Melty Double Red Pepper Panini
with Sweet Potato Wedges & Pesto Mayo
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 creamy roasted red pepper spread—but that’s not all! Sautéed zucchini and herbaceous pesto mayo are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted sweet potato wedges are served on the side with extra pesto mayo, and it all comes together in about 30 minutes. Yay for speedy panini!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Red Onion
1 unit
Bell Pepper
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Pesto
(Contains Milk)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 ounce
Roasted Red Pepper Spread
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper. (For 4, spread sweet potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 15 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 sweet potatoes have roasted 15 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave sweet potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until sweet 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.
• Meanwhile, in a small bowl, combine mayonnaise and pesto; season with salt and pepper to taste.
• Spread half the sourdough slices with a thin layer of pesto mayo. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices for each sandwich; you may have some left over). Close sandwiches.
• 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 sweet potato wedges and remaining pesto mayo on the side for dipping. TIP: Serve any remaining zucchini slices on the side!