Zucchini, Mozz & Sun-Dried Tomato Panini
with Basil Sauce & Italian-Seasoned Potato Wedges
Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. Sandwiches (better yet, panini) could not be more dinner-worthy. Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy basil sauce are layered between ciabatta bread and pan-pressed to crispy, golden perfection. On the side, there’s roasted potato wedges (you know, for good measure). Step aside, lunch police!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 teaspoon
Italian Seasoning
1 unit
Zucchini
2 unit
Ciabatta Roll
(Contains Soy, Wheat)
½ ounce
Basil
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains Eggs, Soy)
2 tablespoon
Sour Cream
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, ½ tsp Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, use 1 tsp Italian Seasoning.) • Roast on top rack until lightly browned and tender, 20-25 minutes.
• While potatoes roast, trim and cut zucchini into ¼-inch-thick rounds. Pick basil leaves from stems; finely chop leaves. Halve ciabattas. Finely chop sun-dried tomatoes.
• Toss zucchini in a medium bowl with a drizzle of olive oil (use a large drizzle of olive oil 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.
• Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped basil, and remaining garlic powder. Season with salt and pepper.
• Spread a layer of basil 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).
• 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 to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide panini between plates. Serve with potato wedges on the side.