HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto And Tomato Mozzarella Melts
Pesto and Tomato Mozzarella Melts

Pesto and Tomato Mozzarella Melts

with Caramelized Onions, Crispy Shallots and Pesto Aioli

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Get your camera out because these mozzarella melts are Insta-ready with their unreal cheese pull! They don't only look good —basil pesto and balsamic caramelized onions also pack huge flavour into these handhelds. Can't decide between salad or wedges on the side? No worries, because we're giving you both!


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

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

2 unit

Ciabatta Roll

(ContainsBarley, Gluten)

125 g

Fresh Mozzarella


113 g

Yellow Onion

2 tbsp

Balsamic Glaze


170 g

Beefsteak Tomato

¼ cup

Basil Pesto


56 g

Arugula and Spinach Mix

2 tbsp


(ContainsEgg, Mustard)

460 g

Russet Potato

1 unit

Garlic, cloves

28 g

Crispy Shallots

(ContainsGluten, Sulphites)

Not included in your delivery

1.5 tbsp

Unsalted Butter*


2 tbsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1090 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate115 g
Sugar9 g
Dietary Fiber8 g
Protein26 g
Cholesterol70 mg
Sodium1840 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Large Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 450˚F. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1/2-inch wedges. 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 salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices. When the pot is hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. (NOTE: Save softened butter for step 4.) Add onions. Cook, stirring occasionally, until softened, 6-8 min. Add half the balsamic glaze and 1 tbsp water (dbl for 4 ppl), then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min. Remove the pot from the heat.


Meanwhile, peel, then mince or grate garlic. Halve rolls. Cut mozzarella into 4 equal slices (8 slices for 4 ppl).Cut 2 slices from the thickest part of tomato (4 slices for 4 ppl). 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. Add pesto and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Set aside. Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.


When potato wedges are almost done, arrange rolls on another unlined baking sheet, cut-side up. Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides, then season with pepper. Toast rolls in the top of the oven until lightly golden, 4-5 min. (TIP: Keep an eye on rolls 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 mozzarella. Return assembled bottom rolls to the middle of the oven until mozzarella melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)


Meanwhile, add mayo to the bowl with remaining garlicky pesto, then stir to combine. Add arugula and spinach mix and chopped tomatoes to the bowl with vinaigrette, then toss to coat. Carefully stack caramelized onions, some crispy shallots and some dressed greens on melted mozzarella. Close melts with top rolls. Divide melts, potato wedges and remaining salad between plates. Sprinkle remaining crispy shallots over salad. Serve pesto aioli alongside for dipping.