Grilled Zucchini and Mozzarella Panini with Sun-Dried Tomatoes and Basil Sauce

This panini is a dinner-worthy handheld meal that proves sandwiches aren’t just for lunch. Sautéed zucchini, sun-dried tomatoes, melty mozzarella and a creamy basil sauce are layered between ciabatta bread and pan-pressed until crispy and golden.

On the side, roasted potato wedges seasoned with Italian herbs round out the meal. It’s a satisfying, flavorful dish that’s easy to make at home.

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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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut potatoes into wedges. Toss with 2 tsp cooking oil, Italian seasoning and garlic powder. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While potatoes roast, slice zucchini into 1/4-inch rounds. Heat 2 tsp cooking oil in a skillet over medium-high heat. Sauté zucchini for 3-4 minutes per side until lightly browned. Season with salt and pepper.
3. Make basil sauce: In a small bowl, combine mayonnaise, sour cream and finely chopped basil. Stir until smooth.
4. Slice ciabatta rolls in half. Spread basil sauce on cut sides. Layer mozzarella, sautéed zucchini and sun-dried tomatoes on bottom halves. Close sandwiches.
5. Heat a panini press or a large skillet over medium heat. If using a skillet, press sandwiches with a heavy pan. Cook for 3-4 minutes per side until bread is golden and cheese melts.
6. Slice panini in half and serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like focaccia or sourdough works well. Just adjust pressing time as needed.

Can I make this panini ahead of time?

It’s best enjoyed fresh, but you can prep the components (roast potatoes, sauté zucchini, make sauce) and assemble just before serving.

Is there a dairy-free option?

Use dairy-free mozzarella and substitute sour cream with a plant-based version. The basil sauce can be made with vegan mayo.