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Cheese rind cutlets and sautéed radish leaves panini

May 22, 2012

Every now and then, when you’re in a hurry or maybe on your lunch break, all you have is a sandwich. The one I’m going to tell you about has a very rich and savoury filling made with a Parmesan or Grana cheese rind cutlet.

I’m always super hungry on my lunch break; if the same happens to you, then I’m sure this panini will appease you!

You can finish your meal with some fresh vegetables to make it more balanced. This recipe should be served warm, so if you prepare the sandwich in the morning just heat it before you have it.



Ingredients (4 panini)

8 thin slices of bread

320 g rinds of ripe cheese (i.e. Grana)

the leaves from 2 bundles of radish

vegetable stock (or recycled vegetables cooking water)

1 garlic clove

1 egg

1 handful of breadcrumbs

extra virgin olive oil




Wash the rinds accurately and scrape off the external layer. Cook them for about 10 minutes in a pressure cooker with some stock or recycled cooking water; besides softening the rinds, this will add some additional flavour to your stock.

Strain the rinds and cut them into smaller rectangular pieces in case they’re too big. Heat a tablespoon of extra virgin olive oil in a pan and brown the garlic clove for a minute.

Add the radish leaves with pinch of salt and some pepper and sauté them for some minutes.

Beat the egg in a bowl and soak the rinds into it. Spread the breadcrumbs on a plate, drain the rinds from the egg and coat them.

Heat 2 tablespoons of oil in a pan and brown the crumbed rinds as if they were cutlets. Let them cook and turn them until they’re golden brown on both sides.

Heat the bread in the oven and compose the sandwich: first lay the cutlets on half of the bread slices, then add the sautéed radish leaves and finally close your sandwiches with the remaining bread slices.

p.s. the cost of this recipe amounts to less than 2 euros… so it’s definitely crisis-proof!


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