Summer Vegetable & Egg Paninis with Chile Mayonnaise & Tomato-Mozzarella Salad

Summer Vegetable & Egg Paninis

with Chile Mayonnaise & Tomato-Mozzarella Salad

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight we’re making seasonal paninis—pressed with a heavy pot on the stovetop to meld layers of hard-boiled egg, summer squash, and bell pepper. For a lively complement, we’re stirring Calabrian chile paste into mayonnaise, transforming it into a tangy, hot spread. On the side, we’re tossing petite tomatoes (yours may be red or yellow) with fresh mozzarella and parsley to make a delicious, late-summer salad.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice.

Prepare the ingredients & make the chile mayonnaise:
2 Prepare the ingredients & make the chile mayonnaise:

While the eggs cook, wash and dry the fresh produce. Cut the squash lengthwise into four ¼-inch-thick planks (you may have extra squash). Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Medium dice the cheese. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Cook the squash:
3 Cook the squash:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash in a single layer. Season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned. Transfer to a plate. Season with salt and pepper. Wipe out the pan.

Cook the pepper:
4 Cook the pepper:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the garlic and half the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat; stir in the olives. Season with salt and pepper to taste.

Assemble & cook the paninis:
5 Assemble & cook the paninis:

Place the baguettes on a work surface. Divide the chile mayonnaise between the baguette tops. Top the baguette bottoms with the cooked pepper, cooked squash, and sliced eggs. Season the eggs with salt and pepper. Complete the paninis with the baguette tops. Wipe out the pan used to cook the pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until the bread is lightly browned. (If the pan seems dry, add 1 tablespoon of olive oil before flipping.) Transfer to a cutting board; halve on an angle.

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

While the paninis cook, in a medium bowl, combine the tomatoes, cheese, parsley, remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Transfer the cooked paninis and salad to serving dishes. Enjoy!

Tips from Home Chefs

Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice.

2 Prepare the ingredients & make the chile mayonnaise:

While the eggs cook, wash and dry the fresh produce. Cut the squash lengthwise into four ¼-inch-thick planks (you may have extra squash). Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Medium dice the cheese. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Cook the squash:
3 Cook the squash:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash in a single layer. Season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned. Transfer to a plate. Season with salt and pepper. Wipe out the pan.

4 Cook the pepper:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the garlic and half the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat; stir in the olives. Season with salt and pepper to taste.

Cook the pepper:
Assemble & cook the paninis:
5 Assemble & cook the paninis:

Place the baguettes on a work surface. Divide the chile mayonnaise between the baguette tops. Top the baguette bottoms with the cooked pepper, cooked squash, and sliced eggs. Season the eggs with salt and pepper. Complete the paninis with the baguette tops. Wipe out the pan used to cook the pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until the bread is lightly browned. (If the pan seems dry, add 1 tablespoon of olive oil before flipping.) Transfer to a cutting board; halve on an angle.

6 Make the salad & plate your dish:

While the paninis cook, in a medium bowl, combine the tomatoes, cheese, parsley, remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Transfer the cooked paninis and salad to serving dishes. Enjoy!

Make the salad & plate your dish:
Browse Steps
1 of 6