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Magnifico Mozz Melts

Magnifico Mozz Melts

with Balsamic Shallot & Bell Pepper Relish, Basil Aioli & Crispy Potatoes

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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.

Tags:Veggie
Allergens:EggsWheatSoyMilk

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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsEggs)

4 slice

Sourdough Bread

(ContainsWheat, Soy)

1 cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber7 g
Protein26 g
Cholesterol65 mg
Sodium1120 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
Aluminum Foil
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.)

3

• 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.

4

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.

5

• 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.

6

• 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.