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Mozzarella, Bacon, Roasted Pepper and Pesto Panini
Mozzarella, Bacon, Roasted Pepper and Pesto Panini

Mozzarella, Bacon, Roasted Pepper and Pesto Panini

with Herby Fries and Balsamic Rocket

Get 50% off 1st box + free dessert for life!

This Mozzarella, Bacon, Roasted Pepper and Pesto Panini is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Cereals containing gluten
•Milk
•Sulphites

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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

450 grams

Potatoes

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

32 grams

Fresh Pesto

(Contains: Milk)

1 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

4 rasher(s)

British Streaky Bacon

1 sachet(s)

Dried Thyme

Nutritional information

Energy (kJ)3099 kJ
Energy (kcal)741 kcal
Fat29.4 g
of which saturates13.3 g
Carbohydrate93.1 g
of which sugars9.5 g
Dietary Fibre8.2 g
Protein29.4 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Paper Towel
•Grater
•Large Frying Pan

Instructions

Roast the Pepper
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve the bell pepper lengthways and discard the core and seeds. Lay the pepper halves, cut-side down, onto a small baking tray. Drizzle with oil, then season with salt and pepper.

When the oven is hot, roast on the middle shelf until soft and slightly charred, 18-20 mins. Turn halfway through.

Eyes on the Fries
2

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the dried thyme. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Bake your herby fries on the top shelf until golden, 30-35 mins. Turn halfway through.

Bacon Time
3

While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat.

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.

Halve the ciabatta. Spread each cut side evenly with the pesto (see ingredients for amount).

Build the Panini
4

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces. Grate the Cheddar.

Top each ciabatta base with the mozzarella pieces and grated Cheddar. Season well with pepper.

Once cooked, place a roasted pepper half on top of each cheesy ciabatta base. Top with the crispy bacon rashers (2 per person).

Sandwich shut with the ciabatta lids and firmly press all the ingredients inside. 

Get Toasting
5

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the panini, pressing down with a spatula or heavy-bottomed pan.

Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

Finish and Serve
6

Slice your panini diagonally, then divide between your plates with the herby fries alongside.

Share the rocket between your plates and drizzle over the balsamic glaze to finish.

Enjoy!

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