Crispy Zucchini Mozzarella Panini with Roasted Potato Wedges

These panini prove that sandwiches absolutely deserve a spot at the dinner table. Sautéed zucchini, sun-dried tomatoes and gooey mozzarella are layered between ciabatta bread, then pressed until golden and crisp. A creamy parsley sauce adds a fresh, herby finish.

Roasted potato wedges seasoned with Italian herbs round out the meal, making it a satisfying and flavorful dinner that comes together quickly.

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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

2 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.
3. Toss zucchini in a medium bowl with a drizzle of olive oil, half the garlic powder, ½ tsp Italian Seasoning (1 tsp for 4), 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 just tender, 2-4 minutes per side. Transfer to a plate. Wipe out pan.
4. In a small bowl, combine mayonnaise, sour cream, parsley and remaining garlic powder. Season with salt and pepper.
5. Spread a layer of creamy parsley sauce onto cut sides of ciabattas. Fill ciabattas with mozzarella, sun-dried tomatoes and a few slices of zucchini.
6. Heat a drizzle of oil in the same pan over medium heat. Add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. Transfer to a cutting board; halve diagonally. Serve with potato wedges.

Recipe Tips

FAQ

Can I use a panini press instead of a pan?

Yes, a panini press works great. Cook until bread is golden and cheese melts, about 3-5 minutes.

What can I substitute for ciabatta bread?

Any sturdy bread like sourdough or focaccia will work. Just adjust cooking time as needed.

Can I make the parsley sauce ahead of time?

Absolutely. The sauce can be prepared up to a day in advance and stored in the refrigerator.