Double Bacon and Pear Pesto Sandwich
with roasted potatoes and salad0.0(0)
Calories
:Â
761 kcalProtein
:Â
31g proteinDifficulty
:Â
EasyFamily Friendly
Allergens:
- Sulphites
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
80 grams
Salad Leaves
30 grams
Green Pesto
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)
500 grams
Baby Potatoes
260 grams
Irish Bacon
2 unit(s)
Pears
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3183 kJ
Energy (kcal)761 kcal
Fat38.3 g
of which saturates12.1 g
Carbohydrate74.6 g
of which sugars25.6 g
Dietary Fiber11.6 g
Protein31 g
Salt5.1 g
Potassium910.9 mg
Calcium53.6 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- When the potatoes have 15 mins left, quarter and core the pear. Thinly slice lengthways.
- Spread half the balsamic glaze over the top.
- Place a pan over a high heat with a drizzle of oil.
- Add the pear and fry until caramelised and charred, 2-3 mins each side.
- Remove once cooked then fry the bacon until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
3
- Halve the ciabattas. Pop into the oven, cut-side up, to warm through, 2-3 mins.
- Toss the salad leaves with the remaining balsamic glaze and a good drizzle of oil.
- Season to taste with salt and pepper.
4
- Spread the pesto over the cut sides of the ciabatta.
- Top with some dressed salad leaves, bacon and pear.
- Sandwich closed and divide between plates.
- Serve the roasted potatoes and any extra salad alongside.
