Basque-style panini

• 2 baguettes
• 240g piquillo peppers
• 50g fromage frais
• 1 tablespoon tomato puree
• 1.5 teaspoon Espelette pepper

Combine the tomato puree, fromage frais, Espelette pepper, salt and pepper, with 1 teaspoon of olive oil if required.

Slice the brebis cheese and piquillo peppers.

Cut the pre-baked baguettes in half.

Spread each slice with the fromage frais mixture and distribute the sliced cheese and peppers on each slice.

Close them and toast them in the appliance for 5 mins.