THE CARNEGIE

Cooking Directions

Spread 1 tablespoon mustard evenly over each cut side of baguette. On each bottom piece, place 2 slices Swiss, some pickle slices, and 1/4 pound of sliced ham. Top with additional pickle slices and 2 additional slices of Swiss. Place bread top on and spread 1 tablespoon butter over sandwich top. If using a panini press, heat on medium-high and add 1 tablespoon of butter. Place sandwich on heating element as butter melts; lower top of panini press and press the sandwich together. Cook to golden brown and until cheese melts.

If you are not using a panini press, heat skillet or sauté pan over medium-high heat, add 1 tablespoon butter and add sandwich when butter melts. Grill for 2 minutes, then carefully turn over and press down with a spatula and grill another 2 minutes. Repeat with remaining 3 sandwiches.

 

Ingredients

No. of Servings: 4

• 8 tablespoons yellow deli-style mustard
• 1 16" baguette, cut into 4 even pieces and sliced in half lengthwise
• 16 slices Wisconsin Swiss cheese
• 4 kosher dill pickles, thinly sliced
• 1 pound top-quality smoked ham, sliced
• 4 tablespoons butter, at room temperature

THE BIANCA

Cooking Directions

To make dulce de leche, place can of condensed milk in deep pot and cover with water; bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let can sit in the water until cool. Dry can and open. It will be caramel-colored (and hard to resist eating).

Mix Mascarpone with vanilla and stir to incorporate air and lighten cheese.

Heat skillet or sauté pan over medium heat. Butter bread slices on one side; place in pan, butter-side down, and grill until golden brown and crisp. Remove and spread unbuttered sides of 4 slices with 1 tablespoon raspberry preserves, 2 tablespoons Mascarpone, and 1 tablespoon dulce de leche, in that order. Top with another toasted piece of bread, browned-side up, and more dulce de leche. Garnish with whipped cream and fresh raspberries, if desired.

*Prepared, bottled dulce de leche may be substituted.

 

Ingredients

No. of Servings: 4

• 1 14-ounce can sweetened, condensed milk*
• 8 ounces Wisconsin Mascarpone cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 6 tablespoons butter, at room temperature
• 8 slices unfrosted cinnamon raisin bread
• 4 tablespoons raspberry preserves
• Whipped cream for garnish, optional
• Fresh red raspberries for garnish, optional

THE CHESHIRE

Cooking Directions

Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice Edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside.

Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry. Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet and fry until whites are just set; flip over and cook for 1 minute. Place 2 bacon slices on top of avocados on each of the prepared bread slices. Top bacon with an egg, a slice of Cheddar, and a slice of bread. Wipe the skillet out and return to heat. Add 1 tablespoon butter and, when melted, add sandwiches to skillet. Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches, adding more butter if necessary. Grill until browned and cheese melts.

 

Ingredients

No. of Servings: 4

• 4 tablespoons mayonnaise
• 1 clove garlic, minced
• 8 slices French-style country bread
• 4 slices Wisconsin Edam cheese
• 1 head Bibb lettuce
• 2 beefsteak tomatoes, sliced
• 2 ripe Haas avocados, sliced
• 8 slices bacon
• 4 eggs
• 4 slices Wisconsin Cheddar cheese
• 6 tablespoons butter, at room temperature

THE DRAKE

Cooking Directions

Preheat oven to 400ºF.

Season duck breasts on both sides with salt and pepper. Lightly score skin with sharp knife, being careful not to slice all the way through skin. Place breasts in cold, oven-safe pan and place over medium-high heat, turning breasts as they brown. Discard fat as it is rendered. When brown, place in the oven 12 minutes, skin side up. After 12 minutes, remove from oven and turn over in roasting pan. Let rest for 5 minutes. Remove breasts to plate or cutting board and let rest another 5 minutes; slice as thinly as you can.

Add orange zest and juice to butter and mix well to incorporate. Smear one side of pumpernickel with mixture.

Heat skillet or griddle over medium heat; place bread slices, butter-side down, in skillet. Grill 2 minutes. Remove and evenly spread unbuttered sides with Port Wine cheese spread. Return to the pan, butter-side down. Grill until cheese melts. Top each with some watercress leaves, half a duck breast, and 1 tablespoon of pine nuts.

