In order to bring you the best organic produce, some ingredients may differ from those depicted.
Broccoli and fresh mozzarella panini with honey-glazed carrots
Soy-Free, Vegetarian, Protein Plus
2 Servings, 790 Calories/Serving
Don’t you just love how the warm marinara and crisp baby broccoli melt the fresh mozzarella in this toasted panini?
In your bag
- 3 organic carrots
- Sunbasket honey-Dijon blend (honey - Dijon mustard)
- 10 ounces organic baby broccoli
- 1 or 2 cloves organic peeled fresh garlic
- 1 teaspoon red chile flakes (optional)
- 2 ciabatta rolls
- ¼ pound fresh mozzarella
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
Calories 790, Total Fat 30g (38% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 1320mg (57% DV), Total Carb. 101g (37% DV), Fiber 11g (39% DV), Total Sugars 19g (Incl. 9g Added Sugars, 18% DV), Protein 28g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the carrots
- Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into 1-inch lengths.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Add the carrots, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Stir in the honey-Dijon blend and ¼ cup [⅓ cup] white wine (from your pantry) or water. Bring to a boil, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the carrots are tender and lightly browned and the liquid has thickened slightly to a glaze, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. While the carrots are cooking, prepare the baby broccoli.
Prep and cook the baby broccoli
- Trim the root ends from the baby broccoli; cut the broccoli into 1-inch pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- If broiling the panini, position a rack in the upper third of the oven and heat the broiler.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until bright green and crisp-tender, 3 to 5 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Transfer to a plate. Season to taste with salt and pepper. Wipe out the pan. While the broccoli is cooking, prepare the ciabatta and mozzarella.
Toast the ciabatta; warm the marinara
- Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
- Cut the mozzarella into ¼-inch-thick slices.
In the same pan used for the broccoli, place the ciabatta, cut sides down, and cook over medium-high heat until lightly browned, 3 to 4 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate.
In the same pan over medium-low heat, add the marinara and cook, stirring occasionally, until heated through, 1 to 3 minutes. Remove from the heat.
Assemble the panini and broil (optional)
Place the ciabatta roll bottoms, cut sides up, on a work surface or, if broiling, on a sheet pan. Top with the broccoli, marinara, and mozzarella. If desired, broil until the mozzarella is melted, 1 to 2 minutes, then remove from the oven. Close the panini with the ciabatta roll tops.
Transfer the panini to individual plates and serve the carrots on the side.
- Scrub the carrots.
- Time the carrots.
- Press the garlic (if you have a press).
- Drizzle the ciabatta with oil and season.
- Help assemble the panini.