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Mediterranean Mozzarella Paninis
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Mediterranean Mozzarella Paninis

Mediterranean Mozzarella Paninis

Serves 2 | with Basil Pesto and Roasted Peppers

This veggie panini is anything but boring, loaded with melted fresh mozzarella and briny roasted red peppers. An herby pesto mayo brings the whole sandwich together for a delicious toasted bite!

Tags:
Quick
Allergens:
Barley
Wheat
Milk
Egg
Mustard

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

/ serving 2 people

2 piece

Sandwich Bun

(Contains Barley, Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

340 mL

Roasted Peppers

¼ cup

Basil Pesto

(Contains Milk)

28 g

Arugula and Spinach Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories520 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate50 g
Sugar2 g
Dietary Fiber4 g
Protein19 g
Cholesterol40 mg
Sodium1000 mg
Trans Fat0.3 g
Potassium175 mg
Calcium250 mg
Iron3.5 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
Small Bowl
Baking Sheet
Parchment Paper

Instructions

Prep
1

Before starting, preheat the oven to 450ºF or preheat panini press to high. Wash and dry all produce. • Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil. • Drain half the roasted peppers, then firmly pat dry with paper towels. Cut roasted peppers into 1/4- inch slices. (NOTE: Save remaining roasted peppers for a future creation.) • Thinly slice mozzarella, then season with salt and pepper. • Roughly chop arugula and spinach mix. • Combine pesto and mayo in a small bowl. Season with salt and pepper, then stir to combine

Assemble paninis
2

Divide pesto mayo between top and bottom buns. • Divide roasted red peppers over bottom buns. Layer with mozzarella slices, then arugula and spinach mix. Close with top buns

Grill paninis
3

Transfer paninis to a parchment-lined baking sheet. Place another large baking sheet over top of paninis and press down firmly to secure (NOTE: You can place a heavy pot or saucepan on the top baking sheet to help weigh it down.) • Bake in the middle of the oven until golden-brown and cheese has melted, 4-5 min. • Alternatively, place paninis into the sandwich press and close. Grill until golden-brown and cheese has melted, 3-5 min.

Finish and serve
4

Remove paninis from the oven and cut in half. • Divide panini halves between plates.