Search Results for: swiss
Grilled Cheese Paradise: 50 Varieties of Grilled Cheese That Will Blow Your Mind
How to make grilled cheese:
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
1. Classic Sandwich: 2 slices cheddar, Monterey Jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.
2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.
3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each Cheddar, Muenster and Swiss cheese.
4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice Monterey Jack or American cheese, some pickled jalapeno slices and 1 slice cheddar. Cook, flipping once, until golden.
5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.
6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)
7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.
8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.
9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture.
10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.
11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice Havarti, 2 to 3 tablespoons chicken salad and another slice of Havarti. Cook, flipping once, until golden.
12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each Monterey Jack and ham. Cook, flipping once, until golden.
13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each Provolone and Mozzarella. Top with another slice of bread and cook, flipping once, until golden.
14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.
15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden.
16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.
17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice Muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten.
18. Cajun Sandwich: 2 slices country white bread with 2 slices Provolone. Cook in butter with a pinch of Cajun seasoning.
19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.
20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)
21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.
22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden.
23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet.
24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil.
25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden.
26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.
27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden.
28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden.
29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten.
30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.
31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden.
32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.
33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.
34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden.
36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden.
37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.
38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil.
39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.)
40. Fried Mozzarella: Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.
41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts.
42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.
43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.
44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.
45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.
46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.
47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.
48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.
49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.
50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
Be sure to make a stop at Shisler’s Cheese House and let us help you make your next grilled cheese masterpiece with our wide selections of imported and domestic cheeses!
The Cheese Report Card: A Guide to the Best Cheeses
Though high in saturated fats, it provides many essential nutrients including protein, vitamin D and zinc as well as calcium.
Here’s a round-up of your favourite cheeses and how healthy they are. All figures are based on a healthy portion size of 30 grams (a matchbox-size chunk).
- Swiss
120 calories, 9 g fat, 290 mg calciumVery high protein, with a matching high-mineral content. A 30g portion of Emmenthal provides more than a third of the Recommended Daily Allowance (RDA) of calcium and nearly a tenth of the RDA for zinc – essential for healthy skin, reproductive health and the immune system.Health score: 8/10
Brie
96 calories, 8 g fat, 162 mg calciumMost people assume it is one of the fattiest cheeses, but it has lower levels than cheddar or stilton and a good quantity of calcium. It is also a reasonable source of zinc and the rind is rich in vitamin B1 – essential for cells to release energy.
Health score: 6/10
Camembert
89 calories, 7 g fat, 105 mg calcium
Camembert has a third less fat and a quarter fewer calories than hard cheeses. It is high in folic acid which the body needs to make red blood cells, though pregnant women (who need a higher intake of folic acid) should avoid Camembert.
Health score: 5/10
Parmesan
136 calories, 9.8 g fat, 360 mg calcium
Extremely high in calcium, just a tablespoon of Parmesan grated over pasta supplies 15 per cent of the RDA. It is also the best cheese for zinc, although it is high in salt.Health score: 9/10
Cottage Cheese
29 calories, 1.2 g fat, 22 mg calcium
This is the only truly low-fat cheese, making it ideal for slimmers. But the downside is a low calcium content, which reduces its nutritional rating compared with other cheeses.
Health score: 5/10
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Cheddar
124 calories, 10.3 g fat, 216 mg calcium
One of the highest-fat cheeses, but it’s also a good source of calcium and zinc. A national favourite, nonetheless.Health score: 6/10
Half-fat cheddar
78 calories, 4.5 g fat, 252 mg calcium
Also higher in protein, calcium and zinc than normal cheddar. But on the downside, it’s a bit lower in vitamins A and D.Health score: 9/10
Cream cheese
132 calories, 14.2 g fat, 29 mg calcium
The unhealthiest cheese as it is close to 50 per cent pure fat and has only a fraction of the calcium content of many hard cheeses.
Health score: 2/10
Edam
100 calories, 7.6 g fat, 231 mg calcium
Contains a medium amount of fat, is rich in calcium, but high in salt so is not advisable for high blood pressure sufferers.
Health score: 8/10
Goat’s cheese
59 calories, 4.7 g fat, 57 mg calcium
Low in calories and richer in vitamin D (an important bone-strengthener) compared with cow’s milk cheeses, although it is not a great source of calcium or zinc.
