Tomato Jam and Fresh Mozzarella Panini

with romaine side salad and white balsamic vinaigrette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy, Tree Nuts

Calories Conscious
Vegetarian
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.

In Your Box (serves 2)

  • Info
    4 oz. Whole Fresh Mozzarella
  • 1 Jalapeño Pepper
  • 3 oz. Artichoke Hearts
  • 2 Basil Sprigs
  • 1 Shallot
  • 1 Romaine Heart
  • 14½ oz. Diced Tomatoes, Canned
  • 3 tsp. Sugar
  • 1 fl. oz. White Balsamic Vinegar
  • Info
    4 Sourdough Bread Slices
  • Info
    ½ oz. Slivered Almonds
  • Nutrition (per serving)

  • Calories
    642
  • Carbohydrates
    92g
  • Fat
    18g
  • Protein
    27g
  • Sodium
    930mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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

  • Step 2 - Make the Tomato Jam
    2

    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.

  • Step 3 - Make the Vinaigrette
    3

    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.

  • Step 4 - Assemble the Panini
    4

    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.

  • Step 5 - Make the Panini
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.