Double Red Pepper Panini
with Golden Potato Wedges and Herbed Aioli
- Milk
- Soy
- Wheat
- Eggs
When you’re pressed for time, there’s really nothing better than panini sandwiches. This version features double deliciousness with roasted bell pepper and a creamy roasted red pepper spread—but that’s not all! Sautéed zucchini and garlicky aïoli are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted potato wedges are served on the side with extra aioli, and everything comes together in about 30 minutes. Yay for speedy panini!
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
4 ounce
Roasted Red Pepper Spread
1 unit
Zucchini
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).
• Peel and slice onion into ½-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into ¼-inch-thick rounds. • In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.
• Toss zucchini in same bowl with a drizzle of oil, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder, remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.
• Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices; you may have some left over). Close sandwiches.
• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) TIP: Lower heat if sandwiches begin to brown too quickly! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining aioli on the side for dipping. TIP: Serve any remaining zucchini slices on the side!
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the combination of roasted vegetables, cheese, and two spreads, with some noting it tastes like pizza in sandwich form.
- Ease of prep: Most found it straightforward to make, though several mentioned it takes longer than the stated 30 minutes and uses many pans.
- Suggestions: Toast the bread lightly first to prevent falling apart; cut zucchini into strips rather than rounds for better sandwich stability.
- Portions: Very filling and satisfying, with many having enough leftovers for lunch the next day.
- Bread issues: The sourdough frequently falls apart during cooking; customers suggest using sturdier bread or pre-toasting for better results.
- Sauce preferences: Many prefer more aioli and less red pepper spread, noting the sandwich can become too wet or messy.
Reviews from our home cooks
Best portion I have gotten in a meal with HelloFresh. The panini was really tasty and full of good roasted veggies and there were lots of herby potatoes. The roasting process did take much longer than stated in the directions but aside from that, this has been my favorite recipe.
We adored this delicious panini!! We're both had panini's with meat at restaurants but being able to cook one at home and have it be a meatless/healthier option is terrific. We love these potato wedges too and so easy to make. We loved this dish!
Honestly, obsessed with this sandwich. The flavors were fantastic between the aioli and the red pepper spread. DELISH. I can NEVER get yummy, crunchy potato wedges. I don't know why.
Perfect! I loved the red pepper sauce, the aioli was delicious, and everything came together to make one amazing sandwich. Zucchini goes great on a panini, and the sourdough was an excellent choice. Yum!
This one hit the mark! Hands down a winner in my book! Taste was amazing and it was like having your choice of a cheese pizza, with a panini, with a steak house set of potato wedges! This one must be a hall of fame meal! Delish!
Good recipe. Not enough aioli to serve with potato wedges. One package of red pepper crema could be replaced with more mayonnaise. Bread used to be sturdier. This bread falls apart when you flatten it.
Easy prep. Panini was delicious. Potatoes could have been seasoned a little less.
Very yummy and easy, always too many veggies to fit in panini
Dang tasty. Recipe should instruct to mix shredded cheese into red pepper crema mixture though, so it isn't messy.
The food was great, but I thought it was odd you gave me an orange pepper instead of a red one, when the name is Red Pepper Panini.
