Mozzarella, Roasted Pepper and Pesto Panini and Oven-Ready Chips
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Mozzarella, Roasted Pepper and Pesto Panini and Oven-Ready Chips

Mozzarella, Roasted Pepper and Pesto Panini and Oven-Ready Chips

with Balsamic Rocket

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

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 Time25 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

400 grams

McCain Home Chips

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

2 unit(s)


(Contains Cereals containing gluten)

32 grams


(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)3759 kJ
Energy (kcal)898 kcal
Fat34.6 g
of which saturates10.9 g
Carbohydrate119 g
of which sugars8.9 g
Protein26.3 g
Salt2.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
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.

Eyes on the Fries

Meanwhile, spread the chips on a baking tray in a single layer. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs. Toss to coat.

Bake on the top shelf, 25-30 mins. Turn halfway through.

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 chips alongside.

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


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