Health score: 6/10
Processed cheese slices
78 calories, 5.6 g fat, 213 mg calcium
Rich in calcium and lower in unhealthy saturated fats than unprocessed cheese. Gets its dubious ‘plastic appeal’ from added milk proteins, modified starch, preservatives and emulsifiers.
Health score: 6/10Feta
75 calories, 6 g fat, 108 mg calcium
Made with sheep’s milk, it has a moderate amount of calcium and fewer calories than half-fat cheddar. Feta is also a better source of vitamin D than cow’s milk cheese, but is also the saltiest variety – a 30g portion has a fifth of the daily guideline intake for women.
Health score: 7/10
Mozzarella
90 calories, 7.5 g fat, 155 mg calciumA medium-fat cheese which can be disproportionately high in unhealthy saturates. However, it has a good calcium content.
Health score: 7/10
Ricotta
56 calories, 4.4 g fat, 63 mg calcium
Fairly low in fat and salt, and contains low to medium amounts of calcium.Health score: 7/10
Stilton
123 calories, 10.7 g fat, 96 mg calcium
Similar to cheddar in fat and calories, but has a much lower calcium content. It is high in folic acid, though, like all blue-veined cheese, it is not suitable for pregnant women as it carries a listeria risk.
Health score: 4/10
Be sure to stop by Shisler’s Cheese House to pick up your supply of healthy cheeses or order online here!
Amazing Recipes To Satisfy Your Hunger For Cheese
Something warm for lunch: straight-from-the-oven ham and cheese turnovers.
INGREDIENTS
- 1 1-pound package refrigerated pizza dough
- 8 ounces deli ham, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
- 1/2yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head romaine, torn into pieces
- Heat oven to 400° F. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
- Stack a slice of ham and cheese and some onion on the bottom of each triangle and roll the dough up around the filling. (Some will stick out the ends.)
- Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.
- Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.
Cheddar cheese and horseradish give an ordinary roast beef wrap some bite.
INGREDIENTS
- 4 ounces cream cheese, softened
- 2 tablespoons prepared horseradish
- 4 large flour tortillas
- 1 head romaine lettuce, tough ribs removed
- 8 ounces thinly sliced deli roast beef
- 4 ounces Cheddar, thinly sliced
DIRECTIONS
- In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.
- Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.
Try these on a cold winter Sunday: red pepper–flaked scones made with buttermilk and Swiss cheese.
Crispy tacos get a fresh mix of pinto beans and Cheddar.
INGREDIENTS
- 1 15-ounce can pinto beans, rinsed
- 3/4 cup mild salsa
- 1 heart of romaine
- 8 taco shells
- 1 cup shredded Cheddar
DIRECTIONS
- In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
- Tear the lettuce into bite-size pieces.
- Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
Swiss cheese, eggs, and prosciutto are sandwiched together in a crisp, golden Panini.
INGREDIENTS
- 8 large eggs
- kosher salt and black pepper
- 2 tablespoons unsalted butter
- 4 soft rolls, halved lengthwise
- 8 ounces prosciutto, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
DIRECTIONS
- In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
- Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
- Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
- Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
- Repeat with the remaining sandwiches.
Monterey Jack melts into scrambled eggs spiced with salsa.
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 10 eggs
- 2 tablespoons milk or water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Monterey jack cheese
- 3/4 cup salsa (drained)
- 1 cup crushed tortilla chips
DIRECTIONS
- Heat butter in a large nonstick skillet over medium heat.
- Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.
This tangy, oozy dish is loaded with Swiss cheese.
INGREDIENTS
- 3 eggs
- 3 cups buttermilk
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1/8 teaspoon freshly ground pepper
- 2 pounds baking potatoes, peeled and cut into 1/8-inch slices
- 2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
- 1 pound Swiss cheese, shredded
- 1/4 pound Parmesan, grated
DIRECTIONS
- Heat oven to 400° F.
- Coat a 3 1/2-quart casserole with cooking spray. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set aside.
- Arrange a layer of slightly overlapping potatoes in the casserole. Cover with a layer of apples and sprinkle with a third of each cheese. Pour a third of the egg mixture on top. Make 2 more layers.
- Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or until the potatoes are tender. Remove from oven. Serve warm or at room temperature.
Everything but the kitchen sink goes into quesadillas finished off with Cheddar or Monterey Jack.
INGREDIENTS
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- 3/4 cup salsa, drained
- 18-count package large flour tortillas
- 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
DIRECTIONS
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
- Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
Smile and Say Cheese! Cheese Promotes Dental Health!
