TKTK Panini
with Basil Pesto and Roasted Red Peppers
This veggie panini is anything but boring, loaded with melted fresh mozzarella and briny roasted red peppers. An herby pesto mayo brings the whole sandwich together for a delicious toasted bite!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
125 g
Mozzarella fraîche
(Contient: Lait)
340 ml
Poivrons rôtis
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
28 g
Mélange roquette et épinards
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Sésame, Soya, Sulfites, Crustacés, Poisson, Gluten, Lait, Moutarde, Blé)
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.06 cc
Sel*
Ustensiles
Instructions
- Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil.
- Drain half the roasted red peppers, then firmly pat dry with paper towels. Cut roasted red peppers into 1/4-inch slices. (NOTE: Save remaining roasted red peppers for a future creation.)
- Thinly slice mozzarella, 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 mozzarella slices, 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.
