Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers

Mozzarella & Fontina Paninis

with Capers & Roasted Red Peppers

Group Created with Sketch. 25 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
  • View All
    Nutrition Label
    Download

The classic panini is elevated by a zesty mix of roasted red peppers and briny capers—all pressed together between layers of creamy mozzarella and fontina cheeses.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers
Title
  • 2 Sandwich Rolls
  • 2 oz Fontina Cheese
  • 1 head Butter Lettuce
  • 1 clove Garlic
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Sliced Roasted Red Peppers Or Roasted Piquillo Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Capers
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Roasted Walnuts
  • 1 Tbsp Sherry Vinegar
  • 0.7 oz Grana Padano Cheese
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the lettuce; cut off and discard the root end, then roughly chop. Halve the rolls. Thinly slice the mozzarella. Roughly chop the capers and peppers; combine in a bowl. Thinly slice the fontina. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 

Assemble & cook the paninis
2 Assemble & cook the paninis

Assemble the paninis using the halved rolls, sliced  mozzarella, chopped capers and peppers, and sliced fontina. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the paninis. Loosely cover the pan with foil, then place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the bread is lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil  before flipping). Transfer to a cutting board and carefully halve on an angle. 

Make the dressing
3 Make the dressing

Meanwhile, in a large bowl, whisk together the lemon purée, vinegar, Italian seasoning, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish
4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the walnuts and chopped lettuce; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked paninis with the salad on the side. Garnish the salad with the Grana Padano (crumbling or grating on the small side of a box grater before adding). Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the lettuce; cut off and discard the root end, then roughly chop. Halve the rolls. Thinly slice the mozzarella. Roughly chop the capers and peppers; combine in a bowl. Thinly slice the fontina. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 

2 Assemble & cook the paninis

Assemble the paninis using the halved rolls, sliced  mozzarella, chopped capers and peppers, and sliced fontina. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the paninis. Loosely cover the pan with foil, then place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the bread is lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil  before flipping). Transfer to a cutting board and carefully halve on an angle. 

Assemble & cook the paninis
Make the dressing
3 Make the dressing

Meanwhile, in a large bowl, whisk together the lemon purée, vinegar, Italian seasoning, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the walnuts and chopped lettuce; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked paninis with the salad on the side. Garnish the salad with the Grana Padano (crumbling or grating on the small side of a box grater before adding). Enjoy! 

Make the salad & serve your dish