Chicken & Sun-Dried Tomato Panini
with Zucchini, Mozzarella, Parsley Sauce & Roasted Potato Wedges
- Milk
- Wheat
- Soy
- Eggs
Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy herb sauce are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
2 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 ounce
Sun-Dried Tomatoes
10 ounce
Chicken Cutlets
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.
Pat chicken or steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• 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), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining 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.
Use pan used for chicken or steak here.
• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, and remaining garlic powder. Season with salt and pepper.
• Spread a layer of creamy parsley sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)
Slice chicken or steak against the grain; add to ciabattas along with mozzarella.
• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread browns too quickly. • Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with potato wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of zucchini, chicken, and sun-dried tomatoes. Some found the parsley sauce overpowering.
- Ease of prep: Prep time was longer than expected for some, but others found it super easy to make.
- Suggestions: Consider chopping the chicken for easier eating. Try heating sun-dried tomatoes lightly to soften them.
- Portions: The sandwich was very filling, especially when adding the optional chicken.
- Bread: Some found the ciabatta too thick; consider using flatbread for easier folding and browning.
- Customization: Adding grilled chicken, mozzarella balls, fresh basil, and balsamic vinaigrette enhanced the flavor for some. 🍲
Reviews from our home cooks
I got the add-on chicken for this sandwich, and for me, it was a hit! I loved all the ingredients and would be quite happy to prepare it again. I was uncertain as to whether or not the sun-dried tomatoes were to be heated up or not, so I didn't. I think next time I would heat them lightly as they were a bit tough to chew on, even when finely chopped. All-in-all, I was happy with this choice.
It took a long time to cook. I would recommend chopping the chicken rather than leaving it as a cutlet. I chopped my chicken and was glad I did.
Sooo great!! The zucchini and chicken combo was top notch!!
For the fries I recommend adding an air fryer recipe! Parboil the potatoes for about 8 mins and then coat with oil and toss in Frank's red hot seasoning, then at 400 for 11 mins in the air fryer
The absolute BEST hello fresh meal thus far - be sure to add chicken!
The tomatoes were not great quality would have preferred a different option or fresher option. Flavor of remaining sandwich decent
I liked this a lot. Added red onion to the sauce and combined everything together.
Too much bread. May want to consider a different type of bun or a flat bread that you can fold and then brown.
My fault. Used too much salt. It'd be nice to have salt and pepper amount suggestions!
Used buffalo ranch seasoning on fries and chicken. Absolutely delicious.
