Magnifico Mozz Melts
with Balsamic Shallot & Bell Pepper Relish, Basil Aioli & Crispy Potatoes
- Eggs
- Soy
- Wheat
- Milk
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.
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
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many raved about this elevated grilled cheese, calling it "amazing" and "possibly my all-time favorite." 🧀
- Ease of prep: Some found it a perfect option for lunch or when cooking for vegetarians.
- Suggestions: Try using a block of mozzarella instead of shredded cheese for an even better melt.
- Portions: A few mentioned receiving small bread slices; consider using larger sourdough pieces if needed.
