The Perfect Pairings For Swiss Cheese

Swiss cheese is a versatile ingredient with a mild, nutty, and buttery flavour. It is commonly used in French, American, and Cuban cuisine. Swiss cheese melts well, making it a great choice for cheese sauces, sandwiches, and pasta. It is often paired with ham, especially in omelettes, savoury pastries, and Chicken Cordon Bleu. Swiss cheese is also a popular topping for French onion soup. It can be enjoyed on crackers with grapes and relishes, or as part of a cheeseboard. Swiss cheese can be paired with a variety of wines and beers, and is a key ingredient in fondue.

French onion soup

Swiss cheese is a well-known pairing with French onion soup. The soup is prepared in three simple steps: caramelising the onions, simmering the broth, and adding a cheesy topping.

Ingredients:

• Unsalted butter
• Yellow onions (or a mix of white, red, sweet, or a combination of these)
• Garlic
• Broth (a combination of low-sodium beef broth and low-sodium chicken broth, or all beef broth for a stronger flavour)
• Red wine (or dry white wine like Sauvignon Blanc or Chardonnay)
• Worcestershire sauce and balsamic vinegar
• Sugar
• Salt, pepper, thyme, and bay leaf for seasoning
• French bread
• Olive oil
• Swiss cheese

Steps:

Step 1: Caramelise the Onions

Cook the onions in butter over medium heat, stirring occasionally, until softened and golden brown. This step is crucial and takes about 40-45 minutes. Adding a bit of sugar helps with the caramelisation process.

Step 2: Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.

Step 3: Simmer the Soup

Stir in the stock, Worcestershire sauce, and seasonings. Simmer for about 20 minutes, stirring occasionally. Remove the herbs, then mix in the vinegar and adjust the seasoning to taste.

Step 4: Prepare the Bread

Toast slices of French bread in the oven, brushing both sides with olive oil until golden.

Step 5: Assemble and Broil

Place oven-safe bowls on a baking sheet. Ladle the soup into the bowls, top each with a slice of toasted bread, and sprinkle with Swiss cheese. Broil until the cheese is melted, bubbly, and golden.

The Swiss cheese will melt and form a luscious crusty seal around the bowl, making the soup a delicious and comforting treat.

Enjoy your French onion soup!

Mac and cheese

Ingredients:

• 6.1 oz macaroni or other pasta, dried
• 3.5 tbsp all-purpose flour
• 2.1 oz Gruyère cheese, shredded (about 1/3 cup)
• 2.1 oz cheddar cheese, shredded (about 1/3 cup)
• 2.8 oz Swiss cheese, shredded (about 1/2 cup)
• Salt and pepper to taste
• Butter
• Milk

Method:

• Preheat your oven to 356°F (180°C).
• Shred the cheeses and mix them together in a bowl. Set aside about 1/8 cup of the mixture for topping.
• Boil the macaroni according to the packet instructions (usually 7-9 minutes). Drain and place the pasta in a baking dish.
• In a large non-stick saucepan, melt some butter over medium heat. Add the flour and stir to form a paste, cooking for about 1 minute.
• Remove the pan from the heat and gradually add the milk, stirring thoroughly.
• Return the pan to medium-high heat and let it boil for 1 minute to thicken.
• Add the cheese mixture to the sauce and stir until fully melted and combined.
• Pour the sauce over the macaroni in the baking dish and stir to mix. Top with the grated cheese you set aside earlier.
• Bake for 25-30 minutes, until the top is golden and crispy.

Tips:

• For an extra crunchy topping, you can add Swiss cheese to breadcrumbs.
• You can use full-fat milk or heavy cream for a richer sauce.
• If you can't get your hands on these exact cheeses, feel free to substitute them with other hard cheeses of your choice, maintaining the same proportions.
• To reheat, place the leftover mac and cheese in a saucepan, add a bit of milk or cream, and stir over low heat until heated through.

Sandwiches

Swiss cheese is a popular choice for sandwiches, and there are many possible combinations to try. Here are some ideas for sandwiches that feature Swiss cheese:

Grilled Swiss Cheese Sandwich

A classic grilled cheese sandwich is a comforting, tasty, and easy-to-prepare option that has been a favourite among kids and adults for many decades. To make this sandwich, you will need sliced Swiss cheese, bread (preferably whole grain), and butter. Spread butter on one side of the bread slices, place the buttered side down on a skillet, add the Swiss cheese, and top with another slice of bread, buttered side up. Grill the sandwich until both sides are golden brown and the cheese is melted.

Roast Beef and Swiss Cheese Sandwich

This sandwich is a delicious combination of thinly sliced roast beef, Swiss cheese, and a tangy sauce. To make it, start by preheating your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray a baking dish with cooking spray. Slice your preferred buns or rolls in half and place the bottom halves on the prepared sheet or dish. In a small bowl, mix mayonnaise, grated onion, poppy seeds, spicy mustard, horseradish, and Worcestershire sauce. Spread this sauce on the bottom bun halves, then top with roast beef and Swiss cheese slices. Cover with the top bun halves. Bake for 15 to 20 minutes, until the cheese is melted and the buns are slightly crisp.

