Sandwich with Beemster Old 30+, avocado spread, roasted kale and pickled onion

Lunch dish. 2 persons. Preparation 20 min. + 12 min. oven time

Ingredients

• 1/2 small red onion
• 2 tbsp red wine vinegar
• 50 g sliced kale
• 1/2 tsp olive oil
• 1/4 tsp chili flakes
• 1 ripe avocado
• 3 slices Beemster 30+ Old
• 4 thick slices of whole wheat (spelt) bread
• 2 tsp coarse mustard
• 25 g carrot julienne

Kitchen Stuff

• baking paper

Prepare

1. Preheat the oven to 180°C. Cut the red onion into wafer-thin half rings. Place in a bowl and pour in the vinegar. Let stand until used. Ladle occasionally. 
2. Spread the kale on a baking sheet lined with baking paper. Drizzle with the oil, sprinkle with the chili flakes and salt. Roast the kale in the center of the oven for 10-12 min until crisp. Toss halfway through.
3. Meanwhile, halve the avocado and remove the stone. Scoop the flesh out of the skin with a spoon and place in a bowl. Mash finely and season with pepper. Halve the cheese slices widthwise.
4. Spread the bread slices with the mustard. Top half of the bread slices with the avocado spread, cheese slices, carrot julienne, kale and red onion. Place the rest of the bread slices, spread side down, on top and press lightly. Cut in half and serve.

Looking for another sandwich with Beemster cheese? You can find here several other recipes.