Best use of swiss cheese
I love emental, but I never know what sandwiches to put it in. Ham is the obvious choice, but I'm not a big ham fan. Roast beef can also be ok, but does anyone have the ultimate swiss cheese sandwich?
Any other uses for it are welcome too. It's a marvelous cheese that I don't eat a lot of.
Soop
Apr 14, 2008 07:14AM
a couple of my favorites using swiss:
reuben sandwich
turkey and swiss on a fresh onion roll, or kaiser
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what's a reuben sandwich?
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Seriously?!? Well, this board will give you a good idea, and probably will wax poetic on reubens, but in short, corned beef, sauerkraut, swiss cheese and thousand island dressing on grilled rye.
I believe there is also a Georgia reuben with turkey, coleslaw, swiss and maybe thousand island?
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Just curious as to the OP's age and area of the country he/she is from. I live in the south now and I'm thinking younger southerners may not know what a Reuben is. Reubens are a great sandwich with swiss. I also love open-faced grilled tuna salad sandwiches with swiss melted on top.
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I live in England, and I'm 28.
So the cheese is melted? I love sauerkraut, but it can be hard to find over here. Tuna is a good point. I didn't think of that
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Mmmmmmm....Reuben, one of my all time fav's, although it has to be made with pastrami for I do not like corned beef:
http://www1.istockphoto.com/file_thum...
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the swiss is melted on the bread with the 1000 island, and the corned beef and kraut end up between the melted cheese when you put the sandwich together.
kind of like a tuna melt.
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non-sandwich use: melts great in an omelet or frittata with spinach, mushrooms & onions.
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rye bread, lightly toasted
4 nice slices of cheese'
3 slices of fresh tomato
nice helping of your fav mustard
grilled on a press
great sandwich!
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oh jeez i do a variation on this (yours sounds amazing by the way).
swiss cheese, rye bread, kosher pickle slices, and mustard grilled panini style
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bisu, do you place the kosher pickle slices inside the panini?
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not to answer for bitsu, but i've tried that. the pickle when warmed through loses the nice crunch in texture that is so appealing against the soft, oozy filling. the flavor is fine, though.
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alk, thanks for adding to the dialogue. I was having hesitation over a warm pickle...not sure it appeals to me. The great thing about pickles IS the crunch/cold/sour hit!
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exactly. the contrast is the best.
"warm pickles" sound like a (very) bad rock band.
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yes i place them inside the panini and yes you do lose the wonderful crunch but I really enjoy the flavor nonetheless.
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it is still sour, that's true. just not as sharp and vinegary....
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ok..rather than judge..i'll give pickles in the panini (not the rock band!) a try this week...see if I'm a convert.
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true....got any suggestions for substitutions? I could always make the sandwich sans pickle and take a bite of the sandwich then a bite of a cold pickle. (:
works for me!
hah, or I could chase it all with a swig of pickle juice
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no, no no; just put pickle on post grilling.
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quiche lorraine is one of my favorite non-sandwich uses.
and let's get soop a good reuben sandwich!!!!! (yes, THE best sandwich in the world). soop, here's a step-by-step: http://closetcooking.blogspot.com/2008/02/reuben-sandwich.html
another appetizing photo (using the standard rye) http://thumbs.dreamstime.com/thumb_35/113518817695PnJX.jpg
a little history: http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm
and a russian dressing primer (for the reuben): http://www.barrypopik.com/index.php/n...
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Emmenthaler, Gruyere and Fontina...the perfect cheese fondue!
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best use of swiss cheese? Between two slices of seeded rye bread as a grilled cheese sandwich.
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I'm SO gonna make a reuben sandwich this weekend. Possibly tonight. Particular thanks to alkapal for all the useful info!
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you are most welcome, soop!
i lightly toast my rye before i make the sandwich and grill it. i also smear the outside with softened butter for a nice golden brown. be sure when you grill it, you press it down with another heavy pan (just let it rest on top while it grills) -- for a better grill crust, so to speak, and to melt the cheese well with the kraut. let it grill long enough....
you will love it. (i typically add a little sharp mustard, as well. sometimes a dill slice, sometimes coleslaw once it is done.) happy eating, soop!
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Toast a sesame bagel, brush lightly with dijon mustard. Slice some dry, hard kosher salami, put swiss cheese on each 1/2. Broil for 2-3 min till cheese melts lightly, eat open face. Yum yum, particularly good with matzo ball or cabbage soup.
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What's a matzo ball? What you said sounds nice too, but I have to say, I'm not the greatest fan of salami.
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A matzo ball is a round dumpling made from matzah meal, cooked in chicken broth. It is delicious.
From your questions, i.e. what's a reuben, what's a matzo ball, I think you're missing out on the whole wonderful cuisine that is Jewish traditional food and/or deli foods.
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I love deli style stuff, but bagels are about as jewish as it generally gets in this country. Never heard of Matzah meal either, but it sound like a giant meatball :)
Any other recommendations? Tell you what, this would be a good topic :D
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The Jewish people came to England in 1066, went through an expulsion in the 1200s and then started resettling in England under Cromwell.
