Creamy Pesto Grilling Cheese Ciabattas
with Tomato, Balsamic Glaze & Potato Wedges
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 toasty ciabatta buns along with juicy tomato, creamy pesto, and a rich balsamic glaze, and you have a next-level sandwich. Being cheesy never tasted so good.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Roma Tomato
1 tablespoon
Tuscan Heat Spice
5 teaspoon
Balsamic Glaze
2 unit
Ciabatta Roll
(Contains Soy, Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Pesto
(Contains Milk)
8 ounce
Grilling Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• While potatoes roast, halve ciabattas. Place, cut sides up, directly on oven rack. Toast until golden, 3-5 minutes. • In a small bowl, combine sour cream with half the pesto (all for 4 servings). Season with salt and pepper.
• 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.
• Divide buns between plates; spread cut sides of bottom buns with creamy pesto sauce. Drizzle cut sides of top buns with as much balsamic glaze as you like. Fill buns with cheese and tomato. Halve on a diagonal and serve with potato wedges on the side.