Zucchini Panini

Thinly sliced zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to[ season it well so that its flavor comes through and doesn't get lost within the bread. You can sub 6-inch rolls for the baguette. If you have some dried oregano on hand, sprinkle it on the zucchini before grilling.]

Total Time:
30 min
10 min
20 min

4 sandwiches

  • 1 large zucchini, about 1 pound
  • Kosher salt and freshly ground black pepper
  • 1 baguette, about 24-inches long
  • 4 ounces Havarti or Swiss cheese, thinly sliced
  • 3 to 4 tablespoons unsalted butter
  • 1/4 cup pitted kalamata olives, finely chopped
  • Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.

  • Preheat a griddle or grill pan to medium-high.

  • Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.

  • Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.

  • Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)

  • Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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