.png)
.png)
.png)
Mozzarella Paninis
with Herby Roasted Potatoes
The whole family will love this crowd-pleasing dinner recipe featuring gooey mozzarella paninis. A savoury pesto-tomato sauce adds a grown-up spin to this kid-friendly meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
125 g
Fresh Mozzarella
(Contains Milk)
1 tbsp
Italian Seasoning
0.88 tsp
Garlic Salt
28 g
Arugula and Spinach Mix
¼ cup
Basil Pesto
(Contains Milk)
170 mL
Roasted Peppers
460 g
Russet Potato
4 tbsp
Tomato Sauce Base
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then cut into 1/4-inch slices. 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 1/2 tsp garlic salt, 1 1/2 tsp Italian Seasoning (dbl both for 4 ppl) and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)
Meanwhile, pat mozzarella dry with paper towels. Cut into 1/4-inch slices, then season all over with 1/8 tsp garlic salt (dbl for 4 ppl) and pepper. Halve buns. Roughly chop arugula and spinach mix. Drain roasted red peppers. Pat dry with paper towels, then roughly chop.
Meanwhile, heat a small pot over medium heat. When hot, add half the pesto, tomato sauce base, 1 1/2 tsp Italian Seasoning, 2 tbsp water, 1/4 tsp garlic salt and 1/4 tsp sugar (dbl all for 4 ppl). Cook, stirring often, until sauce is warmed through, 1-2 min. (TIP: You can do this step in the microwave! Mix ingredients together in a small bowl, then microwave, until warmed through, 1-2 min.)Set aside.
Arrange buns on another unlined baking sheet, cut-side up. Stack arugula and spinach mix, roasted red peppers and mozzarella on bottom buns.
Once potatoes have been flipped, toast paninis in the middle of the oven until mozzarella melts and buns are golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When buns are toasted, spread remaining pesto over top buns. Close bottom buns with top buns.
Cut paninis in half. Divide paninis and potatoes between plates. Serve pesto-tomato sauce on the side for dipping.
