Zucchini, Mozz & Sun-Dried Tomato Panini
with Parsley Sauce & Italian-Seasoned Roasted Asparagus
Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy herb sauce are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Italian Seasoning
1 unit
Zucchini
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
¼ ounce
Parsley
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
6 ounce
Asparagus
Not included in your delivery
4 teaspoon
Cooking 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 produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) • Roast on top rack until browned and tender, 20-25 minutes.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast for 10-12 minutes. (Save potatoes for another use.)
• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.
• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest later), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining 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, parsley, and remaining garlic powder. Season with salt and pepper.
• Spread a layer of creamy parsley 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. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread browns too quickly. • Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with potato wedges on the side.