Mozzarella, Bacon, Roasted Pepper and Pesto Panini
with Herby Fries and Balsamic Rocket
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
1 unit(s)
Bell Pepper
(May contain Celery)
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
32 grams
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)
4 rasher(s)
British Streaky Bacon
Nutritional information
Utensils
Instructions
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.
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.
While everything roasts, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Halve the ciabatta. Spread each cut side evenly with the pesto (see ingredients for amount).
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.
Once cooked, place a roasted pepper half on top of each cheesy ciabatta base. Top with the crispy bacon rashers (2 per person).
Sandwich shut with the ciabatta lids and firmly press all the ingredients inside.
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.
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!
Step 3 MOD: If you’ve chosen to add bacon, while the veg cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, fry the bacon until crispy, 3-4 mins each side. Transfer to a plate lined with kitchen paper, you'll place 2 bacon rashers each on top of the peppers in the next step. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
