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| Sandwiches |
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| Lorraine® Cheese Grilled Italian Chicken Sandwich |
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Drizzle Italian dressing on cut halves of roll. Place chicken breast on bottom half, cover with Lorraine® Cheese, lettuce, tomato and basil. Cover with top half of roll and enjoy!
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. |
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| Royal Tuscan Roast Beef Sandwich |
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Drizzle dressing on cut halves of loaf. Layer remaining ingredients and enjoy.
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| Stately Ham & Lorraine® Cheese Sandwich |
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Spread mustard on cut halves of roll. Layer remaining ingredients and enjoy. |
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Regal Roast Beef Panini |
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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. |
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Monarchy Melt |
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Spread honey mustard on cut sides of roll and layer remaining ingredients. Put top of roll on sandwich, wrap in foil and bake in a 350º oven for 20 minutes. Serve warm.
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| Majestic Turkey Melt |
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Spread bread with pesto mayonnaise and layer remaining ingredients with the cheese on top. Broil open-faced for 1-2 minutes until cheese is melted. Serve warm.
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Lorraine® Cheese Tuna Melt |
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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. |
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| Wraps and More |
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| Tangy Turkey and Lorraine® Cheese Wrap |
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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.
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Quesadilla Appetizer |
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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 begins to melt out of the tortillas. Remove from skillet and cut in 6 wedges. Serve with salsa.
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Chef’s Omelet or Frittata |
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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.
Serves 2.
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