Alpine Mushroom, Bacon & Swiss Panini
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Alpine Mushroom, Bacon & Swiss Panini

Alpine Mushroom, Bacon & Swiss Panini

with Potato Wedges & Garlic Aioli

Once deemed “lunch food only,” sandwiches (better yet, panini) like this one could not be more dinner-worthy—it features sautéed mushrooms and onion, tangy Dijon mustard, and not one, but TWO types of cheese (Swiss and Monterey Jack) between slices of sourdough and pan-pressed to crispy, golden perfection. On the side, there are potato wedges and garlicky aioli for dipping. Step aside, lunch police!

Allergens:
Eggs
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

8 ounce

Button Mushrooms

1 unit

Onion

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

4 slice

Sourdough Bread

(Contains Soy, Wheat)

2 teaspoon

Dijon Mustard

4 slice

Swiss Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 ounce

Bacon

½ ounce

Creamy Horseradish Sauce

(Contains Eggs)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1190 kcal
Fat85 g
Saturated Fat31 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber5 g
Protein35 g
Cholesterol150 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Baking Sheet
Large Pan
Paper Towel

Instructions

Prep & Make Aioli
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. • In a small bowl, combine mayonnaise with horseradish sauce; season with salt and pepper.

Cook Potatoes
2

• Toss potatoes on a baking sheet with 3⁄4 tsp garlic powder (11⁄2 tsp for 4 servings), a drizzle of oil, salt, and pepper (reserve remaining garlic powder for another use). • Roast on top rack until browned and tender, 20-25 minutes.

Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.

Cook Mushrooms & Onion
3

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly. • Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes. • Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy. • Turn off heat; remove from pan and set aside. Wash out pan.

Use pan used for bacon here.

Assemble Sandwiches
4

• Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack. • Top with remaining sourdough slices to create sandwiches.

Top with bacon along with Swiss, mushrooms and onion, and Monterey Jack.

Toast Sandwiches
5

• Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter has absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.

Finish & Serve
6

• Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and horseradish aioli on the side for dipping.

Bacon is fully cooked when internal temperature reaches 145°.