Panzanella with Emmentaler AOP cheese sausages

30 minutes

simple

Ingredients

Hinweis

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Emmentaler AOP cheese sausage
cucumber, cut into large pieces
tomatoes or cherry tomatoes, cut into thick wedges
yellow pepper, cut into large pieces
small red onion, finely sliced
dry bread, cut into large cubes
bunch of fresh basil, torn
Olive oil
White balsamic vinegar
Freshly ground salt & pepper

Star of the dish

Emmentaler AOP Mountain Mild/Classic

Preparation

Panzella mit Emmentaler AOP Chäs-Griller

Cook the cheese sausages on the BBQ or in a frying pan (no need to add any oil) on a medium to high heat for about 6 minutes until they are golden and slightly crispy on the outside. Set aside and leave to cool and firm up.
In the meantime, place the vegetables, bread and basil into a bowl. Cut the cooled cheese sausages into slices and add to the mixture.
Flavour as desired with olive oil, balsamic vinegar, salt and pepper. Season to taste and enjoy.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Panzanella with Emmentaler AOP cheese sausages

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