Melty Double Red Pepper Panini
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Melty Double Red Pepper Panini

Melty Double Red Pepper Panini

with Golden Potato Wedges & Herbed Aioli

When you’re pressed for time, there’s really nothing better than panini sandwiches. This version features double deliciousness with roasted bell pepper and a creamy roasted red pepper spread—but that’s not all! Sautéed zucchini and garlicky aioli are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted potato wedges are served on the side with extra aioli, and it all comes together in about 30 minutes. Yay for speedy panini!


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

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce


1 tablespoon

Italian Seasoning

1 unit


1 unit

Red Onion

1 unit

Bell Pepper

2 tablespoon


(Contains Eggs)

1 teaspoon

Garlic Powder

4 slice

Sourdough Bread

(Contains Soy, Wheat)

4 ounce

Roasted Red Pepper Spread

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



5 teaspoon

Cooking Oil

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories810 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber8 g
Protein20 g
Cholesterol35 mg
Sodium1160 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.


Baking Sheet
Medium Bowl
Large Pan
Small Bowl


Roast Potatoes

• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).

Prep & Roast Veggies

• Peel and slice onion into ½-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Trim and slice zucchini crosswise into ¼-inch-thick rounds. • In a medium bowl, toss onion and bell pepper with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.

Cook Zucchini

• Toss zucchini in bowl used for veggies with a drizzle of oil, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and slightly tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

Make Aioli

• Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder (we sent more—use the rest as you like), remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.

Assemble Sandwiches

• Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, bell pepper, onion, and zucchini (we used 4-6 zucchini slices; you may have some left over). Close sandwiches.

Finish & Serve

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, work in batches or use a second pan, adding more oil as necessary.) TIP: Lower heat if sandwiches begin to brown too quickly! • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining aioli on the side for dipping. TIP: Serve any remaining zucchini slices on the side!