Melty Mozz, Tomato Jam & Zucchini Panini

Toss potatoes on a baking sheet with a drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast until browned and tender, 20-25 minutes.

While potatoes roast, heat 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 for 4 servings; be sure to measure), 2 TBSP water (4 TBSP for 4), and ½ tsp sugar (1 tsp for 4). Season with salt and pepper. Cook, stirring and breaking up tomato, until mixture is thickened and jammy, 4-5 minutes more. Turn off heat; transfer to a second small bowl. Wash out pan.

Meanwhile, toss zucchini in a medium bowl with a drizzle of olive oil, remaining 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 layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

While zucchini cooks, in a third small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much garlic as you like. Season with salt and pepper. Spread top cut sides of ciabattas with garlic mayo; spread bottom cut sides with tomato jam. Fill ciabattas with even layers of zucchini and cheese.