Double Red Pepper Panini

Name: Double Red Pepper Panini with Golden Potato Wedges and Herbed Aioli
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Onion; 4 oz Roasted Red Pepper Spread; 1 Zucchini; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 4 slice Bread; 2 tbsp Mayonnaise; 1 Bell Pepper; 1 tsp Garlic Powder; 1 tsp Olive Oil, tsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Golden Potato Wedges and Herbed Aioli

By Recipe0 System

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 garlicky aïoli are tucked in too, melded together with mozzarella between golden slices of sourdough. Roasted potato wedges are served on the side with extra aioli, and everything comes together in about 30 minutes. Yay for speedy panini!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
4 oz Roasted Red Pepper Spread
1 Zucchini
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
4 slice Bread
2 tbsp Mayonnaise
1 Bell Pepper
1 tsp Garlic Powder
1 tsp Olive Oil, tsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees (top and middle positions for 4 servings). Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on one half of a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4, spread potatoes out across entire sheet.)

Roast on top rack until lightly browned and tender, 10 minutes (you’ll add more to the sheet then).
2

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 potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss onion and bell pepper on empty side. (For 4 servings, leave potatoes roasting; add veggies to a second sheet and roast on middle rack.)

Return to top rack until potatoes are browned and veggies are tender, 10-15 minutes more.
3

Toss zucchini in same bowl 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.
4

Meanwhile, in a small bowl, combine mayonnaise, half the garlic powder, remaining Italian Seasoning, and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper to taste.
5

Spread half the sourdough slices with a thin layer of aioli. Spread remaining sourdough slices with red pepper spread.

Fill with even layers of mozzarella, roasted veggies, and zucchini (we used 4-6 zucchini slices; you may have some left over). Close sandwiches.
6

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