Roasted Red Pepper and Mozzarella Panini with Garlic Aioli and Potato Wedges

When you need a satisfying meal in a hurry, this panini sandwich is the perfect solution. It’s packed with double the red pepper flavor-roasted bell peppers and a creamy roasted red pepper spread-plus sautéed zucchini and a garlicky herbed aioli, all melted together with mozzarella cheese between slices of golden sourdough bread.

On the side, crispy oven-roasted potato wedges seasoned with Italian herbs are served with extra aioli for dipping. The whole meal comes together in about 30 minutes, making it an ideal weeknight dinner or a fun weekend lunch.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Roasted Red Pepper SpreadView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) and position a rack in the top third. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. On a baking sheet, toss the potato wedges with a generous drizzle of cooking oil, half of the Italian seasoning, salt and pepper. Spread them out in a single layer on one side of the sheet. Roast on the top rack for 10 minutes.
2. While the potatoes roast, peel the red onion and slice it into ½-inch-thick rounds. Halve the bell pepper, remove the core and seeds and slice into thin strips. Trim the zucchini and slice it crosswise into ¼-inch-thick rounds. In a medium bowl, toss the onion and bell pepper with a drizzle of olive oil, salt and pepper.
3. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Carefully add the seasoned onion and bell pepper to the empty side of the sheet. Return the sheet to the top rack and continue roasting until the potatoes are golden and tender and the vegetables are softened, about 10 to 15 minutes more.
4. While the vegetables roast, heat a drizzle of cooking oil in a large pan over medium-high heat. Add the zucchini slices in a single layer and cook until golden brown and slightly tender, 2 to 4 minutes per side. Transfer the cooked zucchini to a plate and set aside. Wipe out the pan.
5. In a small bowl, combine the mayonnaise, half of the garlic powder, the remaining Italian seasoning and a drizzle of olive oil. Season with salt and pepper to taste. This is your herbed aioli.
6. To assemble the sandwiches, spread half of the sourdough slices with a thin layer of the aioli. Spread the remaining sourdough slices with the roasted red pepper spread. Evenly layer the mozzarella cheese, the roasted onion and bell pepper and the cooked zucchini slices on top of the aioli-covered bread. Close the sandwiches with the red pepper spread-covered bread.
7. Heat a drizzle of cooking oil in the same large pan over medium heat. Once hot, add the sandwiches and press down gently with a spatula or a heavy-bottomed pan. Cook until the bread is toasted and the cheese is melted, 2 to 4 minutes per side. If the bread browns too quickly, reduce the heat. For 4 servings, work in batches or use a second pan, adding more oil as needed.
8. Slice each panini in half diagonally and divide among plates. Serve with the roasted potato wedges and the remaining aioli on the side for dipping. Enjoy any extra zucchini slices on the side as well.

Recipe Tips

FAQ

Can I use a different type of bread?

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

Can I make this recipe vegan?

Absolutely! Use a vegan mayonnaise and replace the mozzarella with your favorite vegan cheese shreds. The rest of the ingredients are plant-based.

How do I store leftovers?

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