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.


☆☆☆☆☆ 0 votes

15 Min
10 Min
Stove Top


  • 8 slice
    pain au levain, sourdough, or pumpernickel
  • 4 oz
    emmantaler, thinly sliced
  • 1
    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


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

Printable Recipe Card

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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