Mediterranean Bocconcini Paninis
with Basil Pesto and Roasted Red Peppers
This veggie panini is anything but boring, loaded with melted bocconcini and briny roasted red peppers. An herby pesto mayo brings the whole sandwich together for a delicious toasted bite!
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)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
170 mL
Roasted Peppers
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
28 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Wheat)
100 g
Bocconcini Cheese
(Contains: Milk)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil.
- Drain roasted red peppers, then firmly pat dry with paper towels. Cut roasted red peppers into 1/4-inch slices.
- Roughly tear bocconcini into bite-sized pieces, then season with salt and pepper.
- Roughly chop spinach and arugula mix.
- Combine pesto and mayo in a small bowl. Season with salt and pepper, then stir to combine.
- Divide pesto mayo between top and bottom buns.
- Divide roasted red peppers over bottom buns. Layer with bocconcini, then spinach and arugula mix. Close with top half.
- Transfer paninis to a lined baking sheet. Place another large baking sheet over top of the paninis and press down firmly to secure (NOTE: You can place a heavy pot or saucepan on the top baking sheet to help weigh it down.)
- Bake in the middle of the oven until golden-brown and cheese has melted, 4-5 min.
- If using, place paninis into the sandwich press and close. Grill until golden-brown and cheese has melted, 3-5 min.
- Remove paninis from the oven and halve.
- Divide panini halves between plates.
