Crispy Ciabatta Panini with Zucchini, Sun-Dried Tomatoes &Amp; Basil Sauce

Paninis aren’t just for lunch-they make a hearty, satisfying dinner too. This recipe layers sautéed zucchini, sun-dried tomatoes and melty mozzarella between slices of ciabatta, then presses it all until golden and crispy. A creamy basil sauce adds a fresh, herbaceous finish.

On the side, we’ve got roasted potato wedges seasoned with Italian herbs. They’re crispy on the outside, fluffy on the inside and the perfect companion to your panini. Whether you’re cooking for one or feeding the family, this meal comes together quickly and easily.

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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

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView 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). Cut the potatoes into wedges. Toss with a drizzle of oil, half the Italian seasoning, garlic powder, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
2. While potatoes roast, slice the zucchini into thin rounds. Heat a skillet over medium-high heat with a little oil. Add zucchini and cook until tender and lightly browned, about 3-4 minutes per side. Season with salt and pepper.
3. Make the basil sauce: In a small bowl, combine mayonnaise, sour cream and finely chopped basil. Stir until smooth. Set aside.
4. Slice the ciabatta rolls in half. Spread a generous layer of basil sauce on the cut sides. On the bottom half, layer the sautéed zucchini, sun-dried tomatoes and mozzarella cheese. Close the sandwich.
5. Heat a panini press or a heavy skillet over medium heat. If using a skillet, press the sandwich down with a spatula or another heavy pan. Cook for 2-3 minutes per side until the bread is crispy and the cheese is melted.
6. Serve the panini hot with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I make this panini ahead of time?

It’s best enjoyed fresh, but you can prep the components-roast the potatoes, sauté the zucchini and make the basil sauce-up to a day in advance. Assemble and press the panini just before serving.

What can I use instead of ciabatta?

Any sturdy bread like focaccia, sourdough or a crusty roll will work. Just make sure it can hold up to pressing.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. For a vegan version, use vegan mozzarella and replace mayonnaise and sour cream with plant-based alternatives.