Melted Appenzell, Emmentaler, Pear, and Cumin

Melted Appenzell, Emmentaler, Pear, And Cumin Recipe

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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.

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15 Min
10 Min
Stove Top


Add to Grocery List

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

How to Make Melted Appenzell, Emmentaler, Pear, and Cumin


  • 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.

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About Melted Appenzell, Emmentaler, Pear, and Cumin

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

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