Dairy products are important for good overall health, especially its contributions to our bone health. Eating cheese and other dairy products are also known to promote dental health as they help protect teeth against cavities, according to a study published in the an issue of General Dentistry
In the study conducted for that publication, researchers randomly assigned 68 participants aged 12 to 15 to one of four groups: cheese, milk, sugar-free yogurt or control (paraffin). The subjects chewed or swished their product for three minutes and then swished their mouths with water. Researchers measured the dental plaque pH level at four sites in each participant’s mouth at a period before consumption and then at periodic intervals at 10, 20 and 30 minutes after consumption of these products.
The subjects in the milk, sugar-free yogurt and paraffin groups had no real significant changes in the overall pH levels in their mouths. The pH levels for those who ate cheese, however, increased rapidly and dramatically at each interval following consumption. This would suggest that cheese has anticavity properties and that eating cheese could help fight the dental battle against cavities and plaque build up.
A pH level lower than 5.5 puts a person at risk of tooth erosion, which is a process that wears away tooth enamel and opens the door for plaque build up and tooth decay. “The higher the pH level is above 5.5, the lower the chance of developing cavities,” explains Vipul Yadav, lead author of the study.
The study results illustrated that the rising pH levels in the cheese group might have occurred because of increased saliva production, which could have been caused by chewing through the cheese itself. Also, various compounds found in cheese itself may adhere to tooth enamel and help protect teeth from acid that would otherwise eat away at the enamel on teeth, leading to tooth decay.
“It looks like dairy does the mouth good,” says Academy of General Dentistry spokesperson Dr. Seung-Hee Rhee, “Not only are dairy products a healthy alternative to carb or sugar-filled snacks, they also may be considered as a preventive measure against cavities.”
From an early age, we are encouraged to drink our milk. To the inevitable question “why” comes the response”, milk is good for you because it aids in the building of strong bones and teeth.” The same holds true for the other members of the milk family like yogurt and cheese. Dairy products are also good sources of protein as most nutrition programs suggest several portions of dairy products per day, more for young, growing children or pregnant or breast-feeding mothers.
But it turns out that eating cheese may be good for your teeth in more ways than one. Eating cheese may help reduce the incidence of cavities. When food is eaten, the pH often drops as the mouth becomes more acidic from the foods that are chewed. Teeth are very sensitive to acid and it appears that eating cheese helps maintain a pH level in the mouth that is safe for maintaining dental health and strong teeth. Under experimental conditions, it was shown that the pH drop following consumption of a 10% sugar solution was 4.26, but when the sugar solution was eaten after cheese, the pH dropped to only 6.48.
Aged cheddar, Swiss, blue, Monterey Jack, brie, Gouda, and processed American cheese all have been shown to reduce dental caries.
Let Shisler’s Cheese House be your dental health supporter as we have a wide selection of cheeses that can bring out that beautiful smile of yours!
History Of The Monte Cristo Sandwich And Its Recipe
When thinking of the name “Monte Cristo”, what comes to mind? The Count of Monte Cristo? The Monte Cristo? The quest for the Holy Grail… wait a second, that’s Monte Python! On the tastier side of things, the most tantalizing of these is the Monte Cristo Sandwich. The Monte Cristo is a delicious sandwich served in delis and restaurants across the world. Known for its savory layers of Swiss cheese and ham, turkey or chicken. This deli delight is far and away a cheese lover’s dream sandwich.
What exactly is the Monte Cristo sandwich?
While the Monte Cristo sandwich tends to vary from restaurant to restaurant or from deli to deli, the general blueprint consists of two slices of white bread containing ham, turkey, or chicken, and slices of Swiss Cheese which are dipped in beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly in which you have the option to dip your sandwich for the best Monte Cristo Sandwich experience.
What is the origin of the Monte Cristo Sandwich?
1910s… Most culinary experts believed that the Monte Cristo Sandwich is a variation of a French dish called Croque Monsieur, a grilled cheese sandwich consisting of Gruyere cheese and lean ham layered between two slices of crust-less bread, fried in clarified butter and made in a special grilling iron with two metal plates. Croque Monsieur was served for the first time in a Parisian cafe.
1930s to 1960s… American cookbooks published in this time period showcased this sandwich under a myriad of names including… French Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all sounding delicious, but lacking a truly unique sandwich identity.
1950s… This sandwich was first served under the name “The Monte Cristo” in southern California in the 1950s
1966… Disneyland made its contributions to the ever-surging Monte Cristo Sandwich. It appeared on their menu at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland.
Ever since, the Monte Cristo Sandwich has made leaps and bounds in culinary notoriety becoming one of the most delicious sandwiches of our time and finding its place on menus of restaurants, delis, and other sandwich shops, nationally and internationally.
How to make the Monte Cristo…
Ingredients
- 12 slices firm-textured white bread
- Mayonnaise
- 12 slices Swiss cheese, each about 1/8″ thick
- 6 slices cooked ham, each 1/8 to 1/4″ thick
- 6 slices cooked turkey, each 1/8 to 1/4″ thick
- 3 eggs
- 1/4 cup half-and-half, light cream or milk
- Dash of salt
- 3 to 5 tablespoons butter or margarine
- Powdered sugar
- Parsley sprigs
- Red currant jelly
Directions
Thinly spread one side of each bread slice with mayonnaise. Then assemble 6 sandwiches, using 2 slices of cheese, one slice of ham, and one slice of turkey for each sandwich. Trim bread crusts and filling with sharp knife, making edges of sandwiches even; cut each sandwich in half diagonally.
In a shallow dish, beat eggs, half-and-half, and salt until blended. Places sandwiches in mixture and turn to coat; then let stand, turning occasionally, until all liquid is absorbed. Melt about 3 tablespoons of the butter in a wide frying pan over a medium heat. Add as many sandwiches as will fit without crowding; cook, turning once, until lightly browned on both sides. Remove from pan. Repeat with remaining sandwiches, adding more butter to pan as needed.
Place the sandwiches on an ungreased baking sheet and bake in a 400° oven until cheese is melted (3 to 5 minutes). Dust with powdered sugar and garnish with parsley sprigs. Serve hot, accompanied with jelly. Makes 6 sandwiches.
Out ‘N About Columbus September 29, 2013
[youtube=http://www.youtube.com/watch?v=ukui2Rh4fgo&w=420&h=315]
Our Segment on Out ‘N About Columbus that aired on September 29, 2013. Here is where you can purchase some of the items that were referenced: Ohio Swiss Cheese, Yogurt Cheese With Garlic and Herb, Manchego Cheese, Smoked Cheddar Cheese, Heggy’s Chocolates.
Lucerne Cheese – A Healthy Low Fat Option
Cheese is categorized into varieties based on the methods used for production, type of milk used, local preference and taste. Cheese making is an art by itself and is as delicate as wine making. There are many health benefits of including low fat cheese in our daily diet.
Cheese enhances bone health and prevents osteoporosis. Cheese is also rich in calcium and offers all related benefits. For vegetarians, cheese provides ample protein. A cube of cheese contains around 5 to 7 grams of protein.
One of the most popular low fat cheeses used by dieters is Lucerne cheese. This cheese comes with small holes and is semi-soft and young. It is low in sodium and fat and comes in a mild, smooth and light flavor. If you are cautious about your sodium intake or if you are on a strict diet, this cheese is ideal for you.
The aging process during the making of Lucerne cheese and other low fat or normal cheese breaks down the milk sugar. It is therefore low in carbohydrates and ideal for diabetics. Low fat cheese is also ideal for those who are intolerant to lactose as it contains minimal or no lactose.
You can enjoy cheese in many ways. The best way to enjoy the goodness of Lucerne cheese is to grate it over soups and salads. If you wish to enjoy mouthwatering, delicious, cheese dripping sandwiches, add in a slice to your whole wheat vegetable sandwich.
Make steamed broccoli and melt Lucerne cheese over it to enjoy a delicious snack. This low fat cheese can also be had with fruits as appetizers. You can enjoy cubes of Lucerne cheese for a snack as you do not have to worry about the fat content.
Lucerne cheese comes with 17% fat calories, 38% protein calories and 45% carbohydrate calories. Add in a generous quantity of low fat cheese like Lucerne cheese in your diet and complement this with regular exercise and you are on your way to a healthy and fit lifestyle. You can find recipes for mouthwatering dishes using Lucerne cheese. Be sure to try them all.
In addition to Lucerne cheese, we also have other healthy cheeses including Farmer’s Cheese, Lacy Swiss, Lacy Baby Swiss, and several varieties of yogurt cheese. Check out our skinny alternatives section for more healthy yet delicious alternatives.
