italian mozzarella panini
The original Hello Fresh recipe has a tomato soup on the side, but the star of the show is undeniably the mozzarella panini. My preferred pairing for the panini is have it as a breakfast item with a fruit or veggie bowl on the side, and round it off with a nice mocha or matcha latte.
ingredients
2 unit Artisan Bun
125 g Fresh Mozzarella
½ tbsp Italian Seasoning
28g Arugula and Spinach Mix
⅛ cup Basil Pesto
1 can Roasted Red Peppers
¼ tsp Salt and Pepper
steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat mozzarella dry with paper towel. Cut the mozzarella into 1/4-inch slices, then season all over with salt, pepper. and half the Italian seasoning. Halve the buns. Roughly chop the arugula-spinach mix. Drain roasted red peppers, then pat dry with paper towels and roughly chop.
Arrange the buns cut-side up on a baking sheet. Top the bottom buns with half the arugula and spinach mix, roasted red peppers and sliced mozzarella.
Toast in top of oven, until golden-brown and cheese is melted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When the buns are toasted, spread half the basil pesto on the top buns. Place top bun on the melted cheese.
Cut the Italian mozzarella paninis in half & serve.
