Grilled Cheese Sandwich with Jarlsberg Fondue, Ham & Tomato Recipe

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.

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.

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