Mozzarella & Arugula Paninis with Marinated Summer Squash & Olive Salad

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Ingredients:
2 Ciabatta Rolls
1 15-Ounce Can Crushed Tomatoes
4 oz Fresh Mozzarella Cheese
2 cloves Garlic
2 oz Arugula
1 Summer Squash
2 Tbsps Grated Parmesan Cheese
1 oz Black Cerignola Olives
1 Tbsp Red Wine Vinegar

½ tsp Dried Oregano

Method:
For more detailed instructions visit Blue Apron

  1. Prepare the ingredients: -- Wash and dry the fresh produce. Halve the squash lengthwise, then thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the rolls. Tear the mozzarella cheese into small pieces.
  2. Marinate the squash: -- In a large bowl, combine the squash, olives, vinegar, and up to half the garlic paste. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
  3. Make the tomato sauce: -- While the squash marinates, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the dried oregano and remaining garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat and stir in 1 teaspoon of olive oil. Season with salt and pepper to taste.
  4. Assemble the paninis: -- Place the rolls on a clean, dry work surface. Spread half the tomato sauce onto the cut sides of the rolls. Top the roll bottoms with half the arugula, the mozzarella cheese, and all but a pinch of the parmesan cheese; season with salt and pepper. Complete the paninis with the roll tops.
  5. Cook the paninis: -- In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Carefully add the paninis. Place a heavy pot on top of the paninis and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the rolls are lightly browned and the cheese has melted. (If the pan seems dry, add 1 tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board; immediately season with salt and pepper.
  6. Finish the salad & plate your dish: -- While the paninis cook, to the bowl of marinated squash, add the remaining arugula. Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining tomato sauce to a serving dish; garnish with the remaining parmesan cheese. Cut the cooked paninis in half on an angle. Divide the paninis and salad between 2 dishes. Serve with the tomato sauce on the side. Enjoy!
Source: Blue Apron

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