Melty Double Red Pepper & Chicken Panini
with Golden Potato Wedges & Herbed Aioli
When you’re pressed for time, there’s really nothing better than panini sandwiches. This version features double deliciousness with roasted bell pepper and a smoky red pepper crema—but that’s not all! Sautéed zucchini and garlicky aioli are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted potato wedges are served on the side with extra aioli, and it all comes together in about 30 minutes. Yay for speedy panini!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Red Onion
1 unit
Red Bell Pepper
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
6 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).
• Peel and slice onion into ½-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into ¼-inch-thick rounds. • In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.
• Toss zucchini in bowl used for veggies with a drizzle of oil, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder (we sent more—use the rest as you like), remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.
• Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with smoky red pepper crema. • Fill with even layers of mozzarella, bell pepper, onion, and zucchini (we used 4-6 zucchini slices; you may have some left over). Close sandwiches.
Fill sandwiches with chicken.
• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) TIP: Lower heat if sandwiches begin to brown too quickly! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining aioli on the side for dipping. TIP: Serve any remaining zucchini slices on the side!
Chicken is fully cooked when internal temperature reaches 165°.
