Double Red Pepper Panini with Crispy Potato Wedges and Aioli
A hearty pressed sandwich featuring smoky red pepper crema and melted mozzarella, layered with caramelized bell peppers, onions, and golden zucchini rounds. The crispy sourdough exterior gives way to a melty interior packed with Mediterranean flavors. Served alongside herb-seasoned potato wedges and a creamy garlic aioli for dipping, this makes a satisfying lunch or dinner that's both comforting and sophisticated. The combination of roasted and pan-seared vegetables adds layers of texture and flavor that this beyond a typical grilled cheese.
Ingredients
- 12 ounce potatoes
- 1 tablespoon Italian seasoning
- 1 unit zucchini
- 1 unit red onion
- 1 unit red bell pepper
- 2 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 4 slice sourdough bread
- 4 tablespoon smoky red pepper cremaroasted red pepper puree1:1
less smoky flavor
- ½ cup mozzarella cheese
- salt
- pepperroasted red pepper puree1:1
less smoky flavor
- 5 teaspoon cooking oil
- 2 teaspoon olive oil
Instructions
- 1
Adjust oven rack to top position and preheat oven to 450 degrees
- 2
Wash and dry all produce
- 3
Cut potatoes into half-inch-thick wedges and toss with oil, half the Italian seasoning, salt, and pepper on baking sheet
- 4
Roast potatoes on top rack for 10 minutes
- 5
Peel and slice onion into half-inch-thick rounds
- 6
Halve, core, and thinly slice bell pepper into strips
- 7
Trim and slice zucchini crosswise into quarter-inch-thick rounds
- 8
Toss onion and bell pepper with olive oil, salt, and pepper
- 9
Add seasoned onion and bell pepper to empty side of potato baking sheet
- 10
Return to oven and roast until potatoes are browned and vegetables are tender, 10-15 minutes more
- 11
Toss zucchini with oil, salt, and pepper
- 12
Heat oil in large pan over medium-high heat and cook zucchini in single layer until golden brown, 2-4 minutes per side
- 13
Transfer zucchini to plate and wipe out pan
- 14
Combine mayonnaise, half the garlic powder, remaining Italian seasoning, and olive oil for aioli
- 15
Season aioli with salt and pepper to taste
- 16
Spread half the sourdough slices with aioli and remaining slices with red pepper crema
- 17
Layer sandwiches with mozzarella, bell pepper, onion, and zucchini, then close
- 18
Heat oil in same pan over medium heat
- 19
Add sandwiches and press down with spatula, cooking until toasted and cheese melts, 2-4 minutes per side
- 20
Halve panini diagonally and serve with potato wedges and remaining aioli
Tips
Lower heat if sandwiches begin to brown too quickly to prevent burning while cheese melts.
Press sandwiches occasionally with spatula or heavy-bottomed pan for even browning and melting.
Serve any leftover zucchini slices on the side as an extra vegetable portion.
Good to Know
Store assembled uncooked sandwiches wrapped in refrigerator up to 1 day. Cook potato wedges fresh for best texture.
Prepare vegetables and aioli up to 1 day ahead. Assemble sandwiches up to 4 hours before cooking.
Serve immediately while cheese is melted and bread is crispy for best texture and temperature contrast.
Common Mistakes
Keep heat at medium when cooking sandwiches to avoid burning bread before cheese melts.
Don't overcrowd zucchini in pan to ensure proper browning instead of steaming.
Substitutions
Dairy-Free Swaps
General Alternatives
less smoky flavor
FAQ
Can I make this without zucchini?
Yes, substitute with thinly sliced eggplant, yellow squash, or additional bell peppers. Cook using the same method until tender and golden.
How long will the aioli keep in the refrigerator?
The herbed aioli will keep covered in the refrigerator for up to 3 days. Stir before using as separation may occur.
Can I freeze the assembled sandwiches?
Freezing is not recommended as the vegetables will release water when thawed, making the bread soggy. Best to prepare fresh.