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!
- 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
- Cut Cuban Roll completely in half
- Spread mustard on top half of the roll
- Place pickles on the bottom half
- On top of the pickles, layer the ham
- Next place the pork tenderloin
- Finally layer the Emmentaler on top
- Split the butter in half and spread on the outside of each half of the roll
- 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
- Melt extra butter in a cast iron skillet or frying pan (you can also just use a Panini press if you have one)
- 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
- 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
- Once the top is also browned, and the cheese should be completely melted, remove to a cutting board and slice on an angle
- Serve immediately and enjoy!
Next up, a trip over the Atlantic. Grab a glass of Cab and get to the kitchen!
- 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
- 1.5 Tablespoons Butter
- 1.5 Tablespoons Flour
- 1 Cup Whole Milk
- Melt butter then slowly add the flour while stirring to create the roux
- In a slow steady stream, or by adding 1 tablespoon at a time while continually stirring, add the milk
- 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
- 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
- Layer ham topped with the grated Hornbacher
- Finally drizzle extra Béchamel on top for an nice crispy topping
- Place under a broiler for 3-4 minutes until cheese is melted, and Béchamel begins to brown
- 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