• 3 ounces butter, room temperature
• 1/2 teaspoon Dijon mustard
• 8 ounces Roth Grand Cru^®, finely shredded, room temperature
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground chipotle chili pepper
• 1/2 cup pistachios, shelled and coarsely chopped

Spicy Red Pepper Jelly

• 2 medium red bell peppers, pureed
• 1 teaspoon Sriracha
• 1 1/2 tablespoons no-sugar-needed pectin
• 1/2 cup white vinegar
• 1/2 tablespoon butter
• 1/2 teaspoon salt
• 1 1/2 cups sugar

• Preheat oven to 350° F.
• Cream butter; mix in Dijon mustard and Grand Cru^®. Mix thoroughly.
• In a separate bowl, mix together flour, salt, baking powder, chipotle chili pepper and pistachios.
• Add dry ingredients to the butter and cheese mixture and knead until a smooth dough is formed.
• Roll dough on a floured surface to 1/8-inch thick.
• Using a 2-inch round cutter, cut dough into disks. Using a chili pepper shaped cutter (or paring knife), cut pepper shape into half of disks.
• Bake disks on parchment lined baking pan for 15 minutes or until golden brown.
• Remove from oven and allow to slightly cool, then transfer to cooling rack until room temperature.
• Spread jelly onto base crackers and cover with pepper-cut disks.

 Spicy Red Pepper Jelly

• In a medium sauce pan, stir together peppers, Sriracha, pectin, vinegar, butter, and salt.
• Boil for 5 minutes, stirring occasionally.
• Add sugar and boil for another 2 minutes, stirring constantly. Remove from heat and chill.

• 3 tablespoons butter, melted
• 1 tablespoon fresh garlic, finely chopped
• 1 (8 ounce) baguette, cut on the bias into 1/2-inch slices
• 1/2 pound smoked chicken, thinly sliced
• 1 1/2 cups Roth Grand Cru^®, shredded
• 1/4 cup sliced almonds
• 2 green onions (green tips only), thinly sliced on the bias (optional)

Apricot Chutney

• 1/4 cup vegetable oil
• 1 1/2 cups white onion, diced
• 3 jalapeño peppers, diced
• 1 tablespoon fresh ginger, diced
• 1/4 cup dark brown sugar
• 1 teaspoon dry mustard
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 cups apple cider vinegar
• 3/4 cups water
• 3/4 cups currants
• 2 (16 ounce) cans apricots, drained and chopped
• Salt to taste

• Preheat oven to 425° F.
• Combine butter and garlic in small bowl; brush one side of each slice of bread with butter mixture.
• Place bread on baking sheet buttered side up. Bake 5 minutes, turning once, then bake for 1 additional minute until golden brown. Remove baguette slices from oven.
• Top each slice of bread with 1/2 slice of chicken (folded in thirds), almonds, chutney and Grand Cru^®.
• Bake for approx. 3 – 5 minutes or until cheese is fully melted.
• Garnish with green onions (optional).

 Apricot Chutney

• Heat oil in a large skillet; add onion, jalapeño and ginger and cook over medium-high heat until tender.
• Stir in remaining ingredients and bring to a boil; reduce heat to simmer and cook uncovered for approx. 30 min or until liquid has evaporated.
• Cool chutney to room temperature and season with salt to taste.

The Tastemakers

We believe you should complement Roth cheese. Often. Try meats, mushrooms, tomatoes, onions or fruits and nuts for an added crunch and zest.

• Sliced beef, turkey, chicken or ham
• Pepperoni
• Bacon & sausage
• Tomatoes
• Fried egg
• Carmelized onions
• Grapes
• Green apple slices

The Breads

Go beyond the expected wheats and whites. Make your melt with Pita bread, French bread slices, bagels or even a dessert bread.

• Thick-sliced French
• Cinnamon swirl
• Pita
• Home baked multigrain
• Bagels
• Panini
• Sourdough

The Spreads

When it comes time to top off your grilled cheese, the ideas are as limitless as your imagination.

• Hummus
• Honey
• Jam, preserves, chutneys
• Pesto
• Red pepper pesto sauce
• Truffle oil
• Buffalo sauce

• 1 tablespoon butter, softened
• 8 slices Ciabatta bread
• 8 slices Roth™ Jalapeño Havarti
• 1 cup spinach
• 2 tomatoes, sliced
• 4 eggs, over-medium or scrambled
• 1 Andouille sausage, precooked

• Preheat Panini press to 350° F.
• Slice Andouille sausage into ½” thick coins, sear in fry pan over medium-high heat until cut side is brown.
• Evenly layer 4 slices with Roth™ Jalapeño Havarti, cooked sausage, spinach, tomato; top with remaining slices of ciabatta bread.
• Place sandwich in Panini press and cook 6-8 minutes or until heated throughout.
• Place cooked egg atop hot sandwich, if desired.
• Butter outside of ciabatta slices and place butter side down on work surface.

