with Caramelized Onions, Crispy Shallots and Pesto Aioli
Get your camera out because these bocconcini melts are Insta-ready with their unreal cheese pull! They don't just look good, either — basil pesto and balsamic caramelized onions also pack huge flavour into these handhelds. Can't decide between salad or potato wedges on the side? No worries, because we're giving you both!
Allergens
Utensils
Tags
Ciabatta Roll
2 unit(s)
Bocconcini Cheese
100 g
Yellow Onion
1 unit(s)
Balsamic Glaze
2 tbsp
Tomato
2 unit(s)
Basil Pesto
0.25 cup
Arugula and Spinach Mix
56 g
Mayonnaise
2 tbsp
Russet Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Crispy Shallots
28 g
Salt
0.5 tsp
Unsalted Butter
1.5 tbsp
Pepper
0.25 tsp
Oil
2 tbsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a medium pot over medium heat.
- While the pot heats, peel, then cut onion into 1/4-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot until melted. (NOTE: Save softened butter for step 4.)
- Add onions. Cook, stirring occasionally, until softened, 6-8 min.
- Add half the balsamic glaze and 1 tbsp (2 tbsp) water, then season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-5 min.
- Remove the pot from the heat.
- Meanwhile, peel, then mince or grate garlic.
- Halve rolls.
- Tear bocconcini into bite size pieces.
- Cut 2 slices (4 slices) from the thickest part of tomato. Transfer tomato slices to a paper towel-lined plate. Season both sides with salt, then set aside.
- Cut remaining tomato into 1/2-inch pieces.
- Add pesto and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Set aside.
- Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- When potato wedges are almost done, arrange rolls on another unlined baking sheet, cut-side up.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then season with pepper.
- Toast rolls in the top of the oven until lightly golden, 4-5 min. (TIP: Keep an eye on rolls so they don't burn!)
- Transfer top rolls to a plate, leaving bottom rolls on the baking sheet.
- When potato wedges are done, remove the baking sheet from the oven, then switch the oven to high broil.
- Pat tomato slices dry with paper towels.
- Spread half the garlicky pesto on bottom rolls, then top with tomato slices. Season with salt and pepper. Top with bocconcini.
- Return assembled bottom rolls to the middle of the oven until bocconcini melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
- Meanwhile, add mayo to the bowl with remaining garlicky pesto, then stir to combine.
- Add arugula and spinach mix and chopped tomatoes to the bowl with vinaigrette, then toss to coat.
- Carefully stack caramelized onions, some crispy shallots and some dressed greens on melted bocconcini. Close melts with top rolls.
- Divide melts, potato wedges and remaining salad between plates.
- Sprinkle remaining crispy shallots over salad.
- Serve pesto aioli alongside for dipping.
1030
kcal
Calories
56
g
Fat
19
g
Saturated Fat
109
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
26
g
Protein
65
mg
Cholesterol
1420
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
900
mg
Calcium
6.5
mg
Iron
with Caramelized Onions, Crispy Shallots and Pesto Aioli
with Caramelized Onions, Crispy Shallots and Pesto Aioli
with Caramelized Onions, Crispy Shallots and Pesto Aioli
with Caramelized Onions, Crispy Shallots and Pesto Aioli
with Caramelized Onions and Crispy Shallots
with Caramelized Onions, Crispy Shallots and Pesto Aioli
