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

Mozzarella, Roasted Pepper and Pesto Panini

with Herby Fries and Balsamic Rocket

Perfect for kids and grown-ups alike, this Mozzarella, Roasted Pepper and Pesto Panini is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, slice up the kids' pepper into strips and serve on the side as a crunchy snack and keep half the fries plain without the herbs.

Under 650 calories
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

450 grams


1 sachet(s)

Mixed Herbs

2 unit(s)


(Contains Cereals containing gluten)

32 grams

Fresh Pesto

(Contains Milk)

¾ ball(s)


(Contains Milk)

30 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)


Nutritional information

Energy (kJ)2622 kJ
Energy (kcal)627 kcal
Fat20.6 g
of which saturates9.1 g
Carbohydrate92.6 g
of which sugars9.9 g
Protein21.8 g
Salt1.85 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Paper Towel
Large Frying Pan


Roast the Pepper

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.

Making this kid friendly? Slice up the kids' pepper into strips and serve on the side as a crunchy snack.

Eyes on the Fries

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, 25-30 mins. Turn halfway through.

Making this kid friendly? Keep half the fries plain without the herbs.

Pesto and Cheese Time

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

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.

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

Build the Panini

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

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

Once hot, add the paninis, 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

Slice your paninis 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.


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