ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Mediterranean Paninis

Prep time 20 mins
Cook time 4 mins
Yield 4


  • 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons finely chopped oil-cured black olives
  • 8 slices rustic whole grain bread (about 1/2-inch thick)
  • 1 small zucchini, thinly sliced
  • 4 slices provolone cheese
  • 1 jar (7 oz.) roasted red peppers, drained and sliced

How to Make It

  1. Combine 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices.

  2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.