BZT Panini with Mozzarella, Bacon, Grilled Zucchini, and Tomato

1 . Stage

In a large skillet over medium-high heat, fry bacon until golden and crispy, 6 minutes. Transfer to a paper towel-lined plate.

2 . Stage

On a baking sheet, brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper.

3 . Stage

Heat 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.

4 . Stage

Lay tomato slices on a paper towel-lined baking sheet to soak up liquid.

5 . Stage

Place 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.

6 . Stage

Preheat 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.

7 . Stage

Repeat with remaining sandwich half, then serve cut into triangles.