Melty Red Pepper & Chicken Panini
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Melty Red Pepper & Chicken Panini

Melty Red Pepper & Chicken Panini

with Sweet Potato Wedges & Pesto Mayo

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 herbaceous pesto mayo are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted sweet potato wedges are served on the side with extra pesto mayo, 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

2 unit

Sweet Potatoes

1 tablespoon

Italian Seasoning

1 unit


1 unit

Red Onion

1 unit

Bell Pepper

2 tablespoon


(Contains Eggs)

4 tablespoon


(Contains Milk)

4 slice

Sourdough Bread

(Contains Soy, Wheat)

4 ounce

Roasted Red Pepper Spread

½ cup

Mozzarella Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

Not included in your delivery



6 teaspoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories1120 kcal
Fat59 g
Saturated Fat13 g
Carbohydrate111 g
Sugar18 g
Dietary Fiber11 g
Protein52 g
Cholesterol155 mg
Sodium1590 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
Paper Towel
Small Bowl


Roast Sweet Potatoes

• Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper. (For 4, spread sweet potatoes out across entire sheet.) • Roast on top rack until lightly browned and tender, 15 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 sweet potatoes have roasted 15 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave sweet potatoes roasting; add veggies to a second sheet and roast on middle rack.) • Return to top rack until sweet 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.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Pesto Mayo

• Meanwhile, in a small bowl, combine mayonnaise and pesto; season with salt and pepper to taste.

Assemble Sandwiches

• Spread half the sourdough slices with a thin layer of pesto mayo. Spread remaining sourdough slices with red pepper spread. • Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices for each sandwich; you may have some left over). Close sandwiches.

Fill sandwiches with chicken.

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 sweet potato wedges and remaining pesto mayo on the side for dipping. TIP: Serve any remaining zucchini slices on the side!

Chicken is fully cooked when internal temperature reaches 165°.