Broccoli and fresh mozzarella panini with honey-glazed carrots

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

Top Rated

Broccoli and fresh mozzarella panini with honey-glazed carrots

Soy-Free, Vegetarian, Protein Plus

2 Servings, 800 Calories/Serving

25–40 Minutes

You don’t need a grill for these warm, toasty panini. Just top toasted ciabatta with baby broccoli, warm marinara, and fresh mozzarella, and mangia bene!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic carrots
  • Sunbasket honey-Dijon blend (honey - Dijon mustard)
  • 1 bunch organic baby broccoli (about ½ pound)
  • 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)

Nutrition per serving

Calories 800, Total Fat 31g (40% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 1350mg (59% DV), Total Carb. 102g (37% DV), Fiber 10g (36% DV), Total Sugars 20g (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, Sesame.


2-serving instructions (4-serving modifications in red)

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 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 tops. 


Transfer the panini to individual plates and serve the carrots on the side. 

Kids Can!
  • 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.