with romaine side salad and white balsamic vinaigrette
Prep & Cook Time:30-40 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Level up your sandwich game with this panini made with artichoke hearts, delicate fresh mozzarella, and a tomato jam infused with jalapeño. If "melty" was a real word, we would definitely use it to describe the way the mozzarella oozes throughout this Italian-style pressed sandwich. Married together with the tender artichoke hearts and a sweet & spicy tomato jam, this is what grilled cheese would look like after coming back from a semester of studying abroad.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Slice mozzarella into ¼” slices and halve slices. Stem jalapeño, halve, seed, and mince. Rinse and drain artichoke hearts. Chop artichoke hearts. Stem basil. Peel and halve shallot. Slice into thin strips. Hold romaine head at root end and chop coarsely
Make the Tomato Jam
In a small pot, add jalapeño (to taste), diced tomato, and ⅔ the sugar (reserve remaining for vinaigrette). Place over medium heat and bring to a simmer. Lower heat and continue simmering until most liquid has evaporated and mixture has a jam-like consistency, 12-15 minutes. It's key for the jam to be as thick as possible. Season to taste with salt and pepper. While tomato jam simmers, make vinaigrette.
Make the Vinaigrette
In a large mixing bowl, combine balsamic vinegar, remaining sugar, 2 tsp. olive oil, and a pinch of salt and pepper. Mix together thoroughly. Set aside.
Assemble the Panini
On two sourdough slices, add mozzarella and evenly spread on tomato jam. Add artichoke hearts, basil, and a pinch of salt and pepper. Top with remaining bread slices.
Make the Panini
Heat ½ tsp. olive oil in a medium non-stick pan over medium heat. Working in batches, place assembled panini into hot pan and, using an additional small or medium pan, press down on panini. Cook until browned, 3 minutes. Using a spatula, lift panini, drizzle ½ tsp. olive oil into pan, and flip over panini. Cook until browned, 3 minutes. Repeat process with second panini.
Plate the Dish
Add romaine and shallots to bowl containing vinaigrette and toss together. Place salad on plate and garnish with slivered almonds. Halve panini on an angle and add to plate alongside salad.
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