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

This panini is a hearty, satisfying dinner that proves sandwiches are perfect for any meal. Sautéed zucchini, sun-dried tomatoes, and melty mozzarella are layered with a creamy basil sauce inside ciabatta bread, then pan-pressed until golden and crispy. On the side, roasted potato wedges seasoned with Italian herbs round out the meal.

It’s a simple, delicious recipe that comes together quickly, making it ideal for a weeknight dinner. The combination of flavors and textures—crispy bread, tender vegetables, creamy sauce, and melted cheese—is sure to please everyone at the table.

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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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with half the Italian seasoning, half the garlic powder, salt, and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. Meanwhile, thinly slice zucchini. In a skillet over medium-high heat, add a drizzle of oil and sauté zucchini until lightly browned, about 3-4 minutes per side. Season with salt and pepper.
3. Make basil sauce: In a small bowl, combine sour cream, mayonnaise, and remaining Italian seasoning and garlic powder. Finely chop basil and stir in. Set aside.
4. Slice ciabatta rolls in half. Spread basil sauce on cut sides. Layer bottom halves with mozzarella, sautéed zucchini, and sun-dried tomatoes. Close sandwiches.
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 hot 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 cooking time as needed.

Can I make the basil sauce ahead of time?

Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or fresh tomato slices are good alternatives.