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Mozzarella and Bacon Paninis
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Mozzarella and Bacon Paninis

Mozzarella and Bacon Paninis

with Herby Roasted Potatoes

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
Wheat
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

125 g

Fresh Mozzarella

(Contains Milk)

1 tbsp

Italian Seasoning

0.88 tsp

Garlic Salt

28 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(Contains Milk)

170 mL

Roasted Peppers

460 g

Russet Potato

4 tbsp

Tomato Sauce Base

200 g

Bacon Strips

Not included in your delivery

¼ tsp

Sugar*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1059 kcal
Fat52 g
Saturated Fat21 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber7 g
Protein38 g
Cholesterol91 mg
Sodium2213 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

Baking Sheet
Measuring Spoons
Paper Towel
Small pot

Instructions

Roast potatoes
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.)

Prep and cook bacon
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. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven until crispy and cooked through, 8-12 min.** Transfer to a paper towel-lined plate.

Make pesto-tomato sauce
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.

Assemble paninis
4

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

Toast paninis
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 and stack bacon on top of melted mozzarella. Close bottom buns with top buns.

Finish and serve
6

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