Mediterranean Mozzarella Paninis
Serves 2 | with Basil Pesto and Roasted 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
125 g
Fresh Mozzarella
(Contains Milk)
340 mL
Roasted Peppers
¼ cup
Basil Pesto
(Contains Milk)
28 g
Arugula and Spinach Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ºF or preheat panini press to high. Wash and dry all produce. • Halve sandwich buns. Brush tops of each sandwich bun with 1/2 tbsp oil. • Drain half the roasted peppers, then firmly pat dry with paper towels. Cut roasted peppers into 1/4- inch slices. (NOTE: Save remaining roasted peppers for a future creation.) • Thinly slice mozzarella, then season with salt and pepper. • Roughly chop arugula and spinach 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 arugula and spinach mix. Close with top buns
Transfer paninis to a parchment-lined baking sheet. Place another large baking sheet over top of 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. • Alternatively, 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 cut in half. • Divide panini halves between plates.
