Pesto and Tomato Bocconcini Melts
with Caramelized Onions and Crispy Shallots
Ingredients: Russet potato • Roma tomato • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Yellow onion • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Arugula and spinach mix • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Milk, Mustard, Egg, Wheat, Gluten, Crustaceans, Fish)
2 unit(s)
Tomato
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Milk, Mustard, Wheat, Gluten, Crustaceans, Fish, Sulphites)
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
½ tsp
Salt*
2.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a medium pot over medium.
- While the pot heats, peel, then cut onion into 1/4-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot until melted. (NOTE: Save softened butter for step 4.)
- Add onions. Cook for 6-8 min, stirring occasionally, until softened.
- Add half the balsamic glaze and 1 tbsp (2 tbsp) water, then season with salt. Cook for 4-5 min, stirring occasionally, until onions are dark golden.
- Remove the pot from the heat.
- Meanwhile, peel, then mince or grate garlic.
- Halve rolls.
- Tear bocconcini into bite-sized pieces.
- Cut 2 (4) slices from the thickest part of tomato. Transfer tomato slices to a paper towel-lined plate. Season both sides with salt, then set aside.
- Cut remaining tomato into 1/2-inch pieces.
- To a small bowl, add pesto and 1/2 tsp (1 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!) Season with salt and pepper, then stir to combine. Set aside.
- To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- When potato wedges are almost done, arrange rolls on another unlined baking sheet, cut-side up.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then season with pepper.
- Toast rolls in the top of the oven for 4-5 min, until lightly golden. (TIP: Keep an eye on them so they don't burn.)
- Transfer top rolls to a plate, leaving bottom rolls on the baking sheet.
- When potato wedges are done, remove the baking sheet from the oven, then switch the oven to high broil.
- Pat tomato slices dry with paper towels.
- Spread half the garlicky pesto on bottom rolls, then top with tomato slices. Season with salt and pepper. Top with bocconcini.
- Return assembled bottom rolls to the middle of the oven for 3-4 min, until bocconcini melts. (TIP: Keep an eye on them so they don't burn.)
- Meanwhile, to the bowl with remaining garlicky pesto, add mayo, then stir to combine.
- To the bowl with vinaigrette, add arugula and spinach mix and chopped tomatoes, then toss to coat.
- Carefully stack caramelized onions, some crispy shallots and some dressed greens on melted bocconcini. Close with top rolls.
- Divide melts, potato wedges and remaining salad between plates.
- Sprinkle remaining crispy shallots over salad.
- Serve pesto mayo alongside for dipping.
