- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 10 mins
- Yields 6 sandwiches
The holes in swiss cheese are called "eyes", which are formed during ripening.
Cook onion in hot oil in large non-stick frypan over medium heat, stirring frequently until onion is tender, 8 to 10 minutes. Stir in vinegar and honey. Add salt and pepper to taste; set aside.
Spread butter over both sides of each slice of bread. Broil or grill 1 to 2 minutes per side or until lightly toasted and crisp around the edges; place on wire rack to cool.
Cover each slice of bread with roast beef. Spread with a little horseradish or mustard, if desired. Top with Canadian Swiss-type cheese and onion mixture.
Melt shredded Canadian Swiss on scrambled eggs and cooked crumble bacon. Serve on split croissants.
Stir shredded Canadian Swiss into hot Leek and Potato soup. Sprinkle with chopped fresh dill.
*For a change of taste use other Canadian cheeses : Havarti, Sharp Cheddar or Provolone.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons