with Chef Robert Larios
Photography by Patricia M. Larios
A creative twist on a classic, these golden panini juxtapose creamy and zesty flavors for an unforgettable dinner experience. Savory, sautéed zucchini melds with tangy sun-dried tomatoes and melted mozzarella, all sandwiched between light ciabatta bread — then finished off by my signature herb sauce!
Some oven roasted potato wedges make the perfect complement to complete this vibrant plate that even Julia Child would be proud of.
¡Buen provecho!
Zucchini and Sun-Dried Tomato Panini with Melty Mozz, Basil Sauce and Italian-Seasoned Potato Wedges
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.
Ingredients
Directions
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.
Notes
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Food Lover’s Dictionary
Bibliography: Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
Sun-dried tomatoes: Dried in the sun (or by other, artificial methods). The result is a chewy intensely flavored sweet dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed. The dry-packed type benefits from soaking in oil or other liquids before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes.Utensils you will need:
- Baking sheet
- Large pan
- Medium bowl
- Small bowl
Cooking Tidbit:
Want to make your taste buds sing like Pavarotti? Add some juicy chicken to your zucchini and sun-dried tomato panini and you’ll have a sandwich worthy of a Michelin star. Don’t worry about a little dry pan, just toss in some extra oil or butter — a surefire way to prove that everything is better with butter, even your panini!
Food Quote: “Don’t be a vegetable hater, give this zucchini and sun-dried tomato panini a try, and you just might change your tune!” – Robert Larios, Chef
