Sandwichs aux bocconcinis, aux tomates et au pesto

Végétarien

Faible en CO2

avec oignons caramélisés, échalotes frites et aïoli au pesto

8 min

Difficulté: 2/3

Italienne

Sortez votre appareil photo car ces sandwichs à la bocconcini sont on ne peut plus instagramables! Et ils ne sont pas que beaux à regarder. Le pesto au basilic et les oignons caramélisés au vinaigre balsamique apportent une incroyable touche de saveur à ce repas. Vous ne savez pas quoi choisir entre la salade et les quartiers de pomme de terre en accompagnement? Prenez les deux!

Allergens

Orge

Noix de Grenoble

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Casserole moyenne

Fouet

Tags

Végétarien

Faible en CO2

Ingrédients

Petit pain ciabatta

2 unit(s)

Bocconcinis

100 g

Oignon jaune

1 unit(s)

Glaçage balsamique

2 tbsp

Tomato

2 unit(s)

Pesto au basilic

0.25 cup

Mélange roquette et épinards

56 g

Mayonnaise

2 tbsp

Pomme de terre Russet

2 unit(s)

Gousses d'ail

1 unit(s)

Échalotes frites

28 g

Sel

0.5 tsp

Beurre non salé

1.5 tbsp

Poivre

0.25 tsp

Huile

2 tbsp

Preparation

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.

Nutrition per serving

1030

kcal

Calories

Fat

Saturated Fat

109

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol