Meal Kit

Roasted Vegetable Panini

with romaine-arugula salad in balsamic-Dijon dressing

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pine Nuts), Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

This panini is packed with roasted vegetables and cheese before being pressed to golden perfection between two pans. No panini press? No problem! You can hack it by weighing down your panini with a second pan. A balsamic-dressed side salad completes the meal with style.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 2 Portobello Mushroom
  • 1 Zucchini
  • Info
    4 Sourdough Bread Slices
  • Info
    1½ oz. Swiss Cheese Slices
  • 1 oz. Baby Arugula
  • Info
    2 Tbsp. Basil Pesto
  • ¾ oz. Dijon Mustard
  • ½ fl. oz. Balsamic Vinegar
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans

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
  1. 1

    Prepare the Ingredients

    Peel and halve red onion. Slice halves into thin strips like sticks (julienne). Stem, seed, and slice red bell pepper into thin 1/4" strips. Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 1/4" strips. Hold romaine head at root end and chop coarsely.

  2. 2

    Roast the Vegetables

    Place red bell pepper, zucchini, portobello and half the red onions on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with 1/2 tsp. salt and a pinch of pepper. Roast 12-15 minutes, or until slightly caramelized. Remove from oven and let cool slightly.

  3. 3

    Make the Dressing

    While vegetables are roasting, combine balsamic, Dijon, and 2 tsp. olive oil in a small bowl. Mix together and season with a pinch of salt and pepper. Set aside.

  4. 4

    Assemble the Panini

    Evenly spread pesto on two slices of sourdough. Place one slice of cheese on top of pesto. Portion roasted veggies onto two slices of bread and top with other bread slice.

  5. 5

    Press the Panini

    Heat 1/2 tsp. olive oil in a medium pan over medium heat. Place sandwich in hot pan. Using an additional small or medium pan, press down on sandwich and cook 3 minutes, or until browned. Lift sandwich with spatula, add additional 1/2 tsp. olive oil to pan, and flip sandwich onto second side. Cook for an additional 3 minutes, or until browned. Repeat process with second sandwich.

  6. 6

    Plate the Dish

    Toss romaine, arugula, and remaining red onion together. Divide between two plates. Slice sandwiches in half and nestle against salad. Drizzle dressing over salad and enjoy!

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