Instructions

1. Heat the olive oil in a skillet over medium heat.
2. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
3. Add the Swiss chard leaves to the skillet. Cook until the leaves have wilted and are tender, about 3-4 minutes. Season with salt and pepper to taste.
4. Remove the sautéed Swiss chard from the skillet and set it aside.
5. Preheat your panini press. If you don't have a panini press, a grill pan or a regular skillet will work just fine.
6. Assemble your panini. Start with a slice of ciabatta bread, add a layer of the sautéed Swiss chard, followed by the roasted red peppers, and finally the provolone cheese. Top it with the second slice of ciabatta bread.
7. Brush the outside of your assembled panini with olive oil. This gives the bread a nice crunch and golden color when toasted.
8. Place the panini in the preheated panini press or grill pan. Cook until the bread is toasted to a golden brown and the cheese is beautifully melted, about 4-5 minutes.
9. Serve your Swiss Chard and Roasted Red Pepper Panini hot, with a side of your favorite soup or salad. Enjoy!