Melty Mozzarella, Tomato Jam & Zucchini Panini

Updated at: Thu, 17 Aug 2023 11:35:01 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes inti wedges. Halve, peel and thinly slice shallot. Finely dice tomato. Trim and slice zucchini inti 1/4 inch thick rounds. Peel and finely chop garlic. In a small bowl, combine ketchup and vinegar.

Step 2

Toss potatoes on a baking sheet with a drizzle of olive oil. Add italian seasoning, salt and pepper to taste. Roast until browned and tender, 20-25 minutes.

Step 3

While potatoes roast, head a drizzle of olive oil in a large pan over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Add tomato, 1 Tbsp vinegar, 2 Tbsp water and 1/2 tsp sugar. Season with salt and pepper to taste. Cook, stirring and breaking up tomato until mixture is think and jammy, 4-5 minutes. Turn off heat; transfer to a second small bowl. Wash out pan.

Step 4

Meanwhile, toss zucchini in a medium bowl with a drizzle of olive oil, italian seasoning, salt and pepper. Once tomato jam is done, heat a drizzle of olive oil in same pan over medium-high heat. Add zucchini in a single later; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat, transfer to a plate, wipe out pan.

Step 5

While zucchini cooks, in a small bowl, combine mayonnaise with as much garlic as you like. Season with salt and pepper. Spread top slices of bread with garlic mayo; spread bottom sides with tomato jam. Fill with even layers of zucchini and cheese.

Step 6

Heat a drizzle of olive oil in a pan used for zucchini over medium heat. Add sandwiches and press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. Halve sandwich and serve with potato wedges and balsamic ketchup for dipping.

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