Step 1: Roast Potatoes
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Italian seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
Step 2: Prep
While potatoes roast, trim and cut zucchini into ¼-inch-thick rounds. Pick basil leaves from stems; finely chop leaves. Halve ciabatta rolls. Finely chop sun-dried tomatoes.
Step 3: Cook Zucchini
Toss zucchini in a medium bowl with a drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), remaining Italian Seasoning, salt, and pepper.
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 SERVINGS: Toss with a large drizzle of olive oil.
Step 4: Make Basil Sauce
Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped basil and remaining garlic powder. Season with salt and pepper.
Step 5: Assemble Sandwiches
Spread a layer of basil sauce onto cut sides of ciabatta. Fill ciabatta 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).
Step 6: Finish and Serve
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. Transfer to a cutting board. Once cool enough to handle, halve on a diagonal.
Divide between plates. Serve with potato wedges on the side. Makes four servings: Cook sandwiches in batches if needed.
