Mindful Sodexo 
Pressed flatbread with melty mozzarella, roasted peaches, arugula, and pickled onions, served with lemony bean salad
Nutrition Facts:
Calories: 450, Carbs: 58 g, Protein: 18 g, Fat: 17 g, Sat. Fat: 4 g, Sodium: 690 mg, Fiber: 12 g
Prep Time: 20 to 25 minutes plus up to 1 day for pickling onions Cook time: 8 to 10 minutes Yield: 4 servings; 1 sandwich per serving Difficulty level: Easy
Grilled Peach and Mozzarella Panini
Ingredients
Prepare
Grilled Peach and Mozzarella Panini
- 4 - 6-inch whole-grain flatbreads
- 1 cup shredded part-skim mozzarella cheese
- 1 ⅓ cup baby arugula
- ¼ cup Pickled Red Onion
- 16 ounces frozen peach slices, roasted
- 4 cups Lemon White Bean Salad
- 1. Preheat oven to 450 degrees Fahrenheit.
- 2. Spread frozen peach slices in a single layer on a parchment-lined sheet pan. Roast for 10 to 12 minutes, or until tender and lightly caramelized. Let them cool completely.
- 3. Preheat a panini press or grill pan to medium-high heat and lightly coat with cooking spray.
- 4. Cut each flatbread in half diagonally.
- 5. Top one flatbread half with:
- ¼ cup mozzarella cheese
- ⅓ cup arugula
- 1 tablespoon pickled onions
- 3 ounces roasted peach slices - 6. Top with the second flatbread half and gently press.
- 7. Grill for 4 to 5 minutes, or until the bread is golden and the cheese is melted.
- 8. Remove from heat and enjoy warm with 1 cup lemon white bean salad.
Pickled Red Onions*
- 1 cup thinly sliced red onions
- ½ fresh habanero pepper, quartered
- ⅛ teaspoon kosher salt
- ⅛ teaspoon dried oregano
- 3 tablespoons lime juice
- 1 ½ tablespoons white vinegar
- 1. Toss onions, peppers, salt, and oregano in a small bowl.
- 2. Add lime juice and vinegar. Cover and refrigerate for at least 24 hours.
- 3. Remove the habanero pepper before serving.
- 4. *See chef tips for leftover suggestions.
Lemon White Bean Salad
- 2 (15-ounce) cans low-sodium cannellini beans, drained
- 1 tablespoon chopped fresh oregano
- 1 ½ tablespoons chopped Italian parsley
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons canola oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1. Add all ingredients in a large bowl. Toss until well combined. Cover and refrigerate until ready to serve.
Chef Tips:
- Peaches in Season? If you have fresh peaches, slice them, toss lightly with a drizzle of oil or honey. Spread in a single layer on a parchment-lined sheet pan. Roast in a preheated 450 degrees Fahrenheit oven for 15 to 20 minutes, or until tender and lightly caramelized. Cool before using.
- Leftover Love! Extra pickled onions are a flavor booster for almost anything. Add them to tacos, grain bowls, salads, burgers, avocado toast, or scrambled eggs for a bright, tangy kick. Make them ahead and refrigerate in an airtight container for up to 1 week.
- Make Ahead: Roasted peaches and lemon white bean salad can be prepared up to 3 days in advance and stored separately in airtight containers in the refrigerator. This makes assembly quick and easy!
- Family-Style Option: Set out the flatbreads, fillings, and toppings so everyone can build their own sandwich. This is perfect for gatherings, meal prep, or busy weeknights.
