Bacon, Zucchini, & Sun-Dried Tomato Panini

• While potatoes roast, trim and cut zucchini crosswise into 1⁄4-inch-thick rounds. Finely chop parsley. Mince chives. 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), 1⁄2 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.

Heat pan used for zucchini over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel- lined plate. Carefully discard all but a thin layer of bacon fat (reserve pan).

• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, chives, and remaining garlic powder. Season with salt and pepper.

• Spread a layer of creamy herb sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few zucchini slices. (You may have some left over—feel free to serve on the side, if you like.)

Fill sandwiches with bacon along with zucchini.