melted appenzell, emmentaler, pear, and cumin
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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prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 slices pain au levain, sourdough, or pumpernickel
- 4 ounces emmantaler, thinly sliced
- 1 - pear, ripe but firm, unpeeled and very thinly sliced
- 4 ounces 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
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Step 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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Step 2Top each sandwich with a second slice of bread and press together firmly to seal.
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Step 3Spread the outside of each sandwich lightly with butter.
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Step 4Heat a heavy nonstick skillet or sandwich press over medium-high heat.
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Step 5Put a weight on the sandwiches.
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Step 6Brown, turning once or twice, until the bread is crisp and golden and the cheese has melted.
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Step 7Serve right away.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Ingredient:
Dairy
Culture:
Eastern European
Category:
Sandwiches
Method:
Stove Top
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