Teresa's Recipes
Swiss Chard and Roasted Red Pepper Panini
Experience a world of flavors with this Swiss Chard and Roasted Red Pepper Panini. This Italian inspired sandwich is packed with the earthy, slightly bitter taste of sautéed Swiss chard, the smoky sweetness of roasted red peppers, all nestled between two slices of crunchy ciabatta bread. The crowning glory is the layer of provolone cheese that melts and oozes into every nook and cranny. Bellissimo!
Ingredients
- to taste Salt
- to taste Black Pepper
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 4 slices Ciabatta bread
- 4 slices Provolone cheese
- 1 cup, sliced Roasted red peppers
- 2 cups, leaves only Swiss chard
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 20g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 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.
- Remove the sautéed Swiss chard from the skillet and set it aside.
- Preheat your panini press. If you don't have a panini press, a grill pan or a regular skillet will work just fine.
- 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.
- Brush the outside of your assembled panini with olive oil. This gives the bread a nice crunch and golden color when toasted.
- 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.
- Serve your Swiss Chard and Roasted Red Pepper Panini hot, with a side of your favorite soup or salad. Enjoy!
Tips
- If you can't find ciabatta bread, any hard crust bread will do.
- Feel free to add more veggies like thinly sliced tomatoes or cucumbers for extra crunch.