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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein12% · 28g
Carbs34% · 79g
Fat54% · 55g
5g
Fiber
1120mg
Sodium
3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
13th pctl
More protein than 13% of 1,474 meals
Protein density
3g /100cal
Leaner than 8% of meals
vs Veggie average
15% heavier
This920
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Potatoes
Onion
Button Mushrooms
Sourdough Bread
Creamy Horseradish Sauce
Mushroom Stock Concentrate
Mayonnaise
Monterey Jack Cheese
Dijon Mustard
Swiss Cheese
Garlic Powder
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.
In a small bowl, combine mayonnaise with horseradish sauce; season with salt and pepper.
2
Toss potatoes on a baking sheet with ¾ tsp garlic powder (1½ tsp for 4 servings), a drizzle of oil, salt, and pepper (reserve remaining garlic powder for another use).
Roast on top rack until browned and tender, 20-25 minutes.
3
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.
Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.
Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy.
Turn off heat; remove from pan and set aside. Wash out pan.
4
Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack.
Top with remaining sourdough slices to create sandwiches.
5
Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter has absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.
6
Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
Halve panini on a diagonal and divide between plates. Serve with potato wedges and horseradish aioli on the side for dipping.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.
In a small bowl, combine mayonnaise with horseradish sauce; season with salt and pepper.
2
Step 2
Toss potatoes on a baking sheet with ¾ tsp garlic powder (1½ tsp for 4 servings), a drizzle of oil, salt, and pepper (reserve remaining garlic powder for another use).
Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.
Add onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.
Stir in stock concentrate and 2 TBSP water; cook until water has evaporated and mixture is jammy.
Turn off heat; remove from pan and set aside. Wash out pan.
4
Step 4
Spread half the sourdough slices with mustard, then top with even layers of Swiss (tearing to fit if necessary), mushrooms and onion, and Monterey Jack.
Top with remaining sourdough slices to create sandwiches.
5
Step 5
Melt 1 TBSP butter in pan used for mushrooms and onion over medium heat. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until melted butter has absorbed. Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.
6
Step 6
Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese melts, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
Halve panini on a diagonal and divide between plates. Serve with potato wedges and horseradish aioli on the side for dipping.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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