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

Who says sandwiches are just for lunch? This panini is packed with sautéed zucchini, sun-dried tomatoes and melty mozzarella, all layered on ciabatta and pressed until golden and crispy. A creamy herb sauce adds a fresh finish, while roasted sweet potato wedges seasoned with Italian herbs make the perfect side.

This recipe is easy enough for a weeknight but impressive enough to serve guests. The combination of textures and flavors-from the tender zucchini to the tangy sun-dried tomatoes and rich mozzarella-will make this a new favorite.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView 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

2 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the top position. Wash and dry all produce.
2. Cut the sweet potato into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, ½ teaspoon Italian seasoning, salt and pepper. Roast on the top rack until lightly browned and tender, 20-25 minutes.
3. While the sweet potato roasts, trim and cut the zucchini into ¼-inch-thick rounds. Finely chop the parsley and chives from the herb blend. Halve the ciabatta rolls. Finely chop the sun-dried tomatoes.
4. In a medium bowl, toss the zucchini rounds with a drizzle of olive oil, half the garlic powder, ½ teaspoon Italian seasoning, salt and pepper.
5. Heat a drizzle of 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 and wipe out the pan.
6. In a small bowl, combine the mayonnaise, sour cream, chopped parsley, chives and remaining garlic powder. Season with salt and pepper to make the herb sauce.
7. Spread a layer of the herb sauce onto the cut sides of the ciabatta rolls. Fill each roll with mozzarella, sun-dried tomatoes and a few slices of cooked zucchini (any extra can be served on the side).
8. Heat a drizzle of 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. If the pan seems dry when flipping, add another drizzle of oil or ½ tablespoon butter. Lower the heat if the bread browns too quickly.
9. Transfer the panini to a cutting board. Once cool enough to handle, halve diagonally. Divide between plates and serve with the roasted sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute ciabatta with focaccia, sourdough or any sturdy bread that holds up to pressing.

Can I make this recipe vegan?

To make it vegan, use vegan mozzarella, vegan mayonnaise and a plant-based sour cream substitute.

How do I store leftovers?

Store leftover panini and sweet potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispness.