Cookin Canuck

Grilled Cheese Sandwich with Jarlsberg Fondue, Ham & Tomato Recipe

by 80 Comments

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Perhaps it is because we didn’t have many desserts in our cupboards, but I have been a “savory” girl ever since I was young. After-school snacks ranged from leftover pasta to vegetables with hummus. My favorite, however, was a simple plateful of cheese and crackers. The type of cheese varied, but one of my favorites throughout childhood and now into adulthood is Jarlsberg. At least a couple of times per month, my mum brought home a wedge of the semi-firm Norwegian cheese. The nutty flavor paired well with sesame crackers and raw vegetables.

When it was revealed that this round of Kitchen Play was sponsored by Jarlsberg USA and the theme was grilled cheese, it felt like kismet.

My mind was reeling with all the possibilities. Crusty bread or ciabatta rolls? Pesto or mango chutney? Turkey or ham? Packed with veggies or naked? I was in grilled cheese heaven, but waffled between all of the choices until I was struck with inspiration from a rather well-known Frenchman.

Jacques Pepin’s repertoire boasts hundreds of beautiful and elaborate recipes, but the famous chef remembers this simple mixture fondly. Growing up, his parents would use leftover pieces of cheese to make a creamy spread for crostini. We served these crostini at a cheese party last year and they were the hit of the hors d’oeuvres table. When the cheese is blended with wine and garlic, and broiled on a piece of crusty bread, it can be best described as hand-held cheese fondue.

The assertive taste of the Jarlsberg mixture provides a base for salty ham, juicy tomato and peppery arugula. Stacked on crusty bread and grilled to golden brown, this lunch or dinner option takes the average grilled cheese sandwich to new heights.

The recipe:

Jarlsberg mixture:
Combine Jarlsberg cheese, wine, garlic, and pepper in the bowl of a food processor. Process until the mixture is smooth.

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Sandwich:
Brush one side of each piece of bread with olive oil (the oil-brushed side will be on the outside of the sandwich). Spread 1 tablespoon of the Jarlsberg mixture on each slice of bread (2 tablespoons per sandwich). Divide ham, tomato slices, and arugula leaves evenly over 4 slices of bread. Close each sandwich with a remaining slice of bread.

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Heat a large cast-iron skillet over medium to medium-high heat.

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Place sandwiches in skillet (cook in two batches, if necessary) and cook until cheese is melted and bread is golden brown. Serve.

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Be sure to check out the other participants’ versions of grilled cheese sandwiches using Jarlsberg cheese.

Grilled Cheese Sandwich with Jarlsberg Fondue, Ham & Tomato

Jarlsberg mixture:
1/2 lb. Jarlsberg cheese, cut into 1-inch pieces
1/4 cup plus 2 tbsp dry white wine
1 garlic clove, minced
Several grinds black pepper

Sandwich:
8 slices crusty bread
1/3 cup olive oil
1/2 lb black forest ham, cut into ¼-inch slices
2 medium tomatoes, sliced
1 cup (packed) arugula leaves

Jarlsberg mixture:
Combine Jarlsberg cheese, wine, garlic, and pepper in the bowl of a food processor. Process until the mixture is smooth.

Sandwich:
Brush one side of each piece of bread with olive oil (the oil-brushed side will be on the outside of the sandwich). Spread 1 tablespoon of the Jarlsberg mixture on each slice of bread (2 tablespoons per sandwich). Divide ham, tomato slices, and arugula leaves evenly over 4 slices of bread. Close each sandwich with a remaining slice of bread.

Heat a large cast-iron skillet over medium to medium-high heat. Place sandwiches in skillet (cook in two batches, if necessary) and cook until cheese is melted and bread is golden brown. Serve.

Makes 4 sandwiches.

Printable recipe

 

Reader Interactions

Comments

  2. Elin

    CC that is a delicious looking piece of grilled sandwiches. I feel like stretching my hands thru the window and grab them for my supper now. Thanks for sharing …I will definitely make this for my breakfast tomoro 🙂 salivating for the time being 🙂

    Reply

  3. Megan

    I love how you made the cheese fondue mixture of this sandwich. Now I know what to do with all my leftover hunks of cheese!
    Great looking sandwich! I love the Jarlsberg cheese.!

