Meal Kit
Tomato Jam and Fresh Mozzarella Panini
with romaine side salad and white balsamic vinaigrette
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
Level up your sandwich game with this panini made with artichoke hearts, delicate fresh mozzarella, and a tomato jam infused with jalapeño. If "melty" was a real word, we would definitely use it to describe the way the mozzarella oozes throughout this Italian-style pressed sandwich. Married together with the tender artichoke hearts and a sweet & spicy tomato jam, this is what grilled cheese would look like after coming back from a semester of studying abroad.
In Your Box (serves 2)
- 14½ oz. Diced Tomatoes, Canned
- 1 Romaine Heart
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4 oz. Whole Fresh Mozzarella
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4 Sourdough Bread Slices
- 3 oz. Artichoke Hearts
- 1 Shallot
- 1 Jalapeno Pepper
- 1 fl. oz. White Balsamic Vinegar
- 3 tsp. Sugar
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½ oz. Slivered Almonds
- 2 Basil Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPenWmqk
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Calories640
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Carbohydrates78g
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Net Carbs75g
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Fat22g
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Protein24g
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Sodium890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Slice mozzarella into 1/4” slices and halve slices. Stem jalapeño, halve, seed, and mince. Rinse and drain artichoke hearts. Chop artichoke hearts. Stem basil. Peel and halve shallot. Slice into thin strips. Hold romaine head at root end and chop coarsely
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2 Make the Tomato Jam
In a small pot, add jalapeño (to taste), diced tomato, and 2/3 the sugar (reserve remaining for vinaigrette). Place over medium heat and bring to a simmer. Lower heat and continue simmering until most liquid has evaporated and mixture has a jam-like consistency, 12-15 minutes. It's key for the jam to be as thick as possible. Season to taste with salt and pepper. While tomato jam simmers, make vinaigrette.
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3 Make the Vinaigrette
In a large mixing bowl, combine balsamic vinegar, remaining sugar, 2 tsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly. Set aside.
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4 Assemble the Panini
On two sourdough slices, add mozzarella and evenly spread on tomato jam. Add artichoke hearts, basil, and a pinch of salt and pepper. Top with remaining bread slices.
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5 Make the Panini
Heat 1/2 tsp. olive oil in a medium non-stick pan over medium heat. Working in batches, place assembled panini into hot pan and, using an additional small or medium pan, press down on panini. Cook until browned, 3 minutes. Using a spatula, lift panini, drizzle 1/2 tsp. olive oil into pan, and flip over panini. Cook until browned, 3 minutes. Repeat process with second panini.
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6 Plate the Dish
Add romaine and shallots to bowl containing vinaigrette and toss together. Place salad on plate and garnish with slivered almonds. Halve panini on an angle and add to plate alongside salad.
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