Low-Lift Cheesy Pesto Pepperoni Sandwiches
Enjoy a head start with prepped ingredients
- Eggs
- Milk
- Wheat
- Soy
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in 10 minutes. Here, toasted ciabattas are slathered with basil pesto and loaded with pepperoni and fresh mozzarella, then broiled until the cheese melts and the bread turns golden. The sandwiches are topped with peppery arugula and a drizzle of balsamic glaze. On the side, a smoky ranch salad adds fresh, creamy contrast to this Italian-inspired twist on a deli classic. Quick, delicious, and ready when you are!
Ingredients
1 piece
Smoky Ranch Salad Kit
(Contains: Eggs, Milk, Wheat)
2 ounce
Arugula
4 tablespoon
Pesto
(Contains: Milk)
2 unit
Ciabatta
(Contains: Wheat, Soy)
3.5 ounce
Pepperoni
5 teaspoon
Balsamic Glaze
4 ounce
Fresh Mozzarella
(Contains: Milk)
Nutrition Values
Cooking Steps
-
Adjust rack to middle position and heat broiler to high. Wash and dry produce.
-
Cut mozzarella into ¼-inch slices.
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Halve ciabattas.
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Spread pesto onto cut sides of ciabattas. Layer bottom ciabatta halves with pepperoni and mozzarella.
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Transfer to a baking sheet, cut sides up. Broil on middle rack until cheese melts and bread is golden brown, 3-4 minutes. TIP: Watch carefully to avoid burning.
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Empty contents of salad kit into a large bowl; add half the arugula. Drizzle with as much dressing as you like, then toss to combine.
- Fill sandwiches with remaining arugula and drizzle with as much balsamic glaze as you like.
-
Divide sandwiches and salad between plates; serve.
