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

This grilled panini is a hearty, satisfying dinner that proves sandwiches aren’t just for lunch. Sautéed zucchini, sun-dried tomatoes, and melted mozzarella are layered between ciabatta bread and pan-pressed until crispy and golden. A creamy herb sauce adds a fresh finish.

On the side, roasted sweet potato wedges seasoned with Italian seasoning round out the meal. It’s a simple, flavorful dish that comes together in under an hour.

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Ingredients

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut sweet potato into 1/2-inch wedges. Toss with 2 tsp cooking oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
2. While sweet potatoes roast, slice zucchini into 1/4-inch rounds. Heat 2 tsp cooking oil in a skillet over medium-high heat. Add zucchini and cook until softened and lightly browned, about 3-4 minutes per side. Season with salt and pepper. Set aside.
3. In a small bowl, mix sour cream, mayonnaise, and green herb blend (chives). Season with salt and pepper. Set aside.
4. Slice ciabatta rolls in half horizontally. Spread herb sauce on cut sides. Layer bottom halves with sun-dried tomatoes, cooked zucchini, and shredded mozzarella. Close with top halves.
5. Heat a panini press or a large skillet over medium heat. If using a skillet, press sandwiches with a heavy pan or spatula. Cook until bread is golden and cheese melts, about 3-4 minutes per side.
6. Serve panini with roasted sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free bread?

Yes, substitute gluten-free ciabatta or any sturdy gluten-free bread. Adjust cooking time as needed.

How do I store leftovers?

Store assembled but uncooked panini in the fridge for up to 2 days. Cook just before serving for best texture.

Can I make the herb sauce ahead?

Absolutely. Mix the sour cream, mayonnaise, and herbs up to 2 days in advance and refrigerate.