Cooked peppers add so much flavour to a sandwich, for not many extra calories. Combined with a slice of Leerdammer, they will make your lunch time sandwich much more exciting.
We have come to the end of my 5 day Leerdammer challenge and I hope you have enjoyed all my new sandwich recipes, as I have really enjoyed making them. They have made me become much more creative with my sandwiches and lunch times haven’t been as boring.
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up
But don’t worry! Just because the 5 days is up, it doesn’t mean that sandwiches will never appear on my blog again. I have so many ideas for healthy sandwiches and you never know, some of them might contain Leerdammer too, as this challenge really has put it in my top 5 cheeses (I take that list very seriously. Does anyone else have a top cheese list?). It is a natural sliced cheese and that is really important for me, plus it tastes great. Not too strong a flavour and really creamy.
Whilst Leerdammer isn’t a Mediterranean cheese, the cooked peppers, tomatoes and olives give it a really Mediterranean flavour and the cheese sits in there nicely too. I am making the most of tomatoes whilst they are still delicious during the summer, as before we know it, they will be hard and bland again.
Ingredients – Serves 1:
– 2 slices of sour dough bread
– 2 tbsp butter
– 1 slice of Leerdammer Original
– Half a green pepper, thinly sliced
– Half a red pepper, thinly sliced
– 1 tomato, sliced
– 1 tbsp fresh basil, finely chopped
– 1 tbsp tomato pickle
– 4 olives, halved
1) Put the peppers in a pan with hot oil and gently cook for 5 minutes until soft.
2) Butter the bread and then top with Leerdammer, cooked peppers, tomato, basil, pickle and olives and put the second slice of bread on top.
Let’s stay in touch!
**This recipe was commissioned by Leerdammer**