Type: Sandwich, Panini
Prep Time: 7 min.
Cook Time: 13 min.
Ready in: 20 min.
Servings: 4

Tender veggies and oozy, melty cheese are a perfect match for this luxurious sandwich.


  1. Slice the Swiss chard into 1-inch pieces, removing the thick end of the stem. Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for 30 sec. until fragrant. Add the chard and cook until wilted and tender, 5 min. 
  2. Spread bread on one side with the softened butter. Flip one slice over, so the buttered side is face down on a cutting board or clean surface. Add ¼ of the Swiss chard and top with ¼ of the roasted red peppers. Top with ½ cup of each Beemster and place the remaining slice of bread on top, buttered side up. 
  3. Place in a Panini press or skillet and cook for 2 min. or until Beemster is melted and bread is toasted. If using a skillet, flip to brown the other side. Remove to a cutting board and cover loosely with foil. Repeat the process for remaining 3 sandwiches. Cut in half and serve immediately. 


  • 1 bunch Swiss chard
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 4 tbsp butter, softened
  • 8 slices rustic sourdough loaf, or other homestyle bread
  • 8 oz roasted red peppers, sliced
  • 2 cups Beemster Farmer’s Choice, grated
  • 2 cups Beemster Classic, grated

Cheeses Mentioned

Farmers' Choice

The most consumed cheese in the Netherlands! It’s a perfect introduction to Gouda-style cheeses for the newbie.

Pairs with:

Red or white wine. Mild meats, like turkey, to stronger sandwich pairings, like soppressata.


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.