 

Ingredients

No. of Servings: 4

• 2 duck breasts
• Salt and pepper
• Zest and juice of 1 orange
• 6 tablespoons butter, at room temperature
• 4 slices pumpernickel bread
• 6 ounces Wisconsin Port Wine cheese spread, at room temperature
• 6 ounces watercress
• 4 tablespoons pine nuts, toasted

THE BIRCHWOOD

Cooking Directions

For caramelized onions: Heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat. Add sliced onions and sugar. Cook without stirring for 2 minutes. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions. Add water and stir for 1 minute. Remove to a bowl and set aside.

Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.

Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of Aged Brick and another piece of bread, butter-side up. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches). Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat. Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.

 

Ingredients

No. of Servings: 4

• 1 tablespoon extra virgin olive oil
• 7 tablespoons butter, at room temperature, divided
• 1 yellow or Spanish onion, thinly sliced
• 1 teaspoon sugar
• Salt and pepper
• 1 tablespoon water
• 6-8 ounces mushrooms such as cremini, button, or shiitake, sliced 1/8" thick
• 1 sprig fresh rosemary, chopped
• 1 sprig fresh thyme, chopped
• 8 slices whole-grain bread
• 4 slices Wisconsin Cheddar cheese
• 4 slices Wisconsin Aged Brick cheese
• 4 large eggs

THE BIG SAL

Cooking Directions

Preheat oven to 400ºF.

Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium heat. Add sausages and brown on all sides. Remove sausages to plate and return pan to stove. Add onions, peppers, and mushrooms. Sauté 5 minutes.

Cut sausages in half lengthwise and place in pan with vegetables. Place pan in oven and bake 15 minutes. Remove from oven.

Preheat panini grill over medium-high heat. Drizzle buns with olive oil and halve. Place 1 ounce (generous 1/8 cup) grated Asiago cheese on each roll bottom; top with 1 slice Fresh Mozzarella. Layer with 2 sausage halves and approximately 1/2 cup of the onions-peppers-mushrooms. Drizzle with a few drops of white or black truffle oil, if using. (A little goes a long way.) Top with 1/4 cup pepper strips, additional slice Fresh Mozzarella, and ciabatta tops. Place in panini press for 5 minutes or until cheese melts and bread is golden brown.

 

Ingredients

No. of Servings: 4

• 6 tablespoons extra virgin olive oil, divided
• 4 sweet Italian sausages
• 2 onions, such as Vidalia, sliced 1/4" thick
• 1 large bell pepper, sliced 1/4" thick
• 4 ounces cremini or button mushrooms, sliced 1/4" thick
• 4 ciabatta rolls
• 4 ounces Wisconsin Asiago cheese, grated
• 8 1/8" thick slices Wisconsin Fresh Mozzarella
• White or black truffle oil, optional
• 1 cup jarred, roasted red pepper strips

THE GIBRALTAR

Cooking Directions

Place onion slices in medium bowl. Combine vinegar, water, sugar, and kosher salt in small saucepan and bring to boil over high heat, stirring to dissolve sugar. Pour hot pickling liquid over onions and cover bowl with plastic wrap. Cool. Onions can be refrigerated for up to 2 weeks.

Heat sauté pan over medium heat, add 2 tablespoons of olive oil and 4 slices of bread and sauté, pressing bread down with a spatula. When bread begins to lightly crisp, on each slice place 1 ounce Kasseri, some spinach leaves, 1 slice prosciutto, and a few tablespoons of pickled onions. Top with another slice of bread and repeat layer of Kasseri, spinach leaves, prosciutto, and pickled onions. Top with remaining bread slices. Carefully turn sandwiches over; press together and cook until bread is browned and cheese is melted.

 

Ingredients

No. of Servings: 4

• 2 red onions, thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 2 tablespoons extra virgin olive oil
• 12 slices artisan-type rosemary-olive bread
• 8 ounces fresh spinach leaves
• 8 ounces Wisconsin Kasseri cheese, shaved or shredded
• 8 thin slices prosciutto