Please tell us your favorite use for Lucerne Cheese by commenting in the box below.
NUTRITIONAL FACTS:
Serving Size 1 Oz. (28g) Servings Per Container 32 Calories 90
Total Fat 7g (9%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 15mg (5%)
Sodium 65mg (3%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g (0%)
Total Sugars 0g (0%) – Includes 0g added sugars
Protein 8g
Vitamin D <1 mcg (0%) :: Iron 0 mg (0%) :: Calcium 279 mg (28%) :: Potassium 20 mg (0%)
*Percent Daily Values (DV) are based on a 2,000 Calorie Diet
Wine Pairings with Cheese: The 29 Most Popular Cheeses
Wine Pairings with Cheese can be particularly challenging. One must select cheeses and wines that compliment each other perfectly without the flavors competing or overwhelming one another. So here is an alphabetical listing of 29 of the most popular cheeses in the United States and suggestions for wines that pair well with them. Keep in mind this list is not comprehensive. There are other wines that pair well with these cheeses. But these are the best matches in my humble opinion. This list should easily print to two pages so it can be used as a handy guide. Hopefully it will help you impress you friends at your next gathering. Click on any cheese to find more information and other pairing options.
Amish Butter Cheese – Chardonnay
Asiago Cheese – Beaujolais, Chardonnay, Cabernet Sauvignon, Chianti, Merlot. Pinot Noir, Riesling, Sauvignon Blanc, Syrah (Shiraz)
Baby Swiss– Asti Spumanti, Cabernet Sauvignon, Chardonnay, Dolcetto, Riesling, Sauvignon Blanc, Sparkling/Champagne, Vidal Blanc
Bacon Cheese– Baco Noir, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Gris, Pinot Noir
Brick Cheese– Baco Noir, Gamay Noir(Beaujolais), Gewurztraminer, Pinot Gris, Zinfandel
Canadian Cheddar (Sharp) – Cabernet Franc, Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Chardonnay, Merlot, Rioja, Sauvignon Blanc, Pinot Gris, Pinot Noir, Syrah(Shiraz), Tempranillo, Zinfandel
New York Cheddar (Medium)– Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewurztraminer, Merlot, Pinot Gris,Pinot Noir
Colby Cheese– Chardonnay, Dry Champagne/Sparkling Wine, Gamay Noir(Beaujolais), Muscat, Riesling, Rose/Blush, Sauvignon Blanc
Danish Blue Cheese– Cabernet Franc, Cabernet/Merlot (Bordeaux), Cabernet Sauvignon, Desert Wines-(Icewine, Late Harvest Muscat, Riesling, Vidal Blanc, Viogniers), Maderia, Port-Tawney, Sherry
Farmer’s Cheese– Chardonnay, Gamay Noir(Beaujolais), Muscat, Pinot Noir, Reisling, Rose/Blush
Goat Cheese – Beaujolais, Chablis, Sancerre, Sauvignon Blanc, Tempanillo
Gouda– Beaujolais, Champagne/Sparkling Wine, Chardonnay, Pinot Gris, Riesling, Sauvignon Blanc
Gruyere– Beaujolais, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir, Riesling, Syrah (Shiraz), Sauvignon Blanc
Havarti Cheese – Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc, Zinfandel
Havarti with Caraway – Beaujolais, Cabernet Sauvignon Merlot, Pinot Noir, Riesling, Sauvignon Blanc, Zinfandel
Havarti with Dill– Cabernet Franc, Cabernet/Merlot (Bordeaux), Rioja, Tannat, Tempranillo
Horseradish Cheese– Gewurztraminer, Muscat, Pinot Noir
Marble Cheese– Baco Noir, Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Grenache, Merlot, Rose/Blush
Mozzarella– Beaujolais, Chianti
Muenster– Baco Noir, Gamay Noir(Beaujolais), Gewurztraminer, Pinot Gris, Zinfandel
Parmesan– Baco Noir, Cabernet Franc, Cabernet Sauvignon, Cabernet/Merlot(Bordeaux),Grenache,Sherry, Syrah (Shiraz), Zinfandel
Provolone – Beaujolais, Chardonnay, Chianti, Syrah (Shiraz)
Pepper Jack Cheese– Gewurztraminer, Pinot Noir, Sauvignon Blanc
Raclette – Fendant, Pinot Gris, Riesling, Savoie
Romano (Pecorino) – Cabernet Sauvignon, Chianti, Merlot, Zinfandel
Sharp Swiss– Cabernet Franc, Dolcetto, Gerwurztraminer, Grenache, Merlot, Muscat, Riesling, Vidal Blanc
Swiss Cheese – Beaujolais, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Gris. Pinot Noir, Riesling, Sauvignon Blanc
Smoked Cheddar– Cabernet Franc,Cabernet/Merlot(Bordeaux), Cabernet Sauvignon, Grenache, Merlot, Pinot Gris, Pinot Noir, Syrah(Shiraz), Tempranillo, Zinfandel
Smoked Gouda – Chateauneuf-du-papa, Chianti, Garnacha, Merlot, Sangiovese, Syrah(Shiraz), Tempranillo
Most of the suggested wines should be available at your local wine and spirit store. Please feel free to give feedback on this list or additional wine pairing suggestions.
