Tomato, Cheese and Pesto Panini
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Tomato, Cheese and Pesto Panini

with Rosemary Chips and Baby Leaf Salad

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 time35 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

125 grams

Baby Plum Tomatoes

60 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)


(Contains Cereals containing gluten)

1 unit(s)


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

32 grams

Fresh Pesto

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat29 g
of which saturates9.3 g
Carbohydrate97.7 g
of which sugars15 g
Protein19.5 g
Salt1.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Medium Bowl
Small Bowl
Large Frying Pan



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

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

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

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, halve the tomatoes and pop them onto a piece of foil, drizzle over some oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the bottom shelf until softened, 15-20 mins.


While everything roasts, grate the cheese. 

Halve the ciabatta.

Quarter, core and thinly slice the apple (no need to peel).


In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

In a small bowl, mix together the pesto and mayo (see pantry for amount).

When the tomatoes are roasted, carefully drain away any roasting liquid.


Spread the pesto mayo over the cut sides of the ciabatta. Layer the tomatoes onto the slices, drizzle over the balsamic glaze and top with the cheese, then sandwich close.

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, 3-5 mins per side.


Toss the salad and apple through the dressing.

Halve the paninis diagonally and share between your plates. Serve the rosemary chips and salad alongside.


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