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Italian Recipes

Mozzarella, Roasted Pepper and Pesto Panini

Mozzarella, Roasted Pepper and Pesto Panini

Mozzarella, Roasted Pepper and Pesto Panini

with Herby Fries and Balsamic Rocket

Recipe Development TeamPublished on June 27, 2023

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Our Mozzarella, Roasted Pepper and Pesto Panini is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Climate Conscious

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

1 sachet(s)

Mixed Herbs

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

37.5 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)

Nutritional information

Energy (kcal)673 kcal

Energy (kJ)2817 kJ

Fat24.3 g

of which saturates10.8 g

Carbohydrate93.5 g

of which sugars9.6 g

Dietary Fibre8.4 g

Protein24 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Pan

Cooking Instructions and Tips

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 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.

Pesto and Cheese Time

3

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 base of each ciabatta followed by the grated Cheddar. Season well with pepper.

Build the Panini

4

Once cooked, place a roasted pepper half on top of each cheesy ciabatta base.

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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