Magnifico Mozz Melts
with Balsamic Shallot & Bell Pepper Relish, Basil Aioli & Crispy Potatoes
No disrespect to the classic cheddar + white bread combo—but this isn’t your ordinary grilled cheese. Here, bell pepper and balsamic-infused shallot are roasted until tender to bring out their natural sweetness, then finely chopped to make a flavorful relish. It’s sandwiched between slices of sourdough bread with mozzarella cheese and a creamy basil aioli, then toasted up in a hot pan until perfectly golden and melty. On the side, there’s tender roasted potato wedges, plus more of that addictive aioli for dipping, because we just can’t get enough.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
12 ounce
Yukon Gold Potatoes
1 unit
Shallot
1 teaspoon
Garlic Powder
5 teaspoon
Balsamic Vinegar
½ ounce
Basil
4 tablespoon
Mayonnaise
(Contains Eggs)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell pepper lengthwise; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve, peel, and slice shallot. • Toss shallot on a piece of foil with a drizzle of olive oil, half the vinegar (all for 4), salt, and pepper; cinch into a packet.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the garlic powder (you’ll use more later), salt, and pepper. • Place bell pepper and foil packet with shallot on opposite side of same sheet. Drizzle bell pepper with olive oil and season with salt and pepper; rub to coat. Arrange cut sides down. (For 4 servings, toss potatoes on one sheet; place bell peppers and foil packet with shallots on a second sheet.) • Roast on top rack until bell pepper and shallot are browned and tender, 15-20 minutes (you’ll roast potatoes a bit longer). (For 4, roast potatoes on top rack and bell peppers and shallots on middle rack.)
• Once bell pepper and shallot are done, transfer to a cutting board. • Give potatoes a toss. Return to top rack until browned and crispy, 5-10 minutes more. Turn off oven; leave potatoes inside to keep warm until ready to serve.
Meanwhile, pick basil leaves from stems; mince leaves. • In a small bowl, combine mayonnaise, minced basil, and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
• Finely chop bell pepper and balsamic shallot together to form a relish. Season with salt and pepper. • Spread half the sourdough slices with relish; sprinkle with mozzarella. Spread remaining slices with half the basil aioli. Top mozzarella with remaining slices, aioli-sides down.
• Heat a large drizzle of olive oil in a large pan over medium heat. Add melts and cook until bread is golden brown and cheese has melted, 4-6 minutes per side. (For 4 servings, you’ll need to work in batches or use a second pan.) TIP: If necessary, add another drizzle of olive oil after flipping sandwiches. • Halve melts on a diagonal. Divide between plates and serve with potatoes and remaining aioli on the side.