Mediterranean Mozzarella Paninis
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Mediterranean Mozzarella Paninis

with Basil Pesto and Roasted Red 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!

Allergens:
Wheat
•Barley
•Milk
•Mustard
•Egg

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

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people

2 unit(s)

Sandwich Bun

(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)

125 g

Fresh Mozzarella

(Contains Milk)

170 mL

Roasted Peppers

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)

28 g

Arugula and Spinach Mix

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories500 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate33 g
Sugar4 g
Dietary Fiber3 g
Protein16 g
Cholesterol50 mg
Sodium1200 mg
Trans Fat0.4 g
Potassium300 mg
Calcium800 mg
Iron2.5 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

•Small Bowl
•Measuring Spoons
•Parchment Paper
•Baking Sheet

Instructions

1
  • Halve sandwich buns. Brush top of each sandwich bun with 1/2 tbsp oil.
  • Drain roasted red peppers, then firmly pat dry with paper towels. Cut roasted red peppers into 1/4-inch slices.
  • 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.
2
  • Divide pesto mayo between top and bottom buns.
  • Stack bottom buns with roasted red peppers, mozzarella slices, then spinach and arugula mix. Close with top buns.
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.
4
  • Remove paninis from the oven and cut in half.
  • Divide panini halves between plates.
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