Jarlsberg cheese

A mild, semi-soft, part skim cheese made from cow’s milk. Jarlsberg has a buttery, rich texture with a mild, nutty flavor characterized by large round holes. It is an all-purpose cheese, good for both cooking and for eating as a snack. Choose from Jarlsberg regular or Jarlsberg Lite, available in slices, wedges, and random weight pieces. Jarlsberg is the #1 selling specialty cheese in the USA.

Jarlsberg is appreciated by both world class and amateur chefs worldwide. The versatility of the cheese makes it an ideal choice for cheese platters, salad toppings and an excellent ingredient in hot dishes.

Recipe : Double-Decker J-BLT

• 12 slices country white (or sourdough) bread
• 8 slices Jarlsberg, halved®
• 8 slices cooked bacon, halved
• 16 medium size slices of tomato
• 16 leaves lettuce
• 8 tablespoons mayonnaise

The J-BLT. Jarlsberg® turns the BLT into something special.

DIRECTIONS:

Spread 1 tablespoon dressing on first slice of bread. Layer with 2 lettuce leaves, 2 tomatoes, 2 halves of Jarlsberg® and bacon. Repeat one more time before topping with third slice of bread. Cut each sandwich in half before serving. Serves 4.

Collier’s Classic Welsh Rarebit

Ingredients

• 3 egg yolks
• 50ml Welsh ale, such as Brains
• 1 tbsp mustard - try Double Dragon Welsh mustard
• 1 tbsp Worcestershire sauce
• 200g Collier's cheddar
• 4 shallots - finely diced
• 3 x traditional muffins, cut in half

Instructions

1. Mix all the ingredients together in a bowl. Toast the muffins on both sides. Spread a layer of the cheese mix on top, quite thickly, and grill until brown and bubbling.
2. If you like a Hot Chilli Rarebit, add 2 tsp of finely chopped red chilli to the cheese mix before grilling.

Notess
Quick, simple and so tasty, use muffins instead of the usual bread for extra bite.

Egg Salad with Scallions and Celery

Ingredients

• 4 hard boiled eggs, coarsely chopped
• 1 stalk celery, including the leaves, finely chopped
• 2 green onions, chopped
• 2 tablespoons low-fat mayonnaise
• salt and pepper to taste
• pumpernickel cocktail bread

Directions
Mix all ingredients and serve on pumpernickel squares.

Salmon Burger

Try this healthy variation as a delicious alternative at your next backyard barbecue.

Ingredients

• 1 1/3 lbs boneless, skinless salmon, cut into chunks
• 1 cup sliced olives, divided
• 1/4 cup chopped fresh chives
• 2 tsp crushed fennel seeds
• 1 tsp minced lemon zest
• 3/4 tsp kosher salt
• 6 whole-grain hamburger buns
• 1/4 cup thinly sliced shallots
• 3 cups loosely packed arugula leaves
• 2 Tbs lemon juice

Directions

• Place salmon in bowl of food processor and pulse 3 to 5 times until coarsely ground. Transfer to clean mixing bowl and stir in 3/4 cup olives, chives, fennel seeds, lemon zest and salt. Form into 6 patties and grill over medium-high heat for 4 to 6 minutes on each side.
• While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. Combine shallots, arugula, lemon juice and remaining olives in small mixing bowl. Set aside. Place 1 cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.

Nutrition Facts

Calories 298

  Calories from Fat 98 (33%)

(17%)Total Fat 11g

(11%)Saturated Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

(15%)Cholesterol 45mg

(28%)Sodium 678mg

(17%)Potassium 580mg

Total Carbohydrate 23g

(12%)Dietary Fiber 3g

Sugars 3g

Sugar Alcohols 0g

(53%)Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Ham, Gruyere, Apple Sandwiches On Ciabatta

1	loaf Ciabatta bread
1/4	pound deli-sliced ham
2	ounces thinly sliced Gruyere cheese
1/2	apple (your favorite variety), thinly sliced
	Dijon mustard
1	teaspoon butter (for hot sandwich only)

For a cold sandwich, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Layer cheese on one half. Fold slices of ham on top of the cheese. Top with the apple slices. Cover with the other half of the bread. Cut sandwich in half to serve.

For a hot sandwich, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Sauté the apple slices in a teaspoon of butter in a non-stick pan just until tender. On one slice of bread, layer cheese, then apples and top with ham slices. Top with remaining bread. Heat the sandwich on a grill press or grill pan until warm and cheese has melted slightly. Cut the sandwich in half to serve.

makes 1 sandwich

Pumpkin Peanut Butter Banana Sandwich

Inspired by Elvis Presley’s passion for peanut butter and banana sandwiches, this unique peanut butter sandwich is great for a quick anytime treat. In this version, pumpkin and peanut butter, two nutrition powerhouses, blend easily to create a spread without all the fat and calories of plain peanut butter. Simply spread the light and creamy pumpkin-peanut butter over whole wheat bread and cover with banana slices.

Ingredients

• 1/2 cup pumpkin
• 1/2 cup creamy or crunchy peanut butter
• 4 slices whole wheat or white bread
• 1 medium banana, cut into 1/4-inch slices

Directions

COMBINE pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.

SPREAD 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.

REFRIGERATE leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.

TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Makes 2 sandwiches

Below : classic peanut butter banana sandwich

Tortilla Española

Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali’s version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.

INGREDIENTS

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick
3. 1 onion, halved and thinly sliced
4. Kosher salt and freshly ground pepper
5. 8 large eggs

DIRECTIONS

1. Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.
3. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

MAKE AHEAD

The tortilla can stand at room temperature for 3 hours before serving.

Prosciutto and Fig Spread Sandwich

1. Make fig spread: In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes. Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).


2. Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.


3. Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.

Ingredients
- Fig Spread (Below)
- 1 baguette or Italian bread
- 8 slices prosciutto
- 8 thin slices Asiago cheese
- 8 to 12 arugula leaves

Fig Spread
- 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice

Kofta Sandwich

Ingredients
1 lb lean ground beef
1 small onion, grated
3 garlic cloves, crushed into a paste
2 teaspoons cumin
2 teaspoons sweet paprika
1 teaspoon ground cinnamon
1 teaspoon oregano
1 teaspoon hot paprika or cayenne
1 teaspoon salt
1 teaspoon black pepper

Directions
1. Combine the onions and garlic with the beef and begin to knead.
2. Add the spices and knead with wet hands for 10 to fifteen minutes, or until it is very VERY smooth.
3. Mold into small sausage shapes.
4. Either cook on the grill for about 10 minutes, or broil in the oven for fifteen.
5. Great with tomato and cucumber salad, pita bread, hummus, yogurt and cucumber salad.