Tomato, Cheese and Pesto Panini
with Rosemary Chips and Baby Leaf Salad
Create a taste of café bliss at home with our homemade Tomato, Cheese and Pesto Panini. Sandwich tomatoes, Cheddar cheese and green pesto inside a ciabatta roll before pan-frying to create toasted crispy edges. Slice diagonally and pull apart for a gooey cheese pull!
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
125 grams
Baby Plum Tomatoes
60 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
32 grams
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
Mayonnaise
Nutritional information
Utensils
Instructions
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.
Enjoy!
