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Ingredients
Cheese and Pepper Sandwich
- Ingredients
- 1 Red Bell pepper
- 1 green Bell pepper
- 3 Tbsps olive oil
- 50 grams peeled Tomatoes (canned)
- salt
- Chili powder
- cayenne pepper
- lemons (juice)
- 8 slices Toast
- 30 grams soft butter
- 120 grams Gouda (in slices)
- 2 Tbsps Crème fraiche
- 1 small ripe Avocado
Core the peppers, rinse, and pat dry. Cut into a fine dice. Heat the olive oil and saute the diced peppers. Chop the peeled tomatoes and add, with the sauce to the peppers. Season with salt, chili powder, and cayenne. Simmer over low heat for 10 minutes. Puree with an immersion blender and season with lemon juice.
Evenly butter four slices of bread. Cook the bread in a hot pan with the buttered side down and cook until golden brown. Cover the cooked side with half of the slices of cheese. On the cheese, cover with the peppers and tomato puree. Drizzle with the creme fraiche.
Peel half the avocado and cut into thin slices. Place immediately on the creme fraiche. Top with the remaining cheese and cover with the remaining bread, pressing down slightly. Place the sandwiches on a parchment-lined sheet tray and bake until golden brown in a preheated oven at 200°C (approximately 400°F). Remove from the oven, cut diagonally and serve immediately.
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |