This Grilled Swiss post has been sponsored by Finlandia as a part of its National Dairy Month campaign. All opinions expressed are my own. #finlandiacheese #finlandiabutter
I’m not sure what I would do without cheese in my life. A bit of a dramatic statement, I know, but true. There are few days when cheese of some variety doesn’t find its way into my diet: a little Cheddar in an egg white omelette, a slice of Gouda on a roast beef sandwich, or a piece of Swiss with crackers for a snack. This in mind, you can imagine my enthusiasm when one of my favorite brands, Finlandia, invited me to participate in their National Dairy Month campaign for June highlighting cheese and butter. In my Ultimate Grilled Swiss sandwiches, I butter artisanal sourdough bread with Finlandia’s rich imported butter. Layered with creamy swiss cheese, juicy sliced peaches, baby arugula, and a hearty slathering of my Bacon Peach Jam, these sandwiches are a little bit sweet, a little bit salty, and totally splurge-worthy. If you’re going to do grilled cheese, go big or go home, I say!
The quality of ingredients I use in my kitchen has always been a top priority for me. Not only do excellent ingredients taste great in recipes, but I also feel more confident when I know the source of the foods I’m serving to my family and friends. Finlandia is a brand I’ve known and trusted for years. I love that their dairy products are all-natural and made with hormone-free milk from cows raised on family-owned farms in Finland. Taste-wise, the products are exceptionally flavorful and creamy. There’s no comparison to baking with fine European butter (it gives cakes and cookies an incredible crumb) and the cheeses melt like a dream! To find Finlandia cheese and butter, visit the product locator on their website to view a list of stores near you.
A couple of general grilled cheese making tips: I find that using a heavier bread, like sourdough, is key in an “ultimate” sandwich such as this. The bread needs to be able to stand up to the plentiful ingredients, in order to griddle and eat without falling apart. For best success, cook the sandwiches over a relatively low flame, slowly, so the bread crisps and toasts with enough time for the cheese to melt all the way through. A grill press works great to compress the sandwiches a bit for even cooking, but if you don’t have one, you can press down with your spatula, or weight with a canned good placed on top of a plate. The quantity of ingredients, of course, will depend on the size of your bread slices; for the sandwiches photographed here, I utilized a standard boule.
Butter and cheese: talk about a combo worth celebrating for National Dairy Month! What are your favorite grilled cheese varieties? I’d love to hear about them in the comments below.