3 posts tagged “swiss cheese”

Mini Open-Faced Corned Beef Sandwiches
Makes 24

24 slices cocktail-size pumpernickel bread 
1/2 cup mayonnaise 
2 tablespoons ketchup 
2 tablespoons sweet pickle relish 
1 tablespoon Dijon mustard 
8 ounces thinly-sliced corned beef 
1 cup sauerkraut 
8 ounces sliced Swiss cheese, cut into 2-inch squares 

1. Preheat oven to 375°. 

2. Place bread on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes. 

3. In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm. 

Chicken Cordon Bleu Burgers
Yields 4 servings

For the slaw:
3 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 bag of packaged coleslaw mix
5-6 radishes, thinly sliced

For the burgers:
3 slices ham 1/4-inch thick, diced into cubes
1 4-ounce chunk Swiss cheese, diced into 1/4-inch cubes
1 1/4 pounds (1 package) ground chicken breast
2 sprigs thyme, chopped
2 tablespoons grill seasoning

For the chutney:
4 apples, Macintosh or any kind you like, cored and chopped
1/4 cup apple cider vinegar
1/2 cup light brown sugar
Nutmeg, freshly grated
1/2 cup whole-berry cranberry sauce
1/4 cup golden raisins

4 sandwich-size English muffins, split and toasted

In a medium-sized bowl, mix together the mustard, honey and red wine vinegar. While whisking, slowly drizzle in the olive oil until the dressing thickens. Season with salt and freshly ground black pepper. Toss the coleslaw and the radishes with the dressing and let sit while you prepare the burgers.

In a small saucepan, cook the apples, cider vinegar, brown sugar and nutmeg until the apples are soft, about 10-15 minutes. Once the mixture has reduced and is thickened, add in the cranberry sauce and raisins. Allow to sit while you make the burgers.

In a large bowl, combine the ham, cheese, chicken, thyme, grill seasoning and season with salt and freshly ground black pepper. Once mixed together, flatten the meat in the bottom of the bowl and score into 4 equal triangles. Form patties about 1-inch thick. Preheat a large non-stick skillet with 2 turns of the pan of olive oil, about 2 tablespoons. Add the patties and cook for 5-6 minutes on each side, or until cooked through.

Place each burger on a toasted English muffin, top with some of the apple cranberry chutney and serve with honey Dijon slaw.

French Bread Pizza
Recipe Courtesy of Rachael Ray
Yields 6 servings

2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese

Preheat the broiler.

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with olive oil and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.

Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.