Hi all! Hope everyone is having a fantastic week! Today, I will be sharing a simple yet delicious recipe that I tried from Blue Apron. Mozzarella and Arugula Panini is the perfect go-to recipe to make for lunch or even a simple dinner. It’s filling and healthy, such a win-win. The fact that this can be made in 30 minutes or less is a bonus! Let’s get started!
- 2 Ciabatta Rolls
- 15 oz Can Crushed Tomatoes
- 4 oz Fresh Mozzarella Cheese
- Summer Squash
- Grated Parmesan Cheese
- Black Olives
- Red Wine Vinegar
- Wash and dry the fresh produce. Halve the squash lengthwise, then thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.
- Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste. Halve the rolls. Tear the mozzarella cheese into small pieces.
- In a large bowl, combine the squash, olives, vinegar, and up to half the garlic paste. Drizzle with olive oil and season with salt and pepper.
- Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
- While the squash marinates, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the dried oregano and remaining garlic paste; season with salt and pepper.
- Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat and stir in 1 teaspoon of olive oil. Season with salt and pepper to taste.
- Place the rolls on a clean, dry work surface. Spread half the tomato sauceonto the cut sides of the rolls. Top the roll bottoms with half the arugula, the mozzarella cheese, and all but a pinch of the parmesan cheese; season with salt and pepper. Complete the paninis with the roll tops.
- In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the paninis. Place a heavy pot on top of the paninis and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the rolls are lightly browned and the cheese has melted.
- (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board; immediately season with salt and pepper.
- While the paninis cook, to the bowl of marinated squash, add the remaining arugula. Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining parmesan cheese.
- Cut the cooked paninis in half on an angle. Divide the paninis and salad between 2 dishes. Serve with the tomato sauce on the side. Enjoy!
Suggestions, Substitutions, Tips & Tricks:
- This recipe serves about 2 people.
- You can add grilled chicken or any other meat if you’d like.
Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!
See you next Wednesday!