Melted Appenzell, Emmentaler, Pear, And Cumin Recipe

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Melted Appenzell, Emmentaler, Pear, and Cumin

Vicki Butts (lazyme)


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.

☆☆☆☆☆ 0 votes
15 Min
10 Min
Stove Top


8 slice
pain au levain, sourdough, or pumpernickel
4 oz
emmantaler, thinly sliced
pear, ripe but firm, unpeeled and very thinly sliced
4 oz
appenzell cheese, thinly sliced
cumin seeds, several pinches
soft butter or olive oil for spreading on bread


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.
2Top each sandwich with a second slice of bread and press together firmly to seal.
3Spread the outside of each sandwich lightly with butter.
4Heat a heavy nonstick skillet or sandwich press over medium-high heat.
5Put a weight on the sandwiches.
6Brown, turning once or twice, until the bread is crisp and golden and the cheese has melted.
7Serve right away.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Dairy
Regional Style: Eastern European
Other Tag: Quick & Easy