Summer Vegetable & Egg Paninis

with Chile Mayonnaise & Tomato-Mozzarella Salad

45 MIN

2 Servings

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From the Test Kitchen

Tonight we’re making seasonal paninis—pressed with a heavy pot on the stovetop to meld layers of hard-boiled egg, summer squash, and bell pepper. For a lively complement, we’re stirring Calabrian chile paste into mayonnaise, transforming it into a tangy, hot spread. On the side, we’re tossing petite tomatoes (yours may be red or yellow) with fresh mozzarella and parsley to make a delicious, late-summer salad.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

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tips & techniques

step-by-step

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Cook Along

1 Cook & peel the eggs:

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice.

2 Prepare the ingredients & make the chile mayonnaise:

While the eggs cook, wash and dry the fresh produce. Cut the squash lengthwise into four ¼-inch-thick planks (you may have extra squash). Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Medium dice the cheese. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

3 Cook the squash:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash in a single layer. Season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned. Transfer to a plate. Season with salt and pepper. Wipe out the pan.

4 Cook the pepper:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the garlic and half the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat; stir in the olives. Season with salt and pepper to taste.

5 Assemble & cook the paninis:

Place the baguettes on a work surface. Divide the chile mayonnaise between the baguette tops. Top the baguette bottoms with the cooked pepper, cooked squash, and sliced eggs. Season the eggs with salt and pepper. Complete the paninis with the baguette tops. Wipe out the pan used to cook the pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until the bread is lightly browned. (If the pan seems dry, add 1 tablespoon of olive oil before flipping.) Transfer to a cutting board; halve on an angle.

6 Make the salad & plate your dish:

While the paninis cook, in a medium bowl, combine the tomatoes, cheese, parsley, remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Transfer the cooked paninis and salad to serving dishes. Enjoy!