    Reply

    • Dara (Cookin' Canuck)

      Megan, the Jarlsberg cheese works really nicely for the fondue spread, but I have also had great success with soft cheese, too.

      Reply

  7. Brandie

    Oh.my.goodness. Dara – this looks so darn good. I really love the different flavors in here. Black Forest ham is one of my favorites too and I do enjoy Jarlsberg cheese. Good gracious, I need to make this soon!

    Reply

    • Dara (Cookin' Canuck)

      Thank you, Brandie. The black forest ham and Jarlsberg cheese really do complement each other nicely.

      Reply

    • Dara (Cookin' Canuck)

      I agree. If we ever meet in person, I’ll make you a grilled cheese sandwich and you make one for me. Deal?

      Reply

  13. Tricia @ Saving room for dessert

    I still can’t get over the ham and cheddar panini with hot pepper jelly. I’ve made it SEVERAL times and as each week rolls around, I think I need to have another one. This sandwich may take the top stop for the next couple of weeks. It looks and sounds wonderful. Thanks!

    Reply

    • Dara (Cookin' Canuck)

      Tricia, I’m so glad you enjoyed the panini with the pepper jelly. That’s a favorite of ours, too.

      Reply

  14. Sukaina

    This looks delicious Dara. Cheese sandwiches are my favorite snacks as well as meals sometimes. I have mine slightly differently with a dash of tabasco, some ketchup or green mint and corinader chutney….and grilled! My mouth is watering!!

    Reply

    • Dara (Cookin' Canuck)

      Coriander chutney would be out-of-this-world on a grilled cheese sandwich. Thanks for the idea, Sukaina.

      Reply

    • Dara (Cookin' Canuck)

      Thanks, Kulsum. I often use mango chutney with my grilled cheese, too. It’s a great flavor combination.

      Reply

    • Dara (Cookin' Canuck)

      Thank you, Nancy. The spread works really well as crostini, too. Just stick them under the broiler for an easy, hot appetizer.

      Reply

  28. marla

    Oh yes!! I love this. The fact that you made a spread with the cheese & wine is awesome. I am mostly a savory girl too – this is the perfect hand held meal 🙂

    Reply

    • Dara (Cookin' Canuck)

      I think you would love this spread, Marla. It’s a great way to use up random cheese bits that might be sitting in your fridge.

      Reply

  31. Celia

    Love the idea of putting seasoned cheese into a grilled cheese sandwich! More than anything, though, I love the crusty bread you used; nice to find someone else who like a little crunch with their melty cheese!

    Reply

  33. Rochelle

    Grilled cheese is one of the ultimate comfort foods and you’ve showcased it perfectly with that mixture of garlic, wine and cheese. I so need to give this recipe a try. I think I also need to go to the store to get all the goodies to make it with 😀

    Reply

  41. Monet

    Oh yes…this certainly looks like a winner. I adore jarlsburg cheese (my mom’s favorite) and I love the thought of making fondue. Thanks for sharing this with me tonight. Food and cooking has brought me much comfort during these hard days. Your blog is a burst of brightness. I hope you have a happy and safe Wednesday. Hug the ones you love!

    Reply

  43. Jarlsberg USA

    This is such a great way to take an old favorite and put a wonderful twist on it. I can imagine the Jarlsberg spread being great in all kinds of snacking and dining situations. Thanks for the inspiration!

    Casey

    Reply

  44. patsyk

    I love this grown-up grilled cheese! I just recently started using different types of cheeses for grilled cheese and am really enjoying changing the flavors! This looks perfect!

    Reply

  49. Brenda

    I was nervous serving this sandwich to my picking family of boys. I just made homemade tomato soup and needed a sandwich recipe. I knew I would love it, and I was desperate to reintroduce “grilled cheese” back into our lives. However, I only used half portions of the garlic and wine. Result: Big raves! All gone! Thank You!!!

    Reply

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