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Mozzarella & Arugula Paninis Fill 1 Created with Sketch.

with Marinated Summer Squash & Olive Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re making delicious paninis with the help of a heavy pot or pan to press them. After just a few minutes on the stovetop, layers of fresh mozzarella, peppery arugula, and garlicky tomato sauce meld together, resulting in the sandwiches’ harmonious filling. On the side, we’re welcoming tender squash season in style—marinating thin-sliced squash (yours may be grey or green zucchini, or yellow summer squash) with garlic, olives, and red wine vinegar, then tossing it with more arugula to make a refreshing salad.

fresh
ingredients
tried-and-true
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time-saving
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step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


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 (or use a zester). Halve the rolls. Tear the mozzarella cheese into small pieces.

Marinate the squash:
2 Marinate the squash:

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.

Make the tomato sauce:

3 Make the tomato sauce:


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.

Assemble the paninis:
4 Assemble the paninis:

Place the rolls on a clean, dry work surface. Spread half the tomato sauce onto 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.

Cook the paninis:

5 Cook the paninis:


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.

Finish the salad & plate your dish:
6 Finish the salad & plate your dish:

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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:


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 (or use a zester). Halve the rolls. Tear the mozzarella cheese into small pieces.

2 Marinate the squash:

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.

Marinate the squash:
Make the tomato sauce:

3 Make the tomato sauce:


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.

4 Assemble the paninis:

Place the rolls on a clean, dry work surface. Spread half the tomato sauce onto 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.

Assemble the paninis:
Cook the paninis:

5 Cook the paninis:


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.

6 Finish the salad & plate your dish:

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!

Finish the salad & plate your dish: