Melty Double Red Pepper Panini
with Roasted Asparagus & Herbed Aioli
- Milk
- Soy
- Wheat
- Eggs
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 aïoli 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 everything comes together in about 30 minutes. Yay for speedy panini!
Ingredients
1 unit
Red Onion
4 ounce
Roasted Red Pepper Spread
12 ounce
Potatoes
1 unit
Zucchini
6 ounce
Asparagus
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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).
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; toss as instructed (you’ll roast in the next step). (Save potatoes for another use.)
• 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.
Toss onion and bell pepper on opposite side of sheet from asparagus; roast 10-12 minutes.
• 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.
• 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.
• 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.
• 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!
