Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Think of this as a caprese sandwich with a twist. Pepitas (AKA pumpkin seeds) get the mojo treatment: Mojo is a sauce commonly made with garlic, citrus, and olive oil and soaks into the bread as the mozzarella melts. Pepitas are a great source of antioxidants, healthy fats, magnesium, iron, and zinc. Look for the light green ones at your supermarket (they’re shelled!). And if you’ve got a panini press, go ahead and use it.

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium. Add pepitas and toast, stirring occasionally, until beginning to pop and darken slightly, about 3 minutes. Set aside to cool 5 minutes.

    Advertisement
  • Place orange zest and juice, lime zest and juice, oil, oregano, salt, pepper, garlic, and toasted pepitas in a food processor. Pulse until coarsely ground, about 20 pulses. Allow to stand at room temperature at least 10 minutes or up to 30 minutes.

  • Spread pepita mixture on cut sides of ciabatta rolls. Arrange cheese and arugula evenly over bottom halves of rolls and replace the top halves.

  • Heat a large skillet over medium. Place sandwiches in skillet and cover each with a small piece of aluminum foil. Place a separate heavy skillet on top of sandwiches and press down firmly. Cook, flipping halfway through, until rolls are toasted and cheese starts to melt, 4 to 5 minutes total. Cut sandwiches in half and serve.

Nutrition Facts

746 calories; protein 28g; carbohydrates 72g; fiber 3g; fat 37g; saturated fat 12g; cholesterol 41mg; sugars 4g; sodium 1520mg.
Advertisement