Magnifico Mozz Melts
with Balsamic Red Pepper Jam, Herb Aioli & Crispy Potatoes
- Milk
- Soy
- Wheat
- Eggs
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 cooked until caramelized and jammy to bring out their natural sweetness. The mixture gets 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.
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
5 teaspoon
Balsamic Vinegar
1 unit
Green Herb Blend
1 cup
Mozzarella Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Finely dice bell pepper. Halve, peel, and thinly slice half the onion (whole onion for 4).
• 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. • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until browned and softened, 10-12 minutes. • Add vinegar, 2 TBSP water (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Meanwhile, pick parsley leaves from stems; mince leaves. Thinly slice chives. • In a second small bowl, combine mayonnaise, minced parsley, chives, and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
• Spread half the sourdough slices with balsamic red pepper jam; sprinkle with mozzarella. Spread remaining slices with half the herb aioli (save the rest for serving). Top mozzarella with remaining slices, aioli sides down, to create sandwiches.
• Heat a large drizzle of olive oil in pan used for jam over medium heat. Add sandwiches and cook until cheese melts and bread is golden brown, 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique blend of flavors, especially the balsamic red pepper jam and herb aioli combo 🍲.
- Ease of prep: Some found it surprisingly easy to make, while others felt it was labor-intensive for a sandwich.
- Suggestions: Consider adding protein like bacon or chicken; use sliced mozzarella instead of shredded for easier assembly.
- Portions: Several mentioned the bread slices were inconsistent sizes, with some too small to make proper sandwiches.
- Sides: Many suggested pairing with a salad or veggie instead of potatoes for a lighter meal.
Reviews from our home cooks
This combination works really, really well. When I read the recipe I was a bit skeptical, but this was so good. I used a red bell pepper and used all of the jam and the herb aioli. I had some larger slices of sourdough I needed to use and they held everything perfectly. Definitely a keeper.
Unique and delicious! I wondered about the addition of the balsamic onion and bell pepper relish - but it was WONDERFUL! I tasted the onion mix, which was bitter. But after adding the bell pepper it was amazing! We ate what was left all by itself, like a side dish. It did take a while to put it all together, but it wasn't rushed and the results were worth the wait!
Red pepper jam added a lot of flavor to the sandwiches. Aioli was great on the fries as well as in the sandwiches. Wasn't sure if it would be a filling enough dinner, but it was.
The red pepper jam is everything!! I was eating straight out of the pan. I love this recipe so much, and I will never be able to eat a plain grilled cheese ever again.
This meal was super good. The fries have a really nice flavor to them. The Mozz Melt was very easy to make. I think the bread for the Mozz Melts were a bit too small. It would be better to use butter to cook the Mozz Melts instead of oil.
Not your typical grill cheese. Loved the sauteed onion and pepper in the balsamic sauce. Definitely tasted like a gourmet sandwich.
I've never had anything like this before. It's such a unique dish and the flavor is a nice balance of savory and sweet and thanks to the red pepper/jam combo.
The kids really like it, and that pepper jam was really good. I think it could have been better with Havarti or Swiss with the mozzarella. Also the addition of a protein as an option - like thin sliced flank steak or chicken and spices. Also maybe a side of salad instead of potatoes - that could be really good especially in the summer. I would make this again.
My peppers and onion balsamic reduction definitely did not make a jam. Slight caramelization, maybe, but not a jam. In fact, I thought that ingredient was missing! The aioli also wasn't very flavorful...needed much more than garlic, salt and pepper.
So yummy!!! The peppers and onions mix so well with the mozzarella cheese! And the potato wedges were so crisp and flavorful!!
