Organic Chicken Caprese Panini
plus Balsamic Greens, Potato Wedges & Smoked Gouda Fondue
- Milk
- Soy
- Wheat
Slices of sourdough are loaded with melty mozzarella and Monterey Jack, slices of fresh tomato, and a basil crème fraîche sauce, then pan-fried until toasty and golden. On the side? Balsamic-dressed mixed greens, crispy roasted potato wedges, and a decadent smoked gouda fondue for dipping. This supremely comforting meal proves that there’s no such thing as too much cheese!
Ingredients
12 ounce
Potatoes
2 tablespoon
Crème Fraîche
(Contains: Milk)
½ cup
Smoked Gouda Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
5 teaspoon
Balsamic Glaze
2 ounce
Mixed Greens
12 ounce
Organic Chicken Cutlets
1 ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Thinly slice tomato into rounds.
In a small bowl, combine basil paste and crème fraîche.
Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
While potatoes roast, arrange sourdough slices on a clean work surface. Spread with creamy basil sauce. Layer with tomato, mozzarella, and Monterey Jack; season with pepper. Close sandwiches.
Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter for each batch.) Add sandwiches; push around in pan until butter has absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes.
Add another 1 TBSP butter to pan, then flip sandwiches; push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes more. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
While sandwiches toast, heat cheese roux concentrate in a small pot over medium heat, whisking lightly, until beginning to clump, 30-60 seconds.
Reduce heat to medium low and add ¼ cup water (⅓ cup for 4 servings), whisking constantly, until clumps are gone and fondue has thickened.
Remove from heat; add smoked gouda one small handful at a time, whisking constantly between additions, until melted.
In a large bowl, toss mixed greens with a drizzle of olive oil, salt, and pepper. Add balsamic glaze to taste.
Halve panini.
Divide panini, potato wedges, and salad between plates. Serve with fondue on the side for dipping potatoes. TIP: Enjoy fondue while it’s still hot for the best texture! If fondue is cold, add 1 tsp water (2 tsp for 4 servings) and rewarm over medium heat, whisking constantly.
