Summer vegetable panini with mozzarella and arugula pesto
20 – 30 Minutes
Not your grandmother’s grilled cheese, these vegetarian sandwiches ooze with melted mozzarella, mushrooms, basil, and sun-dried tomatoes.
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
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.
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