Recipes

The Vegan

The Vegan

Anyone who thinks vegan food can’t be good hasn’t tried this combo. I wouldn’t just say it’s good for vegan food; it’s just plain good!
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Ingredients

  • 8 slices Go Cheese!®
  • moked Provolone vegan cheese
  • 1 link Tofurky® Italian sausage
  • 4 slices sourdough-style vegan bread
  • Vegan butter spread or mayo

Instructions

  • Slice the sausage into medallions and add to a lightly oiled pan over medium heat.
  • Cook for about 1 minute on each side.
  • Butter one side of each slice of bread.
  • To keep it vegan, this should be a vegan butter alternative or vegan mayo.
  • On the other side of two of the slices of bread add two slices of vegan cheese each, followed by the sausage medallions.
  • Top that with the rest of the cheese and the other slices of bread.
  • Cook at 325° for four minutes on each side.
  • One thing to be careful with when using vegan cheeses is some brands are just plain gross so if Go Cheese!
  • isn’t available at your local natural food store just know that results may vary if you have to go with another brand.
  • Makes two.
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Course; Cheese / Sandwiches
Diets; Vegan

Tuna Melt

Tuna Melt

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Ingredients

Instructions

  • In a bowl combine tuna, mayo, relish, onion, cilantro and lime juice.
  • Hit it with a dash of fresh ground black pepper and salt.
  • Stir until well blended.
  • Butter one side of each piece of bread.
  • On the non-buttered side of one slice of bread add half the sliced cheese and then the tuna mixture.
  • Place remaining cheese on top of the tuna and top it off with the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Melting Dome is recommended for this sandwich.
  • Makes one sandwich.
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Course; Cheese / Fish / Sandwiches

Three Cheese Artichoke and Olive

Three Cheese Artichoke and Olive

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Ingredients

Instructions

  • Rough chop the olives and artichoke hearts then mix with crumbled cheeses.
  • Apply butter to one side of each piece of bread.
  • Laying bread buttered side down, place sliced provolone then add cheese/artichoke mixture.
  • Top with more provolone and the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Makes 2 sandwiches.
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Course; Cheese / Sandwiches

S’mores

S’mores

Who says you need a campfire to enjoy s’mores? Not this guy! Beware; this is a MESSY sandwich! It is not recommended to consume this while wearing your Sunday best.
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Ingredients

  • 2 oz. Brie
  • About 1¼ graham crackers
  • Half a Hershey’s jumbo chocolate bar
  • Marshmallow cream
  • 2 slices Hawaiian sweet bread
  • Butter spread

Instructions

  • Butter one side of each slice of bread.
  • Add half the brie to the other side of each slice.
  • Place chocolate on top of brie on one slice.
  • Smear marshmallow cream on top of that.
  • How much sort of depends on how messy you want your sandwich.
  • I would go for roughly two tablespoons and see how that looks.
  • Add the graham cracker on top of that then the rest of the Brie and the other slice of bread.
  • Cook at 325° for four minutes per side.
  • Makes one.
  • Enjoy!
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Course; Cheese / Sandwiches

Roasted Red Pepper

Roasted Red Pepper

A milder pepper jack
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Ingredients

Instructions

  • Wash the pepper and cut it in half.
  • Remove stem, seeds, and veins.
  • Place on a cookie sheet skin side up.
  • Broil low from the highest rack position.
  • Keep a close eye on the peppers so they don’t burn thru.
  • You want the skin to start to bubble and blacken.
  • Remove the peppers from the oven and place in a zip lock bag in the fridge for about 20 minutes.
  • After that time to rest, the skins should slide right off.
  • Roughly chop the peppers.
  • Butter one side of each slice of bread.
  • Of the facing side of two of them place half the cheese and top with the chopped, roasted peppers.
  • Top with the remaining cheese and the other slices of bread.
  • Cook at 325° for four minutes on each side.
  • I like using the melting dome with this one.
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Course; Cheese / Sandwiches

