Magnifico Mozz Melts
with Balsamic Onion & Bell Pepper Relish, Herb 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 red onion 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 herb 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—you won’t be able to get enough of it.
The quantities provided above are averages only.
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
Red Onion
1 teaspoon
Garlic Powder
5 teaspoon
Balsamic Vinegar
1 unit
Green Herb Blend
4 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
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, peel, and thinly slice half the onion (whole onion for 4). Cut potatoes into ½-inch-thick wedges. Halve bell pepper lengthwise; remove stem and seeds. • Toss sliced onion 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 onion foil packet on empty side. 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 onion foil packet on a second sheet.) • Roast on top rack until bell pepper and onion 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 onion on middle rack.)
• Once bell pepper and onion 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 parsley leaves from stems; mince leaves. Thinly slice chives. • In a small bowl, combine mayonnaise, minced parsley, chives, and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
• Finely chop bell pepper and balsamic onion 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 herb aioli. Top mozzarella with remaining slices, aioli sides down.
• Heat a large drizzle of olive oil in a large pan over medium heat. Add sandwiches 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 melts. • Halve melts on a diagonal. Divide between plates and serve with potatoes and remaining herb aioli on the side.
