Name:

HF Magnifico Mozz Melts

Description

With balsamic onion, & bell pepper relish, herb aioli, & crispy potatoes.

Serves 2-4

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients
1 Bell Pepper (2 For 4 servings)
12 oz Yukon Gold Potatoes (24 oz for 4)
1 Red Onion
1 tsp Garlic Powder (2 tsp for 4)
5 tsp Balsamic Vinegar
1 Green Herb Blend
4 TBSP Mayonnaise (8 TBSP for 4)
4 Slices Sourdough Bread (8 slices for 4)
1 Cup Mozzarella Cheese (2 Cups for 4)

Instructions
1. Prep
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Halve, peel, and thinly slice half the onion (whole onion for 4). Cut potatoes into 1/2 inch thick wedges. Halve bell pepper lengthwise; remove stem and seeds.
Toss sliced onion on a piece of foil with a drizzle of olive oil, half the vinegar (all for 4), salt, and pepper; cinch into a packet.
2. Roast Veggies
Toss potatoes on one side of a bakng sheet with a drizzle of olive oil, half the garlic powder (you'll use more later), salt, and pepper.
Place the bell pepper and onion foil packet on empty side. Drizzle bell pepper with olive oil and season wtih salt and pepper; rub to coat. Arrange cut sides down. (For 4 servings, toss potatoes on one sheet; place bell pepper and onion foil packet on a second sheet).
Roast on top rack until bell pepper and onion are browned and tender, 15-20 minutes (you'll roast potatoes a bit longer). For 4 roast potatoes on top rack and bell pepper and onion on middle rack.
3. Finish Potatoes
Once bell pepper and onion are done, transfer to a cutting board.
Give potatoes a toss. Return to top rack until browned and crispy, 5-10 minutes more.
Turn off oven; leave potatoes inside to keep warm unti ready to serve.
4. Make Aioli
Meanwhile, pick parsley leaves from stems; mince leaves. Thinly slice chives.
In a small bowl, combine mayonnaise, minced parsley, chives, and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
5. Assemble Sandwiches
Finely chop bell pepper and balsamic onion together to form a relish. Season with salt and pepper.
Spread half the sourdough slices with relish; sprinkle with mozzerella. Spread remaining slices with half the herb aioli. Top mozzarella with remaining slices, aioli sides down.
6. Finish & Serve
Heat a large drizzle of olive oil in a large pan over medium heat. Add sandwhiches and cook until bread is golden brown and cheese has melted, 4-6 minutes per side. (For 4 servings, you'll need to work in batches or use a second pan).
Halve melts on a diagonal. Divide between plates and serve with potatoes and remaining herb aioli on the side.

Length

50

Calories

910

Servings

2

Date Created

Created By

Jade Smidt

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