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Mozzarella Paninis

Mozzarella Paninis

with Herby Tomato Soup

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

125 g

Fresh Mozzarella


1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Garlic Salt

56 g

Arugula and Spinach Mix

¼ cup

Basil Pesto


170 mL

Roasted Red Peppers

50 g


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber7 g
Protein16 g
Cholesterol30 mg
Sodium2100 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Measuring Spoons
Medium Pot
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.