THE BILOXI

Cooking Directions

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.

Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina. Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

*Bacon adds an authentic smoky flavor without using a smoker.
**Prepared coleslaw mix may be substituted.
***Slow cooker may be used; follow directions for pork butt cooking times.

 

 

Ingredients

No. of Servings: 4

• 2 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 1 tablespoon ground black pepper
• 1 3- to 5-pound pork butt
• 1/2 pound (8 ounces) smoked bacon, optional*
• 1 bottle of your favorite barbecue sauce
• 2 cups water
• 1 head red or green cabbage, cored and thinly sliced**
• 1 cup mayonnaise
• 1 teaspoon celery seeds
• 2 teaspoons mustard seeds
• 1 tablespoon horseradish
• Juice of 1 lemon
• 1/4 cup white wine vinegar or apple cider vinegar
• 1/4 cup sugar
• Kosher salt
• Salt and pepper
• 2 carrots, peeled and shredded
• 6 tablespoons butter, at room temperature
• 8 slices buttermilk bread (or other firm white bread)
• 8 1-ounce slices Wisconsin Fontina cheese
• 2-3 pickles, sliced
• 1 onion, sliced about 1/8" thick

THE PERRY

Cooking Directions

Heat large sauté pan over high heat; add bacon and fry until crisp; remove and drain on paper-towel-lined plates. Cut bacon strips into small pieces.

Peel pears and halve lengthwise. Remove core and seeds. Place pears in small saucepan with Port, 1/2 cup sugar, cinnamon stick, and star anise. Cook over low, to just below simmer for about an hour to 90 minutes, until pears are easily pierced with a knife but stay intact. Remove from heat and keep pears in the poaching liquid until ready to use.

To candy the almonds:* Line jelly roll pan bottoms and sides with aluminum foil; spray with nonstick cooking spray. Set aside. Heat 1/2 cup sugar over medium-high heat in saucepan. When sugar melts and turns light amber color, add almond slices and stir to coat. The combination will become dry and a bit hard to stir, but keep stirring over medium-high heat. Once sugar returns to liquid form, remove to prepared jelly roll pan. Spread, let cool, and break up.

Heat skillet or sauté pan over medium heat. Add 1-2 tablespoons butter and 2 slices brioche. Top each slice with 1-2 ounces Blue cheese and let it melt a bit while the bread bottoms brown. Remove to plate and repeat with remaining bread and cheese. Top each sandwich with half a poached pear, sliced, about 1/4 cup of candied almonds, and 1 tablespoon bacon pieces. Serve open-faced.

*You may use purchased candied almonds.

 

Ingredients

No. of Servings: 4

• 4 slices applewood-smoked bacon
• 2 Bosc or Bartlett pears
• 2 cups Ruby Port wine
• 1 cup sugar, divided
• 1 cinnamon stick
• 2-3 star anise
• Nonstick cooking spray
• 1 cup sliced almonds
• 2 tablespoons butter
• 4 slices brioche
• 4-6 ounces (3/4-1 cup) Wisconsin Blue cheese, crumbled
• Candied orange rind for garnish, optional

THE HEARTLAND

Cooking Directions

For caramelized onions: Heat large sauté pan over high heat, add olive oil and 1 tablespoon butter and then sliced onions. Stir to coat; cook without stirring for 2 minutes. Add pinch of salt and pepper, lower heat to medium and continue to cook for 5-8 minutes. Add water and stir to remove any brown bits from the bottom of pan. Transfer onions to a bowl. (Can be prepared to this point and refrigerated for up to 6 days.)

Slice tomatoes 1/4-inch thick or halve cherry tomatoes and season with salt and pepper.

Heat skillet or large sauté pan over medium heat. Butter one side of each slice of bread. Place one slice butter-side down in pan and top with a slice of Cheddar, then a slice of tomato and some of the reserved caramelized onions, then a slice of Baby Swiss. Top with another slice of bread, butter-side up, and grill in skillet until bottom bread is lightly browned and cheese begins to melt; carefully flip the sandwich over and brown. Grill the remaining 3 sandwiches.

 

Ingredients

No. of Servings: 4

• 1 tablespoon extra virgin olive oil
• 5 tablespoons butter, at room temperature, divided
• 1 Vidalia or other sweet onion, thinly sliced
• Kosher salt and ground black pepper
• 1 tablespoon water
• 2 large beefsteak tomatoes or 16 cherry tomatoes
• 8 slices whole-grain bread
• 4 slices Wisconsin Aged Cheddar cheese
• 4 slices Wisconsin Baby Swiss cheese

THE FLATIRON

Cooking Directions

Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.

Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.

Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.

Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired.

 

Ingredients

No. of Servings: 4

• 6 eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Pinch cinnamon
• Pinch nutmeg
• 2 large russet potatoes
• Salt and pepper
• 4 tablespoons canola oil
• 8 slices bacon
• 8 thick slices firm white bread
• 4 tablespoons butter
• 8 ounces Wisconsin Brie cheese, sliced
• Pure maple syrup, optional

THE BUFFALO BILL

Cooking Directions

Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.

Place flour on plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF. Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.

Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.

Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey Jack, 1 chicken breast, 1 ounce Blue cheese crumbles, and 1/2 cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.

 

Ingredients

No. of Servings: 4

• 4 boneless chicken breasts
• Salt and pepper
• 1 cup buttermilk
• 1 cup flour
• 1 cup spicy “buffalo wing” sauce
• Vegetable oil for frying
• 8 slices sourdough bread
• 6 tablespoons butter, at room temperature
• 4 slices Wisconsin Monterey Jack cheese
• 2/3 cup (4 ounces) Wisconsin Blue cheese, crumbled
• 2 cups iceberg lettuce, shredded
• Sweet pepper bruschetta topping, optional
• Hot sport peppers, optional

THE NANTUCKET

Cooking Directions

Mix capers, scallions, and Cream Cheese until smooth. Spread mixture on one side of bread slices. Heat skillet or sauté pan over medium heat. Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice. Add 2 tablespoons butter to heated pan; place the sandwiches in pan. Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.

 

Ingredients

No. of Servings: 4

• 4 tablespoons capers, rinsed and drained
• 4 scallions, thinly sliced
• 4 ounces Wisconsin Cream Cheese
• 8 slices country French bread or focaccia
• 4 slices Wisconsin Aged Cheddar
• 8 ounces lox or smoked salmon, thinly sliced
• 2 large dill pickles, sliced
• 6 tablespoons butter, at room temperature

THE BAVARIA

Cooking Directions

Place potatoes in pot and cover with cold water; add kosher salt. Bring to a boil and then turn off heat. Let stand 20 minutes, covered. Remove potatoes from water and let stand until cool enough to handle. Slice into 1/8-inch thick slices. Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with the potatoes and onions.

Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. Top each slice with 2 slices of Edam, 2 tablespoons of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the Edam, in that order. Place a piece of bread on top of each, butter-side up. Grill sandwiches until bread is golden and cheese is melted, turning once during grilling. Serve with mustard on the side.

 

Ingredients

No. of Servings: 4

• 4 small red potatoes
• 1 tablespoon kosher salt
• 3 tablespoons canola oil
• 4 knackwurst sausages
• 1 yellow onion, sliced about 1/8" thick
• Salt and pepper
• 8 tablespoons butter, at room temperature
• 8 slices dark rye bread
• 16 slices Wisconsin Edam cheese
• 8 ounces prepared sauerkraut
• 1/2 cup whole-grain beer mustard or other whole-grain mustard