Steak & Sun-Dried Tomato Panini
with Zucchini, Mozzarella, Parsley Sauce & Roasted Potato Wedges
Steak & Sun-Dried Tomato Panini
Crispy grilled steak panini layered with sun-dried tomato, zucchini and mozzarella, served with a bright parsley sauce and golden roasted potato wedges.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 2 unit Ciabatta Bread
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 4 tablespoon Mayonnaise
- ½ cup Mozzarella Cheese
- ¼ ounce Parsley
- 12 ounce Potatoes
- 1.5 tablespoon Sour Cream
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Zucchini
Additional Ingredients
- 5 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories1190
Protein46g
Carbs84g
Fat67g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a vegetarian version, swap the steak for grilled portobello, eggplant, or seasoned mushrooms and keep the rest of the filling. For dairy-free or egg-free needs, use plant-based mozzarella and a vegan mayo or sour cream alternative in the sauce.
What to serve with it
Serve with a crisp green salad or simple tomato soup to balance the rich, cheesy sandwich and make the plate feel lighter. A bright pickled side or extra roasted vegetables also works well alongside the wedges.
