Tomato Jam and Zucchini Panini

This Tomato Jam & Zucchini Panini is A delicious hot Sandwich filled with cheese, herbed zucchini, tomato jam, and a garlic mayo. The perfect vegetarian Panini!

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Tomato Jam & Zucchini Panini

recipe is for 2, double if needed

Ingredients

• Monterey Jack shredded and mozzarella (or your favorite cheese)
• 2 Tablespoons Mayonnaise
• 1 Zucchini sliced into 1/4 inch thick rounds
• 1-2 Roma Tomato finely diced
• 1 tsp homemade Italian Seasoning
• 3-4 Garlic cloves minced
• 1/2 Cup Chopped Yellow onion
• 1 Tablespoon Balsamic Vinegar
• Sourdough or ciabatta bread, 4 slices total
• 1/2 tsp white granulated sugar
• Salt and pepper

Instructions

1. In a small bowl, combine mayonnaise with 1 tsp of chopped garlic. Season with salt and pepper and then save for the end(refrigerate).
2. Heat a drizzle of olive oil in a large pan over medium heat. Add chopped onions and season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add tomato, 1 TBSP vinegar , ½ tsp sugar and 2 TBSP water. Season with salt and pepper. Cook, stirring and breaking up tomato, until mixture is thickened and jammy, 4-5 minutes. Transfer to a bowl and wash out pan.
3. Toss zucchini in a medium bowl with a drizzle of olive oil, 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 , 2-4 minutes per side. Turn off heat; transfer to a plate.
4. Spread cut sides of half the bread with garlic mayo. Spread cut sides of remaining bread with tomato jam. Fill with even layers of zucchini and cheese and close sandwiches.
5. Toast your sandwiches in a conventional oven or heat a drizzle of olive oil in pan used for zucchini over medium heat pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. Serve with your favorite side dish like potato wedges and enjoy!

Check out my favorite potato wedge seasoning recipe to pair with this Panini recipe!