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Panini with roasted peppers, Beemster Belegen and Beemster Extra Old

Lunch dish. 4 persons. Preparing 7 min. Prepare 13 min.

Ingredients

  • 1 bunch of chard
  • 1 tbsp olive oil
  • 1 tsp finely chopped garlic
  • 8 slices of rustic sourdough bread
  • 2 tbsp. room temperature butter
  • 225 g roasted peppers (pot), cut into strips
  • 200 g Belegen Beemster 48+, grated
  • 200 g Beemster Old, or Extra Old if available, grated

Kitchen Stuff

  • Contact grill (optional)

Prepare

  1. Remove the thick end of the stalks of chard. Cut the chard into ½-inch pieces. Heat the olive oil in a frying pan. Add the garlic and sauté for 30 seconds, until fragrant. Then add the chard and fry until soft, +- 5 min.
  2. Brush the bread slices on one side with the softened butter. Place 4 slices of bread, buttered side down, on a cutting board or clean work surface. Top with ¼ of the chard and ¼ of the roasted red bell bell pepper. Sprinkle with 50 g of the grated Belegen Beemster and 50 g of the Beemster Extra Oud. Place the other slices of bread on the topped sides, also with the buttered side up.
  3. Place in a contact grill or skillet and cook for 2 min, or until the cheese is melted and the bread is toasted. If using a skillet, flip the panini once so that the other side also becomes crispy. Fry the other 3 paninis in the same way.

Between the grill or in the frying pan you also make the most delicious sandwiches. Could you use some sandwich inspiration? Then go to our recipe page for the best recipes.