Onion and pepper pan bread topped with cheese

Ingredients for 1 servings:

• 2 slices of bread (grain bread)
• 1 onion(s), red
• 1 red bell pepper(s)
• 110 g soft cheese with honey and almond filling
• 10 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Singles Dinner No. 154

Peel the onion and cut into slightly thicker slices. Sauté the four largest slices in a pan with butter over medium heat. Then place them on a plate. Toast the two slices of seeded bread in the same pan over reduced heat on both sides and top with the onion slices. Preheat the oven to 180 degrees fan/convection oven. Cut the top off the pepper, remove the seeds and cores, cut into rings, halve these, and arrange them on the onions. Place the lid on the pan, turn off the heat, and steam the peppers on the bread for 5 minutes. The remaining peppers will be used later as decoration. Place a sheet of baking paper on a wire rack. Place the bread on top and top with the sliced ​​cheese. Bake in the oven on the middle rack for 20 minutes. Arrange the finished pan bread on a plate, garnish, and serve.