avec oignons caramélisés et échalotes frites
Ingrédients : Pomme de terre Russet • Tomate Roma • Pain ciabatta (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Oignon jaune • Bocconcinis (lait) (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) • Pesto au basilic (lait) (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) • Mélange roquette et épinards • Glaçage balsamique (sulfites) (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Ail.
Allergens
Utensils
Tags
Pain ciabatta
2 unit(s)
Bocconcinis
100 g
Oignon jaune
1 unit(s)
Glaçage balsamique
2 tbsp
Tomato
2 unit(s)
Pesto au basilic
0.25 cup
Mélange roquette et épinards
56 g
Mayonnaise
2 tbsp
Pomme de terre Russet
2 unit(s)
Gousses d'ail
1 unit(s)
Échalotes frites
28 g
Sel*
0.5 tsp
Butter*
2.5 tbsp
Poivre*
0.25 tsp
Huile*
2 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, heat a medium pot over medium.
- While the pot heats, peel, then cut onion into 1/4-inch slices.
- When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot until melted. (NOTE: Save softened butter for step 4.)
- Add onions. Cook for 6-8 min, stirring occasionally, until softened.
- Add half the balsamic glaze and 1 tbsp (2 tbsp) water, then season with salt. Cook for 4-5 min, stirring occasionally, until onions are dark golden.
- Remove the pot from the heat.
- Meanwhile, peel, then mince or grate garlic.
- Halve rolls.
- Tear bocconcini into bite-sized pieces.
- Cut 2 (4) slices from the thickest part of tomato. Transfer tomato slices to a paper towel-lined plate. Season both sides with salt, then set aside.
- Cut remaining tomato into 1/2-inch pieces.
- To a small bowl, add pesto and 1/2 tsp (1 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!) Season with salt and pepper, then stir to combine. Set aside.
- To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- When potato wedges are almost done, arrange rolls on another unlined baking sheet, cut-side up.
- Spread 1 tbsp (2 tbsp) softened butter on cut sides, then season with pepper.
- Toast rolls in the top of the oven for 4-5 min, until lightly golden. (TIP: Keep an eye on them so they don't burn.)
- Transfer top rolls to a plate, leaving bottom rolls on the baking sheet.
- When potato wedges are done, remove the baking sheet from the oven, then switch the oven to high broil.
- Pat tomato slices dry with paper towels.
- Spread half the garlicky pesto on bottom rolls, then top with tomato slices. Season with salt and pepper. Top with bocconcini.
- Return assembled bottom rolls to the middle of the oven for 3-4 min, until bocconcini melts. (TIP: Keep an eye on them so they don't burn.)
- Meanwhile, to the bowl with remaining garlicky pesto, add mayo, then stir to combine.
- To the bowl with vinaigrette, add arugula and spinach mix and chopped tomatoes, then toss to coat.
- Carefully stack caramelized onions, some crispy shallots and some dressed greens on melted bocconcini. Close with top rolls.
- Divide melts, potato wedges and remaining salad between plates.
- Sprinkle remaining crispy shallots over salad.
- Serve pesto mayo alongside for dipping.
1070
kcal
Calories
62
g
Fat
24
g
Saturated Fat
113
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
26
g
Protein
80
mg
Cholesterol
1420
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
850
mg
Calcium
6.5
mg
Iron
