of oil, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
4. Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder, remaining Italian Seasoning and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.
5. Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with smoky red pepper crema. Fill with even layers of mozzarella, bell pepper, onion and zucchini (4-6 zucchini slices per sandwich; you may have some left over). Close sandwiches.
6. Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) Lower heat if sandwiches begin to brown too quickly. Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining aioli on the side for dipping. Serve any remaining zucchini slices on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well, but sourdough gives the best crunch.

How do I store leftovers?

Store assembled panini and potato wedges separately in the fridge. Reheat in a pan or oven to restore crispness.

Can I make this vegetarian?

Absolutely! Omit the bacon and add extra roasted veggies or a plant-based protein.