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Summer vegetable panini with mozzarella and arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer vegetable panini with mozzarella and arugula pesto

Vegetarian, Soy-Free

2 Servings, 510 Calories/Serving

20 – 30 Minutes

Not your grandmother’s grilled cheese, these vegetarian sandwiches ooze with melted mozzarella, mushrooms, basil, and sun-dried tomatoes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 or 2 summer squash
  • ¼ pound fresh mozzarella
  • Fresh basil
  • 2 ounces white button mushrooms
  • 2 lavash flatbreads
  • ¼ pound baby arugula
  • 3 tablespoons roasted pumpkin seeds
  • Sun Basket arugula pesto (arugula - walnuts - Parmesan - olive oil - salt)
  • ½ ounce sun-dried tomatoes

Chef's Tip

If you have a panini press, pull it out for this recipe. Or brush the flatbreads lightly with oil and cook the sandwiches on an outdoor grill.

Nutrition per serving

Protein: 17g (34% DV), Fiber: 4g (16% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 20mg (7% DV), Sodium: 300mg (13% DV), Carbohydrates: 44g (15% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, Wheat

Instructions

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

Wash produce before use

1

Soak the sun-dried tomatoes

In a small bowl, cover the sun-dried tomatoes with very hot tap water. Let stand while you cook the squash.

2

Prep and cook the squash

  • Trim the ends from the summer squash; cut the squash on the diagonal into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a medium bowl. Wipe out the pan.
While the squash cooks, prepare the remaining panini ingredients.

3

Prep the remaining panini ingredients

  • Cut the mozzarella into ¼-inch-thick slices.
  • Strip the basil leaves from the stems.
  • Drain the sun-dried tomatoes and pat dry; thinly slice the tomatoes.
  • Thinly slice the mushrooms.

4

Assemble and cook the panini

Place the flatbreads side by side. Top half of each flatbread with mozzarella, sun-dried tomatoes, basil leaves, mushrooms, and arugula, dividing evenly, then fold the flatbread in half.
Warm the pan used for the squash over medium heat. Brush the outside of the panini lightly with oil, add to the hot pan, and cook over medium heat until the flatbread is toasted and the mozzarella has melted, 2 to 3 minutes per side.
While the panini cook, finish the squash.

5

Dress the squash

To the bowl with the squash, add the pumpkin seeds and arugula pesto and toss to coat; season to taste with salt and pepper.

6

Serve

Transfer the panini to individual plates and serve the squash alongside.

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