Happy Valentines Day!
A Collection of The Best Sweet Treats for The True Chocolate Lover!
Heggy’s Candy Company has built a rich tradition of premium hand crafted chocolates and candies throughout the United States for over 9 decades. Founded by Ben Heggy in 1923, Heggy’s Chocolates remains one of the premiere candy companies in America.
Over the years, Heggy’s Chocolates has remained a family owned and operated business and today they maintain a high level of commitment to their customers and the community.
While the art of handcrafting quality candies and chocolates has been discarded by most candy producers, Heggy’s Chocolates has withstood the test of time. They still use the care and patience necessary for Heggy’s Chocolates unique savory taste.
Heggy’s Chocolates has built a devoted following of candy lovers in the US over the years, and we at Shisler’s have created a special Chocolate Lover’s Valentines Gift Box made primarily from Heggy’s Chocolates.
The Valentine’s Chocolate Gift Box Includes:
Chocolate Cheese
Heggy’s Milk Chocolate Turtles
Chocolate Covered Fruit
 Custom designed for the sophisticated lady!This package includes Havarti Cheese, Heggy’s Solid Milk Chocolate Heart, Strawberry Cheesecake Swirl Fudge, Strawberry Caramel Creams, and Yogurt Covered Cranberries. Best Enjoyed with a glass of wine and a warm hug!
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For the man in your life. Flowers and candy just don’t work as well for men. So why not let him indulge in what he truly loves! This collection includes a ring of Troyer’s Genuine Trail Bologna, Ohio Swiss Cheese, Pepper Jack Cheese, Clem’s Hot Pepper Relish, Shisler’s Private Label Mustard, and Carr’s Table Water Crackers!
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Rösti Potatoes
Rösti (Rq-sty) Potatoes, sometimes spelled Roschti Potatoes according to Swiss German, was originally a breakfast dish enjoyed by farmers in the Swiss Canton of Bern. Many Swiss people consider Rösti to be a national dish. This particular variation includes fresh smoked ham, which was an advent of the Swiss and German settlers in Northeastern Ohio’s Amish Country. The smoked mozzarella was added to make the dish more flavorful, as it is now often enjoyed as a lunch or dinner dish rather than just breakfast. This is another one of those recipes where the quality of the ingredients will determine the quality of the dish. While various types of potatoes are acceptable, make sure to use quality fresh ham and smoked mozzarella. Budget ham and cheese from your local grocery store will not add much zing.
Ingredients
- 6-8 Large Potatoes
- 1 Large Onion
- 1 tablespoon of salt
- 3 Tablespoons of Butter (we recommend Fresh Amish Butter)
- 2 Tablespoons of Olive Oil
- 1¼ cups of Grated Smoked Mozzarella cheese
- ½ Pound of fresh smoked ham, very thinly sliced
Preparation
- Peel potatoes and onion. Finely chop onion and finely shred potatoes. Combine onions, potatoes, and salt.
- Heat 2 skillets. Divide the butter and olive oil evenly between them. Heat until the butter is slightly brown. Then divide the potato-onion mixture evenly between them. Cook both for 8 minutes, stirring once or twice.
- Add Smoked Mozzarella to both skillets. Firmly press potatoes into pancake shapes.
- Press the two pancakes together with smoked ham in between.
- Cover and cook for 5 minutes until the bottom becomes crispy. Then flip and cook for an additional 5 minutes.
Serve immediately.
