swiss cheese recipes

Patty Melts

butter

onion,

beef

Worcestershire sauce

Salt and fresh ground black pepper

slices rye bread

Swiss cheese

In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.

In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.

Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.

On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

Dear Ree,<div>I've never commented on recipes before, but this recipe is AMAZING!!!!   I am about a 1/4 of the way thru eating this masterpiece,  but wanted this review to capture the raw reaction.lol.  It's been years since I had "THE" patty melt, the first one that always made me think fondly of it.   But for some reason seldom ordered.   I must say, your recipe tastes even better than the patty melt that started it all.  </div><div>I added a few slices of tomato before grilling- I'm a tomato person delightful.   THANK YOU for sharing an awesome recipe.</div>

I made this by grilling the hamburgers. Then buttered one of the slices of bread and put buttered side down on cookie sheet. Then I assembled as the recipe calls, then butter second slice of bread and place buttered side up. Bake at 450 for about 5-7 minutes per side. Makes it really crunchy (great way to make grill cheese too!) 

<p>Grandma Di Biever</p><p>Ree, I absolutely love this recipe. I had a hankering for Patty Melts and yours sounded like the best one I found ... and it was! My husband was crazy about the sandwich and ate a full one - I ate half because it was very hearty. Your recipes are always keepers in my mind. Plus, I'm absolutely addicted to your show and your blog! Thanks for all the gifts you offer as well. You are one generous soul (and some of the best cooks live in Oklahoma - my mother-in-law was born in Quapaw and her relatives mostly still live either there or in Miami, OK.) I learned how to make pinto beans with cornbread from them!</p>

I made them exactly as directions stated. They were excellent but the meat lacked flavor, and I had even doubled the Worcester. I may try adding seasoning salt....

Breno12 you are unnecessarily mean!  Ree's food is usually simple but really good.  Maybe you should try some complex Julia Child recipes.

These are yummy! Made them once and am making them again for dinner tonight. Followed recipe as stated and they are soooo good. I’m not even a huge patty melt person..well I guess I am now. 

Amazing. I added a dash of Worcestershire to the onions and I also added garlic powder to the beef. I added a bit of mayo and some grainy mustard to the bread before frying the sandwich. Flavour was amazing. 

These were the best tasting patty melts I’ve ever had! My kids enjoyed them! Will be making these again! 

https://www.foodnetwork.com/videos/old-fashioned-patty-melt-0201953

Ree Drummond makes old-fashioned patty melts with fridge and pantry staples, including ground beef and Swiss cheese, for last-minute dinner guests.

The Pioneer Woman Makes Old-Fashioned Patty Melts

Chef's Salad

Boston, Bibb, green or red leaf lettuce,

salt and black pepper

dressing of your choice, cheese

Swiss cheese,

ham,

chicken

rare roast beef,

eggs, shelled,

Hass avocado, diced

vine-ripened cherry or grape tomatoes, halved

kirby (pickling) cucumbers, sliced

croutons

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

It was a delicious salad, also very pretty and fun to make.

I know it’s a salad but yummy! It’s easy to make you can eat it as a meal or a side!!!! 

It was a really good salad, but after buying everything that was in it, it was pretty pricey.

I only had 15 grape tomatoes. <div>Still turned out delicious. </div><div>I also subbed the Swiss cheese for marble. And used thousand island dressing. </div>

Horrible flavor. I definitely wouldn't recommend, because it has a terrible flavor ( i used organic yummy ingredients) and you can make something that is cheaper, tastes better and doesn't take all of your time. Overall don't make this salid. 

I can remember way back when I had to make individual Cobb salads for about thirty doctors. With help, of course. Seemed to take forever but once they were served, we went back into the kitchen and made our own...yummy stuff!

The Ultimate Cuban Sandwich

pork shoulder

cumin

oregano

olive oil

garlic,

red chili flakes

orange juice

lime, juiced

chicken broth

bay leaves

Cuban bread roll

Dijon mustard

bread and butter pickles

deli ham

Olive oil

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.

Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.

Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.

To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).

To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

My husband really enjoys Cuban sandwiches so I thought I'd try this recipe. Delicious!! Was a big hit for my family!<br />I used yellow mustard &amp; regular pickles. I also cooked the pork in my slow-cooked. Turned out delicious!

I am a S. Florida native and to put bread and butter pickles on a Cuban is sacrilegious. A no no.

Although there were a lot of nice aromas coming out of the pressure cooker, the pork had no taste. I followed the recipe to the “t”. I’d not recommend.

Made this for Father's Day for my husband, dad, and father-in-law.  They loved them.  Faf said this is much better than one he has had in a local restaurant, and said I can make this any time I want.   It's a keeper.

This is such a delicious and flavorful recipe! I made it but used a cheaper cut of pork and slow cooked after braising in instant pot. It's so good!<br />Would have not expected anything less from Tyler Florence!

Made this and it was delicious.  Unfortunately I used bread and butter pickles as called for and that was definitely the wrong flavor profile.  The pickles kind of overtook the whole sandwich.  Also if you toast the bun for 5-7 minutes it will be burnt.  I used medium heat and did 2 minutes per side.  I will definitely make this again and use salt brine pickles and more swiss cheese.

https://www.foodnetwork.com/videos/the-ultimate-cuban-sandwich-5498659

Tyler uses a pressure cooker to quickly braise the pork for this sandwich.

These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.

Mashed Cheesy Potatoes & Gravy

Yukon gold potatoes, peeled and cut into large chunks

unsalted butter

heavy cream, plus more as needed

sour cream

bacon fat

all-purpose flour

thyme

low-sodium beef stock

Worcestershire sauce

Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.

Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.

Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

Make-Ahead Turkey and Swiss Sandwiches with Carrot Slaw

carrots,

apple cider vinegar

mayonnaise

chives

flat-leaf parsley

Russian rye bread

Spicy brown mustard, as needed

turkey

dill pickle chips

Turkey and Swiss Sandwiches with Carrot Slaw and Barbecue Potato Chips as seen on Valerie's Home Cooking, Season 9.

For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.

For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.

Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.

Cut the sandwiches in halves or thirds before serving.

Made this without toasting the bread and without pickles. The combination with the carrots was delicious!  I made it the night before for a packed lunch the next day and the layering of the ingredients kept the bread from getting soggy.  A great take to work lunch!

https://www.foodnetwork.com/videos/new-asset-7116542

For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.

Swiss Steak

beef bottom round, trimmed of excess fat

salt

black pepper

vegetable oil

celery,

tomato paste

tomatoes

smoked paprika

beef broth

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Wonderful meal…we loved this and even my autistic granddaughter asked for seconds. Cut the steak with a fork, so tender. Bought the Swiss steak that was pre tenderized.  Very easy recipe.

I never knew what to do with Swiss steak but after finding this recipe, I won’t look any further. Absolutely yummy!!

Excellent. Made in crockpot and a little liquidy so don’t add any more liquid when cooking

Looked and tasted just how my mom made it for me 40 years ago. Brought back good memories. 

Very good recipe. I tenderized the raw meat on each side with onion power and pepper for a half an hour then added salt, flour. Also, like another poster I cut pieces into portions and went forward with the sauce. I upped the the O, SP, G, W by to 1.5 and double the T paste for a thicker, richer flavor. It turned out fabulous. So flavorful. Paired it with baby reds, and French green beans. This is a keeper. Thanks Alton. I love your take on recipes!

Since they no longer make the bag and bake seasoning blend I have been looking for a quality Swiss steak recipe and now I have found it. I simmered it covered in a pot on the stovetop for 2 and a half hours. After half an hour I tasted it and it seemed way too watery and too much sauce for the quantity of meat. Also the smoked paprika taste dominated. I had a feeling most of it would go in the bin. I allowed it to sit for an hour after cooking and the sauce thickened and flavors melded deliciously. I used 3 lbs. of steak and used one and a half times all the other ingredients and have enough for 2 nights supper.

Delish! Have tried other Swiss steak recipes and this wins hands down!! Meat was tender and could be cut with just a fork. I used fire roasted tomatoes for added flavor.

What a fantastic dinner! I wouldn’t change a thing! I will definitely make this again!

Great recipe. Takes quite some time to make but well worth it. I saute thin slices of green and red bell peppers and serve with mashed potatoes. Delicious

Tyler Florence's classic Cheese Fondue recipe is super easy. With a mix of Swiss and Gruyere cheese as the base, it'll be perfectly creamy; serve with chunks of bread, apples and vegetables for a party favorite.

Cheese Fondue

Swiss cheese, shredded

Gruyere cheese, shredded

cornstarch

garlic clove,

dry white wine

lemon juice

cherry brandy,

dry mustard

nutmeg

Assorted dippers

How to Make Easy Cheese Fondue at Home | Cheese Fondue

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

The best and easiest recipe for fondue. Highly recommend it. 

This is an excellent recipe. Makes a light dinner for my family of 3.

delicious - go super slow with the cheese and it will be perfect!

https://www.foodnetwork.com/videos/tylers-cheese-fondue-0208135

Tyler Florence saves date night with his easy Cheese Fondue.

Tyler's Cheese Fondue

Ultimate Tuna Melts

(6 tuna

(1/4-inch) diced hearts of celery

scallions,

dill

mayonnaise,

anchovy paste (optional)

bread,

microgreens

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.

Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

Just made this for lunch and so so so worth every penny! Delicious!!!

just made this for lunch and wow was it tasty!  The best I've ever had so thank you again Ina.  The only tweaks I made was to cut the salt down to less than a teaspoon.  Even though I did that I forgot about the  anchovy paste which added tons of flavor but also salty taste.  Next time I will cut the salt even more and I will also cut the mayo to 1/2 cup.  Overall excellent

This was fabulous! I had to go to Whole Foods for the tuna but I think it was worth it. It was definitely a higher quality. 

Made is exactly as written.  It was very good...not sweet at all, very savory.  The only thing i might do different is use a tad less mayo.  As for tuna in glass jars, I did find a good quality tuna with olive oil in a can.   Frankly you could use any tuna that you can find.   Capers might be good in it too.

Quick, easy and delicious lunch! Love the addition of the anchovy, really adds a little something. 

Wonderful meal!  Alicia E,  our local Wal-Mart had the imported tuna in olive oil.

https://www.foodnetwork.com/videos/ultimate-tuna-melts-12111095

Ina turns the volume way up on these creamy and cheesy tuna sandwiches.

Swiss and Mushroom BBQ Burger

shallot, finely chopped

button mushrooms, sliced

Neelys BBQ Sauce

red onion, finely chopped

garlic

salt and pepper

hamburger buns, toasted

Chef Name: Patrick and Gina NeelyFull Recipe Name: Swiss and Mushroom BBQ BurgerTalent Recipe: Patrick and Gina Neelyâs Swiss and Mushroom BBQ Burger, as seen on Food Networkâs Down Home With the NeelysFNK Recipe: Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAYShow Name: Down Home With the Neelys

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shallot and mushrooms; saute until softened and browned, 4 to 5 minutes. Stir in the BBQ sauce and stir, while cooking, for 1 to 2 minutes more.

In a large mixing bowl, break up the meat with your hands. Add the chopped onion, garlic, Worcestershire sauce, and salt and pepper. Mix until thoroughly incorporated. Divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger. Grill the burgers, uncovered, for 4 minutes on the first side. Flip and continue cooking for another 4 minutes for medium. Remove the burger from the grill, place in buns, and immediately top with the Swiss cheese and the hot BBQ mushrooms.

