Ingredients:
2 slices whole grain bread
2 Tbsp. pesto mayonnaise (1 Tbsp. pesto mixed with 2 Tbsp. mayonnaise)
2–3 1 oz. slices Lorraine^® Cheese
2 leaves Boston lettuce
3 oz. smoked turkey
2 slices tomato

Spread bread with pesto mayonnaise and layer remaining ingredients with the cheese on top.

Serving Option: Broil open-faced for 1–2 minutes until cheese is melted. Serve warm.

Ingredients:
1 rustic Italian hard loaf, cut in half
3 oz. rare roast beef, sliced
2–3 1 oz. slices Lorraine^® Cheese
3–4 strips roasted red pepper
2 romaine lettuce leaves
1 slice red onion
1–2 Tbsp. your favorite Italian dressing

Drizzle dressing on cut halves of loaf. Layer remaining ingredients and enjoy.

Ingredients:
1 rustic Italian hard roll, sliced open
Italian dressing, to taste
6 oz. grilled chicken breast
2–3 1 oz. slices Lorraine^® Cheese
2 leaves radicchio or romaine lettuce
½ small tomato, sliced very thin
3–4 basil leaves, julienned

Spread bread with italian dressing and layer remaining ingredients with the cheese on top.

Serving Option: Broil open-faced for 1–2 minutes until cheese is melted. Serve warm.

In place of Italian dressing, try:
Plain or flavored mayonnaise, red wine vinaigrette or balsamic vinaigrette.

In place of grilled chicken breast, try:
Oven roasted, Cajun or peppered deli-sliced chicken breast.

For extra flavor, add:
Pitted kalamata olives, pesto, roasted red peppers, capers, sun-dried tomatoes, or giardiniera.

Ingredients:
1 honey wheat roll, cut in half
3 oz. honey baked ham, sliced
2–3 1 oz. slices Lorraine^® Cheese
2 sprigs Italian flat leaf parsley, chopped
2 Tbsp. whole grain Dijon mustard
2 slices tomato

Spread mustard on cut halves of roll. Layer remaining ingredients and enjoy.

Ingredients:
2 slices country white bread
1 Tbsp. butter or margarine
1 slice red onion
2–3 1 oz. slices Lorraine^® Cheese
3 oz. deli carved roast beef, sliced
2 leaves romaine lettuce
2 Tbsp. yellow mustard

Spread ½ Tbsp. butter or margarine on one side of each bread slice. Take one slice, butter side down, and spread with mustard. Layer remaining ingredients, topping sandwich with second bread slice, butter side on top. Place in a heated skillet or panini maker. Cook until both sides are browned and cheese is melted. Serve warm.

Ingredients:
1 rustic roll, cut in half
3 oz. deli carved ham, sliced
2–3 1 oz. slices Lorraine^® Cheese
2 slices tomato
2 leaves iceberg lettuce
2 Tbsp. honey mustard

Spread honey mustard on cut sides of roll and layer remaining ingredients.  Put top of roll on sandwich.

Serving Option: Wrap in foil and bake in a 350^o oven for 20 minutes. Serve warm.

Ingredients:
1 pretzel roll, sliced open
coarse-grained mustard, to taste
6 oz. (approx. ½ cup) tuna salad
½ small green pepper, sliced in rings
1 small tomato, thinly sliced
2–3 1 oz. slices Lorraine^® Cheese

Divide all ingredients into two equal portions. Spread both halves of pretzel roll with mustard, then top with tuna salad, green pepper, tomato and Lorraine^® Cheese. Broil sandwich halves for 1–2 minutes, or until cheese is melted. Serve immediately.

In place of tuna salad, try:
Crab or other seafood salad mixed with a touch of lime juice.

For extra flavor, add:
Fresh chives, red onion, artichoke hearts, minced garlic or lemon zest.

Ingredients:
½ cup mayonnaise
3 Tbsp. fresh cilantro, chopped
1 green onion, minced
1 Tbsp. canned chipotle chilies in adobo
1 tsp. fresh lime juice
salt and pepper to taste
1 large flour tortilla
3 oz. of your favorite deli turkey, sliced
2 1 oz. slices of Lorraine^® Cheese

Mix the mayonnaise, cilantro, onion, chilies and lime juice together. Add salt and pepper to taste. Spread this mixture on a large flour tortilla. Layer on the turkey and Lorraine^® Cheese. Roll up the filled tortilla tightly enough so that the wrap holds together, but the filling doesn’t squeeze out. Cut in half and dig in!

In place of chipotle mayonnaise, try:
Herbed cream cheese, pesto, ranch dressing, honey mustard or mango chutney.

Try these flavorful additions:
Salsa, avocado, onion, cucumber, sprouts, fresh mushrooms, olives or green, red and yellow peppers.

Ingredients:
2 large flour tortillas
4 1 oz. slices of Lorraine^® Cheese
jalapeño slices
butter for skillet

Chop Lorraine^® Cheese into small pieces. Melt butter over medium heat in skillet large enough to hold large tortilla. Put one tortilla in skillet, cover with cheese and jalapeño slices to taste. Put remaining tortilla on top. Cook approximately 2 minutes on each side until golden brown and the cheese beings to melt out of the tortillas. Remove from skillet and cut into 6 wedges. Serve with salsa.

Ingredients:
4 large eggs, beaten and lightly seasoned with salt and pepper
1 oz. prosciutto, shredded
2 oz. cooked asparagus spears, cut into bite-sized pieces
2–3 1 oz. slices of Lorraine^® Cheese, chopped into small pieces
butter for skillet or omelet pan with heatproof handle

Melt butter in pan over medium heat, add beaten eggs and scramble to set slightly. Add prosciutto, asparagus and Lorraine^® Cheese.

For Omelet:  Fold in half and cook on each side approximately 30 to 45 seconds until eggs are golden and cheese melts inside.

For Frittata:  Do not fold. Transfer pan to rack set 6 inches under heated broiler. Broil until cheese melts and frittata is puffy and golden.