Bacon, Camembert & Cranberry Pan-Fried Panini
Serves 2 | with a Walnut and Rocket Side Salad
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Bacon, Camembert and cranberry are unbeatable Christmas flavours. Combined inside a sourdough baguette and served with a rocket and walnut side salad, this mouthwatering lunch is sure to get you into the festive spirit.
The quantities provided above are averages only.
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
6 rasher(s)
British Streaky Bacon
250 grams
French Camembert
(Contains Milk)
30 grams
Dried Cranberries
74 grams
Redcurrant Jelly
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) In the meantime, cut the Camembert into 1cm thick slices. Halve any large pieces.
b) Roughly chop the dried cranberries, then combine in a small bowl with the redcurrant jelly.
c) Halve the sourdough baguette once lengthways, then halve each half widthways.
a) Divide the cranberry mixture between the pieces of sourdough and spread to the edges.
b) Divide the slices of Camembert between the base pieces of the baguette, then top with the cooked bacon.
c) Sandwich shut with the baguette lids and firmly press all the ingredients inside.
a) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
b) Once hot, add the panini, pressing down with a spatula or heavy-bottomed pan.
c) Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.
a) Meanwhile, combine in a medium bowl the cider vinegar with the olive oil and sugar (see pantry for both amounts).
b) Roughly chop the walnuts.
c) Add the rocket and walnuts to the bowl of cider vinegar and toss to coat the rocket in the dressing.
a) Once the cheese has melted and the bread is toasted and golden, slice your panini diagonally and share between 2 serving plates.
b) Serve the rocket and walnut salad on the side to finish.
Enjoy!
