TKTK Panini

TKTK Panini

Name: TKTK Panini with Basil Pesto and Roasted Red Peppers
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 2 pièce(s) Pain à sandwich; 170 ml Poivrons rôtis; ¼ tasse(s) Pesto au basilic; 28 g Mélange roquette et épinards; 2 cs Mayonnaise; 100 g Bocconcinis; 0.06 cc Poivre*; 0.06 cc Sel*

with Basil Pesto and Roasted Red Peppers

Obtenez jusqu'à $140 de réduction

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!

Allergènes:

Orge

•Blé

•Lait

•Oeuf

•Moutarde

Produit dans une installation 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.

Durée de préparation20 minutes

Temps de cuisson10 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

2 pièce(s)

Pain à sandwich

(Contient Orge, Blé)

170 ml

Poivrons rôtis

¼ tasse(s)

Pesto au basilic

(Contient Lait Peut contenir Sulfites, Noix, Soya)

28 g

Mélange roquette et épinards

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

100 g

Bocconcinis

(Contient Lait)

Pas inclus dans votre livraison

0.06 cc

Poivre*

0.06 cc

Sel*

Informations nutritionnelles

Énergie (kcal)560 kcal

Graisses30 g

dont saturés9 g

Glucides52 g

dont sucres3 g

Fibres4 g

Protéines20 g

Cholestérol40 mg

Sel1110 mg

Gras Trans0.4 g

Potassium300 mg

Calcium800 mg

Fer4 mg

Ustensiles

•Petit bol

•Papier sulfurisé

•Plaque de cuisson

Instructions

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.