Crispy Zucchini and Sun-Dried Tomato Panini with Basil Sauce and Potato Wedges

This panini brings together the best of summer produce and melty cheese, all pressed between slices of ciabatta until golden and crisp. Sautéed zucchini and sun-dried tomatoes add a savory-sweet punch, while a quick basil sauce ties everything together. On the side, roasted potato wedges seasoned with Italian herbs make for a satisfying, complete meal.

Perfect for a weeknight dinner that feels a little special, this recipe proves that a sandwich can absolutely hold its own at the table. The key is to press the panini well so the bread gets beautifully toasted and the cheese melts into every bite. Serve hot with the wedges for dipping into any extra basil sauce.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable 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 an oven rack to the top position and preheat to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of vegetable oil, half the Italian seasoning, salt and pepper. Roast on the top rack until lightly browned and tender, 20-25 minutes.
2. While the potatoes roast, trim the zucchini and cut into ¼-inch-thick rounds. Pick the basil leaves from the stems and finely chop. Halve the ciabatta rolls. Finely chop the sun-dried tomatoes.
3. Toss the zucchini rounds in a medium bowl with a drizzle of olive oil, half the garlic powder, the remaining Italian seasoning, salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the zucchini in a single layer and cook until golden brown and just tender, 2-4 minutes per side. Transfer to a plate. Wipe out the pan.
4. In a small bowl, combine the mayonnaise, sour cream, chopped basil and remaining garlic powder. Season with salt and pepper to taste.
5. Spread a layer of the basil sauce onto the cut sides of the ciabatta. Fill the rolls with mozzarella, sun-dried tomatoes and a few slices of cooked zucchini (you may have some left over).
6. Heat a drizzle of vegetable oil in the same pan over medium heat. Add the sandwiches and press down with a spatula or a heavy-bottomed pan. Cook, pressing occasionally, until the bread is toasted and the cheese melts, 2-4 minutes per side. Transfer to a cutting board. Once cool enough to handle, halve on the diagonal. Divide between plates and serve with the potato wedges on the side.

Recipe Tips

FAQ

Can I use a panini press instead of a pan?

Yes, you can cook the sandwiches in a panini press. Preheat the press and cook until the bread is golden and the cheese melts, about 3-5 minutes.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or fresh cherry tomatoes (sliced) can be used in place of sun-dried tomatoes for a different flavor.

Can I make the basil sauce ahead of time?

Yes, the basil sauce can be made up to a day in advance and stored in the refrigerator. Stir before using.