Chicken & Sun-Dried Tomato Panini
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Chicken & Sun-Dried Tomato Panini

Chicken & Sun-Dried Tomato Panini

with Zucchini, Mozzarella, Parsley Sauce & Roasted Potato Wedges

Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy parsley sauce are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.

Allergens:
Soy
Wheat
Eggs
Milk

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 Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 tablespoon

Italian Seasoning

1 unit

Zucchini

2 unit

Ciabatta Bread

(Contains Soy, Wheat)

¼ ounce

Parsley

1.5 ounce

Sun-Dried Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon

Mayonnaise

(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

5 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories1110 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber6 g
Protein51 g
Cholesterol190 mg
Sodium1430 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

Baking Sheet
Paper Towel
Large Pan
Medium Bowl
Small Bowl

Instructions

Roast Potatoes
1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) • Roast on top rack until browned and tender, 20-25 minutes.

Prep
2

• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.

Pat chicken or steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Cook Zucchini
3

• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest later), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining Italian Seasoning as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for chicken or steak here.

Make Sauce
4

• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, and remaining garlic powder. Season with salt and pepper.

Assemble Sandwiches
5

• Spread a layer of creamy parsley sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)

Slice chicken or steak against the grain; add to ciabattas along with mozzarella.

Finish & Serve
6

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread browns too quickly. • Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with potato wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.