Tomato, Mozz & Creamy Pesto Panini
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Tomato, Mozz & Creamy Pesto Panini

Tomato, Mozz & Creamy Pesto Panini

with Arugula Salad & Dijon Vinaigrette

These grilled sandos’ secret ingredient is herbaceous pesto cream cheese. It’s slathered over sourdough slices and topped with fresh mozzarella and juicy sliced tomato for a creamy caprese experience you have to taste to believe. Serve alongside arugula salad tossed with Dijon vinaigrette for a top-notch meal that comes together in 20 minutes.

Tags:
Veggie
Quick
Easy Prep
New
Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

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

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Tomato

4 ounce

Fresh Mozzarella

(Contains Milk)

4 tablespoon

Pesto

(Contains Milk)

4 slice

Sourdough Bread

(Contains Soy, Wheat)

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

2 ounce

Arugula

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories790 kcal
Fat59 g
Saturated Fat23 g
Carbohydrate49 g
Sugar15 g
Dietary Fiber2 g
Protein17 g
Cholesterol85 mg
Sodium1120 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
Whisk
Large Pan
Large Bowl

Instructions

Prep
1

• Drop cream cheese packets in a glass of warm water to soften. Wash and dry produce. • Thinly slice tomato into rounds. Thinly slice mozzarella into rounds.

Make Creamy Pesto
2

• In a small bowl, whisk together cream cheese and pesto.

Assemble Sandwiches
3

• Arrange half the sourdough slices on a clean work surface. Spread with creamy pesto. Layer with tomato and mozzarella; season with pepper. Close sandwiches.

Toast Sandwiches
4

• Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter has absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes more. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!

Make Salad
5

• While sandwiches toast, in a second small bowl, combine half the vinegar, half the mustard, 2 TBSP olive oil, ¼ tsp sugar, a pinch of salt, and pepper. (For 4 servings, use all the vinegar, all the mustard, 4 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • In a large bowl, toss arugula with as much vinaigrette as you like.

Finish & Serve
6

• Halve panini on a diagonal. Divide between plates and serve with salad on the side.