Vegan Southwest Cheesy Jalapeño Panini
with Plant-Based “Cheddar,” Potato Wedges & Lemony Aioli
- Soy
- Wheat
Now everyone can indulge in a cheesy toasted panini thanks to our savory, melty, plant-based shredded “cheddar.” Load it onto sourdough slices along with fresh jalapeño slices and zingy scallion, then griddle it to golden-brown perfection and serve with a side of roasted potato wedges and lemony garlic aioli for dipping!
Ingredients
12 ounce
Potatoes
½ unit
Lemon
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Jalapeño
4 tablespoon
Vegan Mayonnaise
2 unit
Scallions
1 teaspoon
Garlic Powder
¾ cup
Plant-Based Cheddar Shreds
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you'll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, quarter lemon. Trim and thinly slice scallions. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons.
In a small bowl, whisk together half the mayonnaise (you'll use the rest in the next step), remaining garlic powder, 1 tsp water, and juice from one lemon wedge (2 tsp water and juice from two wedges for 4 servings).
Spread half the sourdough slices with remaining mayonnaise. Evenly top with plant-based “cheddar” shreds, scallions, and as much jalapeño as you like.
Top with remaining sourdough slices to form sandwiches.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occassionally, until bread is toasted and "cheese" melts, 4-6 minutes per side. (For 4 servings, you may need to work in batches or use a second pan, adding more oil as necessary.) TIP: Lower the heat if bread begins to brown too quickly.
Halve paninis on a diagonal and divide between plates. Serve with potato wedges and lemon aioli on the side for dipping.