Raspberry Fontina

Raspberry Fontina

Of the sandwiches that involve fruit, this is the easiest to prepare. There is no cooking of the berries, as they’re perfect right out of the container. Well, unless you buy a package of moldy raspberries but that wouldn’t be the fault of this recipe.
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Ingredients

  • ½ cup fresh raspberries washed
  • 3 oz. Fontina cheese
  • 2 slices Hawaiian sweet bread
  • Butter spread

Instructions

  • Butter one side of each slice of bread.
  • Put half the cheese on the opposite face of one slice of bread and then carefully pile the raspberries on top.
  • Add the rest of the cheese and the second piece of bread.
  • Cook at 325° for about 4 ½ minutes.
  • Yes, cook it a little bit longer to get that Fontina really gooey.
  • The taste return for the effort involved makes good business sense with this sandwich.
  • Melting dome is recommended.
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Course; Cheese / Fruit / Sandwiches

Pepperoni Pizza

Pepperoni Pizza

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Ingredients

Instructions

  • Wash the tomatoes and then slice into ¼” thick slices.
  • Place on a piece of aluminum foil over a cookie sheet and sprinkle a dash of salt and pepper over the tomatoes.
  • Drizzle a little olive oil.
  • Pour the oregano and basil into the palm of one hand, and rubbing your hands together, crush the oregano and basil and shake it over the tomatoes.
  • Broil from the highest tray position in your oven on low for about 5-10 minutes.
  • Keep a close eye so you don’t burn the tomatoes.
  • You’re looking for them to darken and cook down quite a bit.
  • Not to the point of looking like sundried tomatoes, but you want about half the juice cooked out.
  • Butter one side of each slice of bread.
  • Use the best sourdough you can find for this.
  • There is a local grocery store that sells sourdough that has whole cloves of garlic in it.
  • That stuff is amazing for this.
  • Place half the cheese on two of these slices.
  • Add tomatoes and pepperoni and then the rest of the cheese followed by the bread.
  • Cook at 325° for four minutes on each side.
  • Be prepared to be amazed!
  • Makes two.
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Course; Cheese / Pizza / Sandwiches

Pepper Jack

Pepper Jack

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Ingredients

Instructions

  • Start by washing and slicing all the peppers in half.
  • Remove the stems, seeds and veins.
  • Place on a cookie sheet, skin side out and broil on low from the highest rack position.
  • Keep a close eye.
  • You’re looking for the skin to begin to blacken and bubble.
  • Remove the roasted peppers from the oven and place in a zip lock bag and put that in the fridge for about 20 minutes.
  • After that the skins should slide right off.
  • Rough chop the peppers after removing skins.
  • Butter one side of each slice of bread.
  • Divide the cheese in half and on the opposite side of half the slices place an equal amount on each slice.
  • Top with the chopped peppers.
  • Add the rest of the cheese and the other slices of bread.
  • Cook at 325° for four minutes on each side.
  • Makes four sandwiches.
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Course; Cheese / Sandwiches

The Peppered Pickle

The Peppered Pickle

This is one time when the brand matters. I don’t know of any other cheese makers that make white Cheddar with peppercorns added in. If your local grocers don’t carry Tillamook cheese, well, grab your pitchforks and torches and MAKE them get it!! An alternative is to get sharp white Cheddar cheese and sprinkle fresh ground black pepper over it before you add the pickle slices. Find the Tillamook though; it’s worth the effort. Also, don’t let the name scare you; this is a surprisingly good sandwich.
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Ingredients

Instructions

  • Spread butter to one side of each slice of bread.
  • Place half the cheese on the other side.
  • Top the cheese with the pickle slices and the rest of the cheese.
  • Add the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Makes one sandwich.
  • One crunchy, slightly tart, amazing sandwich.
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Course; Cheese / Sandwiches