Italian Mozzarella Panini
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Italian Mozzarella Panini

Italian Mozzarella Panini

with Herby Tomato Soup

A dinner recipe that the whole family will love! A parent-tested, kid-approved mozzarella panini with hot tomato soup.

Tags:
Veggie
Allergens:
Wheat
Milk
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Artisan Bun

(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

1 tbsp

Italian Seasoning

398 mL

Crushed Tomatoes

6 g

Garlic

56 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(Contains Milk, Soy)

1 can

Roasted Peppers

50 g

Shallot

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2301 kJ
Calories550 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber7 g
Protein16 g
Cholesterol35 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet

Instructions

PREP
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Pat mozzarella dry with paper towel. Cut the mozzarella into 1/4-inch slices, then season all over with salt, pepper. and half the Italian seasoning. Halve the buns. Roughly chop the arugula-spinach mix. Peel, then finely chop the shallot. Drain roasted red peppers, then pat dry with paper towels and roughly chop. Peel, then mince or grate the garlic.

START SOUP
2

Heat a medium pot over medium-high heat. When pot is hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Add the garlic and remaining Italian seasoning. Cook, stirring often, until fragrant, 30 sec.

FINISH SOUP
3

Add the crushed tomatoes, 1 1/2 cup water and 1/2 tsp sugar (dbl both for 4 ppl) to the same pot with the shallot-garlic mixture. Bring to a boil over high heat, then reduce the heat to medium. Simmer, until slightly reduced, 8-9 min.

ASSEMBLE paninis
4

While the soup simmers, arrange the buns cut-side up on a baking sheet. Top the bottom buns with half the arugula and spinach mix, roasted red peppers and sliced mozzarella.

TOAST paninis
5

Toast in top of oven, until golden-brown and cheese is melted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When the buns are toasted, spread half the basil pesto on the top buns. Place top bun on the melted cheese.

FINISH AND SERVE
6

Stir the remaining arugula and spinach mix into the soup until wilted, 1-2 min. Season the soup with salt and pepper. Cut the Italian mozzarella paninis in half. Divide the soup between bowls, then drizzle the remaining basil pesto over top. Serve the paninis on the side.