The traditional English fish-and-chips is a direct result of Jewish cooking at work in England.
I agree, fascinating topic for another thread. My recommendation would be to seek out a traditional Jewish deli, and try a bit of everything, especially lox, knishes, rugelach, kreplach, and of course, matzo ball soup.
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I had knishes in new york. Good idea, a bit like a hash brown
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I just looked fish & chips up on Wikipedia and it ties in with what I thought - frying in oil originated in the mediteranian where they used olive oil (it has a higher boiling point). When it came over here we started using animal and vegetable fat which has a lower boiling point and somehow seeps into the food.
Never new it was bought over by the Jews before though :)
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knish, schmish -- a heavy potato croquette! <ducking>
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It ain't heavy, it's my breakfast.
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Deep frying at the proper temperature (360 degrees) eliminates oil soaking the food. To test, if you do not have a thermometer, a cube of fresh bread should brown in about 15 seconds.
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Gah, I tried to make one yesterday, but it wasn't that good. I couldn't find any pastrami, and I didn't have any butter. I used thick sliced ham instead, but the cheese didn't melt too well, the bread kinda burned a bit, and I'm not sure about it being rye bread. It's quite thick and stodgy. I might have to refine it to suit me more.
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not pastrami, corned beef. thinly sliced. thinly sliced swiss cheese, double-layered. drained kraut. dressing. toasted rye bread with or without seeds (i like seeds). how did you cook it if not grilling in a skillet? poor soop, still no reuben!
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I cooked it in a pan. Are you sure of the corned beef? I'm not fond of it. And is your corned beef the same as ours? The coarse salty mushy crumbly stuff that is usually canned?
I double layered the cheese, I used 1000 island dressing (no russian dressing).
I imagine... fresh crusty toasted white roll, pastrami, swiss cheese grilled, then the sauerkraut. I think that might suit me more. Also rye bread is very heavy and close. I'm not used to it.
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NOT corned beef from a can! if you can get deli pastrami, you can get corned beef sliced to order at the same place.
well, you have plenty of ideas here! have fun trying them in all combinations. (but they won't be a reuben....) ;-)
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also, check it out: My rye bread didn't look like this:
http://thumbs.dreamstime.com/thumb_35/113518817695PnJX.jpg
It was an artisan bread that looked like this:
http://www.breadsetcetera.com/graphic...
Could that be a factor? Is your rye bread different to ours?
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OH NO!!! wrong bread. no wonder you aren't happy. get light rye (take photo to the bakery: http://images.google.com/imgres?imgur...
what you got was a very heavy german rye. NOT suitable at all for reubens.
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Yeah, that does seem a bit different!
Even if you get sliced corned beef it's still the same thing... Here, this is exactly what we get in this country (sainsbury's is a supermarket)
http://www.sainsburys.com/groceries/i...
Not sure if you can see it ok there, but basically, it's the same as the stuff you get in a can - you can't bend it without it snapping.
If you're up for doing me another favour, you could look through the cooked meats and see what's the most similar - but I reckon it might well be pastrami.
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this crumbles like you describe? it LOOKS like slices: http://www.sainsburys.com/groceries/index.jsp?bmUID=1208351712314
pastrami is a different cure/texture/flavor. http://www.foodnetwork.com/food/ck_culinary_qa/article/0,,FOOD_9796_1696221,00.html
go on the london board (i'm assuming you are in london?) here on chow, and ask americans where they get their ny deli style corned beef.
edit: just googled. go authentic: http://www.google.com/search?client=s...
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Thanks man, you came through again :)
Might be a bit of a mission though
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And I'm gonna grill it next time.
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Soop, I looked up the reuben on wikipedia, and they say if you substitute pastrami, it is a Rachael. Here is the link:
http://en.wikipedia.org/wiki/Reuben_s...
BTW, corned beef is just beef brisket that has been "pickled" in a special brine. It needs to be deli thin, whether you use corned beef or pastrami, and it has to be grilled like a grilled cheese sandwich is. Thinner bread and not so dense. No canned meats for this one! No wonder you don't like it!
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on crusty bread w/ roasted butternut squash slices, carmelized onions, sage
in an omelette w/ wild mushrooms and caramlized onions.
and, french onion soup is all too obvious huh?
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I finally found some pastrami - I used a fresh white loaf, plenty of pastrami and swiss cheese and topped with sauerkraut. It was absolutely delicious, and thankyou to everyone who suggested it :)
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jewish deli or waitrose?
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It's super simple, but I love swiss with cajun turkey, tomato, and mayo on oatnut bread.
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Make French onion soup. Toast some baguette rounds. Top them with grated Emmenthal (purists will insist on Gruyère). Float a round in each individual oven-proof soup-filled bowl. Run under your oven's broiler until the cheese bubbles. Enjoy!
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