Mozzarella, Roasted Pepper and Pesto Panini

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 mixed herbs. 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.

While everything roasts, halve the ciabatta. Spread each cut side evenly with pesto.

Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Tear it into pieces.

Grate the Cheddar.

Lay your mozzarella on the bottom half of each ciabatta followed by the grated Cheddar. Season well with pepper.

Once your peppers are roasted, place each roasted pepper half on top of the cheeses. 

Sandwich on the other half of ciabatta and firmly press all the ingredients inside. 

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.