Magnifico Mozz Melts

Name: Magnifico Mozz Melts with Balsamic Red Pepper Jam, Herb Aioli & Crispy Potatoes
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Onion; 5 tsp Balsamic Vinegar; 1 unit Green Herb Blend; 1 cup Mozzarella Cheese; 4 slice Bread; 4 tbsp Mayonnaise; 1 Bell Pepper; 1 tsp Garlic Powder; 1 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp; 4 tsp Olive Oil, tsp; tsp Salt, tsp

with Balsamic Red Pepper Jam, Herb Aioli & Crispy Potatoes

By Recipe0 System

No disrespect to the classic cheddar + white bread combo, but this isn’t your ordinary grilled cheese. Here, bell pepper and balsamic-infused red onion are cooked until caramelized and jammy to bring out their natural sweetness. The mixture gets sandwiched between slices of sourdough bread with mozzarella cheese and a creamy herb aioli, then toasted up in a hot pan until perfectly golden and melty. On the side, there’s tender roasted potato wedges, plus more of that addictive aioli for dipping—you won’t be able to get enough of it.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
5 tsp Balsamic Vinegar
1 unit Green Herb Blend
1 cup Mozzarella Cheese
4 slice Bread
4 tbsp Mayonnaise
1 Bell Pepper
1 tsp Garlic Powder
1 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp
4 tsp Olive Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Finely dice bell pepper. Halve, peel, and thinly slice half the onion (whole onion for 4).
2

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the garlic powder (you’ll use more later), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.
3

While potatoes roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until browned and softened, 10-12 minutes.

Add vinegar, 2 TBSP water (4 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer to a small bowl. Wipe out pan.
4

Meanwhile, pick parsley leaves from stems; mince leaves. Thinly slice chives.

In a second small bowl, combine mayonnaise, minced parsley, chives, and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
5

Spread half the sourdough slices with balsamic red pepper jam; sprinkle with mozzarella. Spread remaining slices with half the herb aioli (save the rest for serving). Top mozzarella with remaining slices, aioli sides down, to create sandwiches.
6

Heat a large drizzle of olive oil in pan used for jam over medium heat. Add sandwiches and cook until cheese melts and bread is golden brown, 4-6 minutes per side. (For 4 servings, you’ll need to work in batches or use a second pan.) TIP: If necessary, add another drizzle of olive oil after flipping melts.

Halve melts on a diagonal. Divide between plates and serve with potatoes and remaining herb aioli on the side.

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