Grilled Zucchini and Sun-Dried Tomato Panini with Herb Sauce and Roasted Sweet Potato Wedges

This panini is a hearty, satisfying dinner that proves sandwiches are not just for lunch. Layers of sautéed zucchini, sun-dried tomatoes and melty mozzarella are pressed between ciabatta until golden and crispy. A creamy herb sauce adds a fresh, tangy finish.

On the side, roasted sweet potato wedges seasoned with Italian herbs round out the meal. Perfect for a quick weeknight dinner that feels special.

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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

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 sweet potato into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (you’ll use more later), salt and pepper. For 4 servings, use 1 tsp Italian Seasoning. Roast on top rack until lightly browned and tender, 20-25 minutes.
2. While sweet potato roasts, trim and slice zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Mince chives. Halve ciabattas. Finely chop sun-dried tomatoes.
3. Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest in the next step), ½ tsp Italian Seasoning (1 tsp for 4), salt and pepper. Use the rest of the Italian Seasoning as you like. 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. Turn off heat; transfer to a plate. Wipe out pan.
4. Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, chives and remaining garlic powder. Season with salt and pepper.
5. Spread a layer of creamy herb sauce onto cut sides of ciabattas. Fill ciabattas with mozzarella, sun-dried tomatoes and a few slices of zucchini (you may have some left over-feel free to serve on the side, if you like).
6. Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. For 4 servings, cook sandwiches in batches if needed. Tip: If pan seems dry when flipping the sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread begins to brown too quickly. Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. Divide between plates and serve with sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use a panini press instead of a pan?

Yes, a panini press works great. Preheat it and cook the sandwiches until the bread is golden and the cheese melts, about 3-5 minutes.

Can I substitute the ciabatta with another bread?

Absolutely. A crusty sourdough or focaccia would also work well. Adjust cooking time as needed.

How do I store leftovers?

Store assembled panini and sweet potato wedges separately in the refrigerator. Reheat the panini in a pan or oven to restore crispness.