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Creamy Pesto Grilling Cheese Ciabattas

Creamy Pesto Grilling Cheese Ciabattas

with Tomato, Balsamic Glaze & Potato Wedges

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Our grilling cheese makes the perfect vegetarian sandwich, if we do say so ourselves. Before it’s cooked, the cheese starts off dense and firm. Sear that big hunk of cheese in a bit of oil, however, and the outside gets beautifully charred while the inside gets warm and soft. It took us by surprise, but by golly, it’s tasty. Layer that between two toasty ciabatta buns along with juicy tomato, creamy pesto, and rich balsamic glaze, and you have a next-level sandwich. Being cheesy never tasted so good.

Tags:Veggie
Allergens:WheatSoyMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 tablespoon

Tuscan Heat Spice

5 teaspoon

Balsamic Glaze

2 unit

Ciabatta Roll

(ContainsWheat, Soy)

2 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Pesto

(ContainsMilk)

8 ounce

Grilling Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1010 kcal
Fat53 g
Saturated Fat24 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium1400 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Slice tomato crosswise into ¼-inch-thick rounds. • Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice later.) • Roast on top rack until browned and crispy, 20-25 minutes.

2

• While potatoes roast, halve ciabattas. Place cut sides up directly on oven rack until toasted, 3-5 minutes. • In a small bowl, combine sour cream with half the pesto (all for 4 servings). Season with salt and pepper.

3

• Halve grilling cheese crosswise. Place remaining Tuscan Heat Spice on a plate; press cheese into spice, coating all over. (It’s OK if not all the spice sticks.) • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-3 minutes per side.

4

• Divide toasted buns between plates; spread cut sides of bottom buns with creamy pesto sauce and drizzle cut sides of top buns with as much balsamic glaze as you like. Fill buns with seared cheese and sliced tomato. Halve on a diagonal and serve with potato wedges on the side.