Emmentaler Sandwich Recipes

Sandwiches, the perfect dinner solution when you’re in a pinch, right? Yes, and no.  Sure, you could throw some deli meat and pre-sliced cheese on a piece of white bread and call it a day, but that’s just boring!

I’m sure you read about my love for the authentic Swiss cheese’s I’ve gotten from Guormino Ltd, and I promised to give you all a few recipe options.  Don’t get intimidated, they are really easy, and are totally going to change the way you sandwich!

First up, let’s take a trip to down to Cuba!  Grab your mojitos & get layering!

Cuban Sandwich

  • 1 Cuban Roll, or hoagie roll
  • Yellow Mustard, I prefer Coleman’s (It’s English, but has great flavor)
  • 3 slices Swiss Emmentaler
  • 4 slices thinly sliced pork tenderloin * We make our pork in a sous vide, if you are interested in that method of cooking shoot me a message and I’ll send the recipe
  • 3 slices domestic ham, or tavern ham, which is more traditional
  • 2-3 Sandwich sliced Dill Pickles (Choose your favorite)
  • 1 Tablespoon butter, plus more for cooking


Layering is very important for this sandwich so start from the bottom up

  1. Cut Cuban Roll completely in half
  2. Spread mustard on top half of the roll
  3. Place pickles on the bottom half
  4. On top of the pickles, layer the ham
  5. Next place the pork tenderloin
  6. Finally layer the Emmentaler on top
  7. Split the butter in half and spread on the outside of each half of the roll
  8. Place the bottom half of the sandwich with all of the topping under a high broiler for 1-2 minutes until cheese begins to melt
  9. Melt extra butter in a cast iron skillet or frying pan (you can also just use a Panini press if you have one)
  10. Place sandwich in skillet, and place another pan on top of the sandwich and apply pressure so that the bread compresses and the inside ingredients begin to heat and meld
  11. Once the bottom has begun to brown and the cheese is oozing from the sides, flip the sandwich and reapply the additional pan and more pressure
  12. Once the top is also browned, and the cheese should be completely melted, remove to a cutting board and slice on an angle
  13. Serve immediately and enjoy!

Next up, a trip over the Atlantic.  Grab a glass of Cab and get to the kitchen!

Croque Monsieur

  • 1 Slice thickly sliced Sour Dough bread
  • 3-4 pieces of French or domestic ham
  • ½ – ¾ cup grated Swiss Hornbacher cheese
  • 4-5 Tablespoons Béchamel Sauce

For Béchamel

  • 1.5 Tablespoons Butter
  • 1.5 Tablespoons Flour
  • 1 Cup Whole Milk


For Béchamel

  1. Melt butter then slowly add the flour while stirring to create the roux
  2. In a slow steady stream, or by adding 1 tablespoon at a time while continually stirring, add the milk
  3. If you’d like, you can add some of the grated Hornbacher, or some of the Emmentaler from the previous recipe to the sauce for added flavor depth

For the Croque

  1. Spread butter on the bottom of the bread, and layer the top with Bé This will prevent the bread from burning as well as add a creamy texture to the sandwich
  2. Layer ham topped with the grated Hornbacher
  3. Finally drizzle extra Béchamel on top for an nice crispy topping
  4. Place under a broiler for 3-4 minutes until cheese is melted, and Béchamel begins to brown
  5. Serve immediately and enjoy!

I’d love to see your final results and hear what else you are doing with the Emmentaler! Tag me on IG & don’t forget to use #savetheemmentaler

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