Pesto and Tomato Bocconcini Melts

Veggie

with Caramelized Onions and Crispy Shallots

8 min

Difficulty: 2/3

Italian

These bocconcini melts are filled with basil pesto and balsamic caramelized onions. Can't decide between salad or potato wedges on the side? No worries — we're giving you both! Ingredients: Russet potato • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic.

Allergens

Barley

Walnuts

Oats

Rye

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Large Bowl

Small Bowl

Medium Pot

Whisk

Tags

30-min-or-less

Veggie

Climate-conscious

Ingredients

Ciabatta Roll

2 unit

Bocconcini Cheese

100 g

Yellow Onion

1 unit

Balsamic Glaze

2 tbsp

Tomato

2 unit

Basil Pesto

0.25 cup

Arugula and Spinach Mix

56 g

Mayonnaise

2 tbsp

Russet Potato

2 unit

Garlic, cloves

1 unit

Crispy Shallots

28 g

Salt

0.5 tsp

Butter

1.5 tbsp

Pepper

0.25 tsp

Oil

2 tbsp

Preparation

Before starting, preheat the oven to 450˚F.
Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch wedges.
To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, heat a medium pot over medium.
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 for 6-8 min, stirring occasionally, until softened.
Add half the balsamic glaze and 1 tbsp (2 tbsp) water, then season with salt. Cook for 4-5 min, stirring occasionally, until onions are dark golden.
Remove the pot from the heat.

Meanwhile, peel, then mince or grate garlic.
Halve rolls.
Tear bocconcini into bite-sized pieces.
Cut 2 (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.
To a small bowl, add pesto and 1/2 tsp (1 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!) Season with salt and pepper, then stir to combine. Set aside.
To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. 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 for 4-5 min, until lightly golden. (TIP: Keep an eye on them 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 for 3-4 min, until bocconcini melts. (TIP: Keep an eye on them so they don't burn.)

Meanwhile, to the bowl with remaining garlicky pesto, add mayo, then stir to combine.
To the bowl with vinaigrette, add arugula and spinach mix and chopped tomatoes, then toss to coat.
Carefully stack caramelized onions, some crispy shallots and some dressed greens on melted bocconcini. Close with top rolls.
Divide melts, potato wedges and remaining salad between plates.
Sprinkle remaining crispy shallots over salad.
Serve pesto mayo alongside for dipping.

Nutrition per serving

1020

kcal

Calories

Fat

Saturated Fat

113

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol