Cheesy Mozza and Sun-Dried Tomato Sandwiches
with Italian-Inspired Roasted Potato Wedges
This cheesy Italian-style sammie with sun-dried tomato pesto and golden breaded mozzarella is a veggie-friendly delight! Crispy potato wedges are the perfect pairing for this heavy-hitter.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Fresh Mozzarella
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
460 g
Russet Potato
2 unit
Ciabatta Roll
(Contains Gluten)
1 tsp
Garlic Salt
28 g
Baby Spinach
1 tbsp
Italian Seasoning
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
1 unit
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Italian Seasoning, half the garlic salt and 1 tbsp oil to an unlined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potato wedges roast, cut mozzarella into 1/4-inch rounds, then pat dry with paper towels. (NOTE: You should have 4 rounds for 2 ppl; 8 for 4 ppl.) Season with remaining garlic salt and pepper. Zest, then juice half the lemon (whole lemon for 4 ppl).
Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp oil (use same for 4 ppl), then breadcrumbs and remaining Italian Seasoning. Cook, stirring constantly, until golden, 4-5 min. Transfer seasoned breadcrumbs to a shallow dish. Add lemon zest, then stir to combine. Add mozzarella rounds. Flip to coat completely, pressing breading into mozzarella to adhere.
Halve ciabatta. Arrange on another unlined baking sheet, cut-side up. Toast in the top of the oven until warmed through, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
While ciabatta toasts, combine mayo, sun-dried tomato pesto and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl.
Spread half the sun-dried tomato mayo onto ciabatta. Stack seasoned mozzarella and spinach on bottom rolls. Close with top rolls. Divide sandwiches and potato wedges between plates. Serve remaining sun-dried tomato mayo on the side for dipping.
