Grilling Cheese and Pesto Burger
with mayonnaise and potato wedges
The quantities provided above are averages only.
Ingredients
200 grams
Grilling Cheese
(Contains Milk)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
400 grams
Potatoes
1 unit(s)
Rosemary
40 grams
Salad Leaves
1 unit(s)
Tomato
30 grams
Green Pesto
2 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Finely chop 1 tsp rosemary leaves (double for 4p). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (double for 4p) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice tomato. Cut grilling cheese into 1/4-inch thick slices. Rinse cheese under cold water and pat slices dry with paper towels. Stir together basil pesto and mayo in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add cheese to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Cook cheese in 2 batches for 4p.)
While cheese cooks, halve buns and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 4-6 min. (TIP: Keep your eye on them so they don't burn!)
Spread basil mayo over cut sides of buns, then top with spring mix, cheese and tomato slices. Divide between plates and serve potato wedges alongside.
