melted appenzell, emmentaler, pear, and cumin
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Wafer-thin pear slices add a sweet, tart, and juicy accent to this rich mixture of Swiss cheeses and earthy cumin seed. Use any cheese from Switzerland or the Jura (France) with a good strong flavor. For a more Dutch flavor, choose Edam or Gouda instead. From Grilled Cheese by Marlena Spieler.
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yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For melted appenzell, emmentaler, pear, and cumin
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8 slicepain au levain, sourdough, or pumpernickel
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4 ozemmantaler, thinly sliced
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1pear, ripe but firm, unpeeled and very thinly sliced
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4 ozappenzell cheese, thinly sliced
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cumin seeds, several pinches
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soft butter or olive oil for spreading on bread
How To Make melted appenzell, emmentaler, pear, and cumin
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1Arrange 4 slices of the bread on a work surface, then top with a layer of the Emmentaler cheese, then the pear, then some Appenzell cheese, and a sprinkling of cumin seeds.
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2Top each sandwich with a second slice of bread and press together firmly to seal.
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3Spread the outside of each sandwich lightly with butter.
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4Heat a heavy nonstick skillet or sandwich press over medium-high heat.
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5Put a weight on the sandwiches.
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6Brown, turning once or twice, until the bread is crisp and golden and the cheese has melted.
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7Serve right away.
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