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Trattoria Veggie Paninis

Trattoria Veggie Paninis

with Melty Mozzarella and Creamy Tomato Soup

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Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. Sandwiches (better yet, paninis) could not be more dinner-worthy. Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Roasted bell pepper is piled atop sourdough and served under a blanket of gooey mozz and tangy balsamic caramelized onions. On the side, there’s creamy tomato soup for your dunking delight. Step aside, lunch police!


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit

Yellow Onion

4 ounce

Fresh Mozzarella


5 teaspoon

Balsamic Vinegar

14 ounce

Marinara Cup

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


4 slice

Sourdough Bread

(ContainsSoy, Wheat)

Not included in your delivery

1.5 teaspoon


1 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat44 g
Saturated Fat22 g
Carbohydrate69 g
Sugar16 g
Dietary Fiber4 g
Protein19 g
Cholesterol100 mg
Sodium1720 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Small pot
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Very thinly slice mozzarella.


Toss bell pepper on a baking sheet with olive oil, salt, and pepper. Roast until softened and lightly charred, 18-20 minutes.


Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until softened, 8-10 minutes. Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.


While veggies cook, in a small pot, combine marinara sauce, stock concentrate, ¾ cup water (1½ cups for 4 servings), ½ tsp sugar (1 tsp for 4), and a big pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium low and simmer for 4-5 minutes. Stir in cream cheese until melted. Cover and continue to simmer until ready to serve.


Heat pan used for onion over medium heat. While pan heats, place 3 TBSP butter (5 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-20 seconds. Spread one side of each slice of bread with softened butter. Place buttered sides down on a work surface. Top half the slices with half the mozzarella, all the veggies, and remaining mozzarella. Complete sandwiches with remaining slices of bread, buttered sides up; press firmly.


Place sandwiches in preheated pan; use a spatula to press down. Cook until bread is golden brown and cheese is melted, 3-4 minutes per side. Transfer to a cutting board and slice in half on a diagonal; divide between plates. Season soup generously with salt and pepper; divide between bowls and serve on the side. TIP: Dip panini into soup, if you like!