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 it’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 it’s toasted on outside.
- Amount per serving
- % Daily Value*