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Mozzarella Paninis

Mozzarella Paninis

with Herby Roasted Potatoes

Custom recipe
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The whole family will love this crowd-pleasing dinner recipe featuring gooey mozzarella paninis. A savoury pesto-tomato sauce adds a grown-up spin to this kid-friendly meal.

Tags:Veggie
Allergens:Soy/SojaWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

0.88 tsp

Garlic Salt

28 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(ContainsMilk/Lait)

170 mL

Roasted Red Peppers

460 g

Russet Potato

4 tbsp

Tomato Sauce Base

Not included in your delivery

¼ tsp

Sugar*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat22 g
Saturated Fat10 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber7 g
Protein24 g
Cholesterol37 mg
Sodium1620 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp garlic salt, 1 1/2 tsp Italian Seasoning (dbl both for 4 ppl) and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)

2

Meanwhile, 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) and pepper. Halve buns. Roughly chop arugula and spinach mix. Drain roasted red peppers. Pat dry with paper towels, then roughly chop.

3

Meanwhile, heat a small pot over medium heat. When hot, add half the pesto, tomato sauce base, 1 1/2 tsp Italian Seasoning, 2 tbsp water, 1/4 tsp garlic salt and 1/4 tsp sugar (dbl all for 4 ppl). Cook, stirring often, until sauce is warmed through, 1-2 min. (TIP: You can do this step in the microwave! Mix ingredients together in a small bowl, then microwave, until warmed through, 1-2 min.)Set aside.

4

Arrange buns on another unlined baking sheet, cut-side up. Stack arugula and spinach mix, roasted red peppers and mozzarella on bottom buns.

5

Once potatoes have been flipped, toast paninis in the middle of the 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 remaining pesto over top buns. Close bottom buns with top buns.

6

Cut paninis in half. Divide paninis and potatoes between plates. Serve pesto-tomato sauce on the side for dipping.