Ham and Swiss Cheese Sandwich

A traditional pairing, ham and Swiss cheese sandwiches are a delightful option. For an extra crispy crust, sprinkle some Parmesan cheese on the outside of the bread before grilling. You can also add sliced pickles, mustard, and apricot preserves to enhance the flavour.

Grilled Apple and Swiss Cheese Sandwich

This sandwich adds a unique twist to the classic grilled cheese. It features slices of Granny Smith apple, which add a sweet and tart flavour to the savoury sandwich. To make it, brush olive oil onto slices of whole wheat bread. Place one slice, oil-side down, in a skillet. Add apple slices, then top with Swiss cheese and the remaining bread slice, oiled-side up. Grill until the bread is golden brown and the cheese is melted.

Cheese sauces

Swiss cheese is a versatile ingredient that can be used in a variety of cheese sauces. Here are some ideas for Swiss cheese sauces:

Swiss Cheese Fondue

A classic Swiss cheese fondue is a perfect dish to share with friends and family. To make it, simmer 10 fl. oz. of white wine in a fondue pot, then add 10 oz. each of Swiss and Gruyere cheese. Make sure the cheeses are completely melted before stirring in 2 teaspoons of flour and seasoning with salt, pepper, and nutmeg. Serve this fondue with cubes of bread, chopped vegetables, or cured meats.

Swiss Cheese Sauce for Chicken Cordon Bleu

This Swiss cheese sauce is an excellent complement to chicken cordon bleu, but it can also be used on egg dishes, vegetables, and more. To make it, melt 2 tablespoons of butter in a heavy saucepan over low heat. Gradually whisk in 2 tablespoons of flour until smooth, then slowly add 2 cups of milk. Cook over medium heat, constantly whisking, until the mixture thickens and becomes bubbly. Finally, add 1 cup of shredded Swiss cheese, along with salt and pepper to taste, and stir until the cheese has melted.

Swiss Cheese Sauce with Evaporated Milk

This Swiss cheese sauce variation uses evaporated milk instead of regular milk. Combine one 12-ounce can of evaporated milk with 4 ounces of freshly grated Swiss cheese and 1 tablespoon of cornstarch in a medium saucepan over low heat. Stir constantly until the cheese is completely melted, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste. This sauce is perfect for mac and cheese or as a topping for vegetables.

French Onion Soup with Swiss Cheese

French onion soup is a classic comfort food, and it's even better when topped with Swiss cheese. To make this, thinly slice some bread and top it with grated Swiss cheese. Grill the bread until the cheese is melted and lightly toasted, then serve it alongside your favourite French onion soup recipe.

These are just a few ideas for Swiss cheese sauces, but there are endless possibilities for incorporating Swiss cheese into your recipes. Enjoy experimenting with this versatile and delicious ingredient!

French dips

Ingredients:

• 1 3-pound boneless beef top round roast
• 4 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/4 ounce dried porcini mushrooms
• 1 tablespoon vegetable oil
• 1 medium yellow onion, halved and thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme
• 1 quart homemade beef or chicken stock, or store-bought low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 4 ounces Swiss cheese
• 4 hoagie rolls, split lengthwise

Instructions:

• Set the roast on a wire rack over a baking sheet and sprinkle with salt. Refrigerate for at least 1 hour or up to 24 hours.
• Preheat the oven to 225°F. Soak the dried mushrooms in hot water for 5 minutes, then drain, squeeze dry, and mince.
• Pat the roast dry and sprinkle with pepper. Heat oil in a skillet over medium-high heat and brown the roast on all sides. Return to the wire rack.
• Pour off excess fat from the skillet, adding more oil if needed. Add onions and butter to the skillet and cook until softened and lightly browned.
• Stir in the minced mushrooms, flour, tomato paste, and thyme. Cook for 2 minutes until well combined.
• Place the roast on top of the onion mixture in the skillet and transfer to the oven. Roast until an instant-read thermometer inserted into the centre of the roast reaches 125°F, about 1 to 1 1/2 hours.
• Remove the roast from the oven and let cool to room temperature, about 1 hour.
• Set the skillet with the onion mixture over medium heat and cook until deep golden brown, about 3 to 5 minutes.
• Whisk in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for about 15 minutes until slightly thickened. Stir in any accumulated meat juices from the rested roast.
• Remove the kitchen twine from the roast and slice the meat as thinly as possible against the grain.
• Reheat the jus over medium-high heat. Dip the cut side of the roll bottoms into the jus and place on a baking sheet.
• Stir the sliced beef and any accumulated juices into the warmed jus. Divide the dipped roast beef among the dipped roll bottoms.
• Layer 2 slices of Swiss cheese over the beef on each roll. Place the baking sheet under the broiler until the cheese is melted, about 1 minute.
• Dip the cut side of the roll tops into the jus and close each sandwich. Serve the sandwiches with the remaining jus on the side for dipping.

Frequently asked questions