Thank you for visiting JarlsbergUSA! For all of you who have received a free toastabag at the NYC Food Film Festival, we have provided delicious Jarlsberg grilled cheese recipes to try. Enjoy!
If you are interested in purchasing toastabags by Boska Holland please visit:
Jarlsberg Makes Grilled Cheese Special!
These delicious combinations should get
almost anyone to smile and say, “cheese!”
A few simple tricks will guarantee your grilled cheese sandwich to come out great every time:
- Brush the tops of your bread with ultra soft or melted, unsalted butter for even cooking.
- Using quality bread is important.
- You should shred or grate cheese when it’s cold (easier to handle), but cooking cheese at room temperature is best for quick melting.
- A couple of super meltable cheeses available pre-sliced are Jarlsberg and Jarlsberg Lite.
- After the first “flip,” press with a tool, like a spatula, heatproof plate or cake pan to get that crispy, golden-brown crust.
- Always cook on medium-low heat and use a nonstick skillet.
- Want to use less butter? Toastabags are the neat new alternative.
Here are some gooey-delicious combinations to consider:
Jarlsberg BLT on country white bread
Jarlsberg with Tuna or Chicken Salad Melt with avocado and tomato
Grilled Two-Cheese Melt
2 teaspoons country style mustard
2 tablespoons mayonnaise
2 tablespoons melted butter
8 thick slices brioche, challah or white bread
4 ounces EACH grated Jarlsberg cheese and firm Snofrisk*
Mix mustard with mayonnaise. Brush butter on one side of each bread slice. With butter side down on a clean surface, spread mustard/mayo evenly between 4 slices. Divide cheese evenly between 4 slices. Add to toastabag and let it do the work! Serve immediately with soup or salad.
Jarlsberg Sautéed Veggie Melt
1/3 cup chopped Vidalia onion
1/3 cup mushrooms (Baby Bellas or Button Mushrooms)
1/3 cup spinach (frozen chopped works best)
1/3 cup diced tomato
½ cup shredded Jarlsberg or 2 slices of Jarlsberg
1 tsp mayonnaise
1 tbsp olive oil
Pinch of salt and pepper
Defrost frozen chopped spinach and squeeze out all moisture. Spread a thin layer of mayonnaise on top lid of bread (bread of choice). Warm skillet and add olive oil. Next, add onions, pinch of salt and pepper, cook until translucent. Then mushrooms, spinach and diced tomato. Cook vegetables until soft, place on bread with shredded cheese, press down and place in toastabag.
Jarlsberg and Pulled Chicken Melt
2 Slices flatbread
½ cup shredded Jarlsberg or 2 Slices of Jarlsberg
Store bought rotisserie chicken
½ red onion
2 tbsp barbecue sauce (add more if desired)
1 tbsp olive oil
Pinch salt and pepper
Pull meat off rotisserie chicken with a fork. Reserve 1 cup for sandwich. Heat skillet, add olive oil, onion, salt and pepper. Cook onion until translucent. Warm pulled chicken in skillet with onions, add barbecue sauce. Once warmed through, pile on bread with ½ cup shredded or sliced Jarlsberg, press down and place in toastabag.
Grilled Jarlsberg Cuban Sandwich
1 loaf Cuban style bread (Italian or French can be substituted)
½ pound each baked ham and roast pork, thinly sliced
8 think dill pickle slices
½ pound Jarlsberg or Jarlsberg Lite, thinly sliced
Slice loaf horizontally to open; spread thin layer of mustard on top and bottom halves. Arrange ham, pork, pickles and Jarlsberg bottom half; cover with top half and slice to make 4 sandwiches. Insert sandwich in toastabag or for the traditional method, grill each in hot buttered pan and, using heavy iron skillet or bacon press, flatten sandwich to about ¼ of its original size. Grill each side about 2 – 3 minutes.
Grilled Jarlsberg Reuben Sandwich
4 slices rye bread
8 teaspoons Russian or Thousand Island dressing
4 ounces cooked corned beef
4 ounces Sauerkraut*, well drained
4 thin slices Jarlsberg or Jarlsberg Lite cheese
Spread dressing on each bread slice. Divide corned beef, Sauerkraut and Jarlsberg evenly to make 2 sandwiches. Cover each with bread slice (dressing side down). Insert sandwich in toastabag or for the traditional method, grill each sandwich in hot buttered pan, turning once, until both sides are golden brown. Cut in half before serving.
*If you don't like Sauerkraut, use prepared cole slaw instead, somewhat drained; eliminate dressing.