So. I had a preconceived notion about Mushroom Swiss burgers. And this blew it out of the water. Husband (who is unbearably picky about burgers) LOVED this. It’s worth the minor effort and so dang delicious. 

Best burger ever! I've made these so many times, my go to!!

Seriously delicious! Tender, juicy and flavorful!!

I made these tonight for dinner. They were delicious! I'll definitely be making them again! 

The recepies are terrific and easy, keep up the good work

https://www.foodnetwork.com/videos/swiss-and-mushroom-bbq-burger-0220470

Swiss cheese and Gina's barbecue mushroom sauce give these burgers a kick.

Grilled Cheese on Pump

pumpernickel bread

dill pickles,

Emmentaler Swiss cheese, folded

Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.

I would use a pickle more like German pickles than Dill or cornichons.

Instead of buttering all 8 slices of bread, save a little time by melting some butter on the grill pan while you are buttering only four slices of bread. Start cooking the sandwiches on the non-buttered side (because the butter is already on the pan), then turn them over on the buttered side and you're good to go. My mom has always done this. I can't believe RR hasn't figured this one out!  :-)

Seriously, didn't taste any better or much different than the hundreds of other grilled chees sandwiches I've had.

Although this sandwich is a little messy to make, it is well worth the effort!  I serve this with a crockpot French Onion Soup and my teenagers and husband love it. Definitely a "keeper".

I made this with the cabbage soup that she combined this with on 30 minute meals and OMG!  I usually am NOT a fan of swiss, but I tried baby swiss instead and it was simply delicious!  I am going to make this again with havardy and a sharp white cheddar, but with swiss is it awesome!

I made this sandwich on sour dough bread because that is what we had.  I also added some turkey breast and mayo because of the turkey.  My husband and I enjoy this sandwich.  Next time I'll make it on pumpernickle and exactly the way the recipe calls for.  I know it will be delicious.  Who would have thought to add mustard and pickles to a grilled cheese - it is delicious!!

I made this exactly as the recipe called for and hoped for the best with my children, who "hate" dark bread and will only eat white.  They both LOVED it and want me to make it again.  I was suprised at how good it actually was.  I made it with the Sweet n "Saur" Soup - fabulous compliment to each other!  My compliments to "Chef" Rachel - awesome recipes!!!

My husband loves this recipe.  I've made it for him twice.  The second time I made it, he wanted more, so he made another one by himself.  I like this recipe too.  A good variation on the same old  grilled cheese sandwich.

back to cooking school for you - overrated!!!

Top 15 swiss cheese recipes recipes from across the web

The most viewed swiss cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Patty Melts

Chef's Salad

The Ultimate Cuban Sandwich

Mashed Cheesy Potatoes & Gravy

Make-Ahead Turkey and Swiss Sandwic...

Swiss Steak

Cheese Fondue

Ultimate Tuna Melts

Swiss and Mushroom BBQ Burger

Grilled Cheese on Pump

Ham and Broccoli Quiche

Jumbo Reuben Loaf

Bechamel or Veloute Sauce

Low Carb Turkey and Swiss BLT Roll-...

Low Carb Big Beef Bacon Cheeseburge...

Top 15 swiss cheese recipes recipes from across the web

The most viewed swiss cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Patty Melts

Chef's Salad

The Ultimate Cuban Sandwich

Mashed Cheesy Potatoes & Gravy

Make-Ahead Turkey and Swiss Sandwic...

Swiss Steak

Cheese Fondue

Ultimate Tuna Melts

Swiss and Mushroom BBQ Burger

Grilled Cheese on Pump

Ham and Broccoli Quiche

Jumbo Reuben Loaf

Bechamel or Veloute Sauce

Low Carb Turkey and Swiss BLT Roll-...

Low Carb Big Beef Bacon Cheeseburge...

The most viewed swiss cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine