Courgette, Sweetcorn, Mozzarella and Basil Panini

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min



    • 1 medium courgette
    • 1 corn on the cob
    • A few sprigs of basil
    • 1 mozzarella ball
    • 2 BFree Panini Rolls
    • 1 tbs light oil
    • 1/2 tsp chilli flakes (optional)
    • Sea salt
    • Black pepper



    Pre heat the grill to medium high, rub the corn in a little light oil and place on a lined tray. Cook under the grill until charred in places, turn the cob regularly


    Whilst the corn is cooking, slice the courgette length ways and drizzle with a little oil.


    Heat a griddle pan or regular non-stick frying pan to high. Griddled the courgette slices until charred lines appear then turn. This should take a minute or two each side.


    Remove from heat onto a plate and set aside.


    When the corn is ready remove from the grill and allow to cool a little before removing the husks into a bowl.


    Slice the panini rolls in half, add slices of mozzarella to each bottom half, top with a pinch of chilli flakes, seasoning and add the sweetcorn and courgette, followed by a few basil leaves and place the top half of the roll on top.


    If you have a panini toaster or sandwich toaster, cook until the cheese has melted and itโ€™s crisp in the outside.


    Alternatively, you can place in a hot dry pan and flip after about 3-5 minutes, or until the cheese has melted and itโ€™s toasted on outside.


    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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