Melted Appenzell, Emmentaler, Pear, and Cumin

Melted Appenzell, Emmentaler, Pear, And Cumin Recipe

No Photo

Have you made this?

 Share your own photo!

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 Melted Appenzell, Emmentaler, Pear, and Cumin

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