A dinner recipe that the whole family will love! A parent-tested, kid-approved mozzarella panini with hot tomato soup.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Crushed Tomatoes with Garlic and Onion
Arugula and Spinach Mix
Roasted Red Peppers
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat mozzarella dry with paper towels. Cut into 1/4-inch slices, then season all over with 1/8 tsp garlic salt (dbl for 4 ppl), pepper and half the Italian Seasoning. Halve buns. Roughly chop arugula and spinach mix. Peel, then finely chop shallot. Drain roasted red peppers. Pat dry with paper towels, then roughly chop.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min.
Add crushed tomatoes, remaining Italian Seasoning, 1/4 tsp garlic salt, 1 1/2 cups water and 1/2 tsp sugar (dbl all for 4 ppl) to the pot with shallots. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer until soup reduces slightly, 8-9 min.
While soup simmers, arrange buns on an unlined baking sheet, cut-side up. Stack half the arugula and spinach mix, roasted red peppers and mozzarella on bottom buns.
Toast paninis in the top of oven until mozzarella melts and buns are golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When buns are toasted, spread half the basil pesto over top buns, then close paninis with top buns.
Stir remaining arugula and spinach mix into soup until wilted, 1-2 min. Season with salt and pepper. Cut paninis in half. Divide soup between bowls, then drizzle remaining basil pesto over top. Serve paninis on the side.