Mozzarella Paninis

Updated at: Thu, 17 Aug 2023 02:49:00 GMT

Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes in half lengthwise, then cut into 1/4-inch slices. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp garlic salt, 1 1/2 tsp Italian Seasoning (dbl both for 4 ppl) and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)

Step 2

Meanwhile, pat mozzarella dry with paper towels. Cut into 1/4-inch slices, then season all over with 1/8 tsp garlic salt (dbl for 4 ppl) and pepper. Halve buns. Roughly chop arugula and spinach mix. Drain roasted red peppers. Pat dry with paper towels, then roughly chop.

Step 3

Meanwhile, heat a small pot over medium heat. When hot, add half the pesto, tomato sauce base, 1 1/2 tsp Italian Seasoning, 2 tbsp water, 1/4 tsp garlic salt and 1/4 tsp sugar (dbl all for 4 ppl). Cook, stirring often, until sauce is warmed through, 1-2 min. (TIP: You can do this step in the microwave! Mix ingredients together in a small bowl, then microwave, until warmed through, 1-2 min.)Set aside.

Step 4

Arrange buns on another unlined baking sheet, cut-side up. Stack arugula and spinach mix, roasted red peppers and mozzarella on bottom buns.

Step 5

Once potatoes have been flipped, toast paninis in the middle of the oven until mozzarella melts and buns are golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When buns are toasted, spread remaining pesto over top buns. Close bottom buns with top buns.

Step 6

Cut paninis in half. Divide paninis and potatoes between plates. Serve pesto-tomato sauce on the side for dipping.

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