Roasted Red Pepper Panini with Zucchini and Herbed Aioli

When you need a quick, satisfying meal, this panini sandwich delivers double the red pepper flavor. Roasted bell pepper and a creamy roasted red pepper spread are paired with sautéed zucchini and garlicky aioli, all melted together with mozzarella between slices of golden sourdough bread.

On the side, enjoy roasted potato wedges seasoned with Italian seasoning and served with extra aioli for dipping. The entire meal comes together in about 30 minutes, making it perfect for busy weeknights.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 2 tsp cooking oil, half the Italian seasoning, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. Meanwhile, slice zucchini into 1/4-inch rounds. Cut bell pepper into thin strips. Thinly slice red onion.
3. In a small bowl, combine mayonnaise, garlic powder and remaining Italian seasoning to make the herbed aioli. Set aside.
4. Heat 2 tsp cooking oil in a skillet over medium-high heat. Add zucchini, bell pepper and red onion. Sauté until softened and lightly browned, about 4-5 minutes. Season with salt and pepper.
5. To assemble panini: spread a thin layer of roasted red pepper spread on two slices of sourdough. Top with mozzarella, sautéed vegetables and the remaining bread slices. Spread a little herbed aioli on the outside of each sandwich.
6. Heat a panini press or a skillet over medium heat. Cook sandwiches until bread is golden and cheese melts, about 3-4 minutes per side (if using a skillet, press down with a spatula).
7. Serve panini with roasted potato wedges and remaining herbed aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well as substitutes for sourdough.

How do I store leftovers?

Store assembled panini and potato wedges separately in the refrigerator for up to 2 days. Reheat in a skillet or oven.

Can I make this dairy-free?

Use dairy-free mozzarella and vegan mayonnaise to make it dairy-free.