Pesto, Chicken Breasts and Tomato Bocconcini Melts
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Pesto, Chicken Breasts and Tomato Bocconcini Melts

Pesto, Chicken Breasts and Tomato Bocconcini Melts

with Caramelized Onions, Crispy Shallots and Pesto Aioli

Get your camera out because these bocconcini melts are Insta-ready with their unreal cheese pull! They don't just look good, either — basil pesto and balsamic caramelized onions also pack huge flavour into these handhelds. Can't decide between salad or potato 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 Time8 minutes


serving amount

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

100 g

Bocconcini Cheese

(Contains Milk)

1 unit(s)

Yellow Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit(s)


¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

56 g

Arugula and Spinach Mix

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

28 g

Crispy Shallots

(Contains Wheat)

2 unit(s)

Chicken Breasts

Not included in your delivery

½ tsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2 tbsp



Nutrition Values

Calories1230 kcal
Fat61 g
Saturated Fat20 g
Carbohydrate109 g
Sugar13 g
Dietary Fiber9 g
Protein64 g
Cholesterol185 mg
Sodium1500 mg
Trans Fat1 g
Potassium2100 mg
Calcium900 mg
Iron7 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.


Baking Sheet
Measuring Spoons
Medium Pot
Large Bowl
Small Bowl


Roast potato wedges
  • 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.)
Caramelize onions
  • 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 (1 tbsp) butter, 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 (2 tbsp) water, then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min.
  • Remove the pot from the heat.
Prep and make vinaigrette
  • Meanwhile, peel, then mince or grate garlic.
  • Halve rolls.
  • Tear bocconcini into bite size pieces.
  • Cut 2 slices (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.
  • Add pesto and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Set aside.
  • Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Toast rolls
  • 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 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.
Melt mozzarella
  • 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 until bocconcini melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Finish and serve
  • 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, chicken, 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.

If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**


While rolls are toasting, thinly slice chicken.


Carefully top chicken on rolls.

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