Alpine Chicken, Mushroom & Swiss Panini
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Alpine Chicken, Mushroom & Swiss Panini

Alpine Chicken, Mushroom & 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!


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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


8 ounce

Button Mushrooms

1 unit

Yellow Onion

2 tablespoon


(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)

10 ounce

Chicken Cutlets

Not included in your delivery



5 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1150 kcal
Fat64 g
Saturated Fat24 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber5 g
Protein60 g
Cholesterol215 mg
Sodium1310 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.


Small Bowl
Baking Sheet
Paper Towel
Large Pan


Prep & Make Aioli

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-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 ¼ tsp garlic powder (½ tsp for 4 servings); season with salt and pepper. (You’ll use the rest of the garlic powder in the next step.)

Cook Potatoes

• Toss potatoes on a baking sheet with remaining garlic powder, a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Cook Mushrooms & Onion

• 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 chicken here.

Assemble Sandwiches

• 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.

Add chicken to sandwiches along with mushrooms and onion.

Toast Sandwiches

• 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

• 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 garlic aioli on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.