Ingredients
6 slices bacon
1/2 large zucchini, cut lengthwise into 1/4" slices
3 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 medium yellow tomato, thinly sliced
1 medium red tomato, thinly sliced
1 loaf ciabatta, halved lengthwise
8 oz. mozzarella, thinly sliced
2 tbsp. Freshly Chopped Basil
Preparation
Step 1In a large skillet over medium-high heat, fry bacon until golden and crispy, 6 minutes. Transfer to a paper towel-lined plate.Step 2On a baking sheet, brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper.Step 3Heat grill pan over medium-high heat. Grill zucchini until tender and slightly charred, 1 to 2 minutes per side, then transfer to a baking sheet.Step 4Lay tomato slices on a paper towel-lined baking sheet to soak up liquid.Step 5Place ciabatta halves on a cutting board and brush insides of loaf with olive oil. Layer bottom half with zucchini strips, bacon, mozzarella, tomatoes, and basil, then season with salt and pepper. Top with other half ciabatta. Halve loaf and brush outside with olive oil.Step 6Preheat a panini press. (If you don’t have a panini press, cook sandwich in a large skillet over medium-high heat with a heavy pot or pan on top to weigh it down; flip sandwich halfway through to make sure both sides get cooked evenly.) Place half of sandwich in panini grill and cook, pressing down from time to time, until golden and cheese is melty, 6 to 8 minutes. Step 7Repeat with remaining sandwich half, then serve cut into triangles.
