Cheese, Onion and Sun-Dried Tomato Panini
with Chips and Balsamic Dressed Tomato & Rocket Salad
Our Cheese, Onion and Sun-Dried Tomato Panini is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Medium Tomato
12
Balsamic Glaze
(Contains Sulphites)
25
Sun-Dried Tomato Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90
Mature Cheddar Cheese
(Contains Milk)
2
Ciabatta
(Contains Cereals containing gluten)
20
Onion Marmalade
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm chunks. Add to a medium bowl with the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix well and set aside.
In another small bowl, combine the sun-dried tomato paste, grated hard Italian style cheese and mayo (see pantry for amount).
Grate the cheddar cheese.
Halve the ciabatta and spread the sun-dried tomato mixture onto the cut sides.
Spread the onion marmalade over the ciabatta bases, then top with the grated cheese. Season with salt and pepper.
Sandwich shut with the ciabatta lids, firmly pressing the ingredients inside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in your panini, pressing down with a spatula or heavy-bottomed pan.
Cook, pressing occasionally, until the bread is golden, 2-3 mins on each side. Lower the heat if necessary.
Once toasted, transfer to a medium baking tray and bake on the middle shelf of your oven for 6-7 mins.
When everything's ready, toss the rocket with the tomatoes.
Once your panini are cool enough to handle, cut diagonally into halves.
Share the panini and chips between your plates. Serve the tomato salad alongside.
Enjoy!