• 2 tablespoons butter, softened
• 8 slices Italian bread
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• ½ cup golden raisins
• 2 boneless chicken breasts, seared and sliced
• 8 slices Van Gogh® Original Gouda
• 1 cup mixed greens
• 2 Roma tomatoes, sliced

• Preheat Panini press to 350° F.
• Butter outside halves of sliced bread.  Place bread slices butter side down on work surface.
• Combine mayonnaise, Dijon mustard and golden raisins to create sauce**; for softer, plumper raisins, soak in very hot water for 10 minutes and drain.
• Spoon sauce on one side of 4 slices of bread. Evenly layer with sliced chicken and Van Gogh® Original Gouda. Top with remaining slices of bread.
• Place sandwich in Panini press and cook 6-8 minutes or until heated throughout; immediately open sandwich and top with greens and tomatoes.

• 2 cans (5 oz) Albacore solid white tuna
• 4 ounces French green beans, blanched, chopped coarsely
• 2 Roma tomatoes, diced
• 1 tablespoon black olives, diced
• ¼ cup vinaigrette dressing
• ¼ cup mayonnaise
• Pepper to taste
• 4 slices hearty wheat bread
• 1 tablespoon butter, softened
• 4 slices Van Gogh® Original Gouda, sliced
• 2 mini cucumbers, thinly sliced

• Preheat broiler.
• In medium bowl, mix together tuna, green beans, tomatoes, vinaigrette and mayonnaise until well blended. Season with pepper and set aside.
• Divide tuna mixture among four toasts. Top each with a slice of Van Gogh® Original Gouda and broil for 1 – 2 minutes, until cheese is melted.
• Top with cucumber slices after cooking.
• Toast bread until golden, then lightly butter.

• ¼ cup mayonnaise
• 2 tablespoons capers, drained
• 1 teaspoon lemon juice
• 2 tablespoons butter, softened
• 8 slices French bread
• 8 slices Grand Cru® Original
  
• 2 boneless chicken breasts, seasoned, grilled & thinly sliced
• 8 slices thick-cut bacon, cooked
• 4 teaspoons pesto
• 2 tomatoes, sliced
• 1 cup arugula

• Preheat Panini press to 350° F.
• Stir together mayonnaise, capers and lemon juice to make sauce*.
• Place sandwiches in Panini press and cook 6-8 minutes or until heated throughout.
• Butter outside halves of sliced bread.  Place bread slices butter side down on work surface.
• Evenly layer 4 slices of bread with caper sauce, Grand Cru® Original, sliced chicken, bacon, pesto, tomato and arugula. Close sandwich.

• ¼ cup roasted red peppers, sliced
• ¼ cup marinated artichokes, chopped
• 1 tablespoon butter, softened
• 8 slices sourdough bread
• 8 slices Roth™ Peppadew® Havarti
• 2 cups arugula
• 1 cup balsamic vinaigrette

• Preheat Panini press to 350° F.
• Butter outside halves of sliced bread. Place bread slices butter side down on work surface.
• Evenly layer 4 slices of bread with Roth™ Peppadew® Havarti, arugula, artichokes and roasted red peppers. Top with remaining slices of bread.
•  Place sandwich in Panini press and cook 6-8 minutes or until heated throughout and desired crispiness.
• Balsamic vinaigrette can be used as a dip or drizzled directly on sandwich.

• 1 large baguette, cut into four 4-5” sections
• 1 cup raspberry vinaigrette
• 8 slices Van Gogh® Natural Smoked Gouda
• 2 cups roasted turkey, sliced
• 1 apple, thinly sliced
• 1 cup arugula
• ¼ red onion, thinly sliced
• 4 teaspoons almonds, sliced
• 1 tablespoon butter, softened

• Preheat Panini press to 350° F.
• Butter outside of baguette.  Place bread slices butter side down on work surface.
• Drizzle vinaigrette on baguette bottom; evenly layer with Van Gogh® Original Gouda, turkey, apple, arugula, onion and almonds.
• Place sandwich in Panini press and cook 6-8 minutes or until heated throughout.

• 4 8-inch flour tortillas
• 1 Tablespoon olive oil
• 1½ cups chicken breast, chopped
• Black pepper to taste
• 1 teaspoon Cajun seasoning
• 4 ounces fresh spinach, chopped
  ½ teaspoon lemon zest
• 1 Tablespoon garlic, minced
• 2 onions, caramelized
• 4 ounces Grand Cru^® Original, shredded

• Heat olive oil in large skillet over medium heat and add minced garlic. When garlic starts to sizzle, add raw chicken and Cajun seasoning to sauté until chicken is cooked through, approximately 5 minutes.
• Remove pan from heat and IMMEDIATELY add chopped spinach and lemon zest to hot pan. The heat will wilt the greens perfectly.
• Over medium-low heat, lightly drizzle a large non-stick skillet with olive oil and place one tortilla in pan; cover with ¼ of Grand Cru® Original.
• Top with half of prepared chicken mixture, another ¼ of Grand Cru® Original, then top with second tortilla. Cook both sides until golden and crispy turning several times, approx. 4 minutes per side.
• Repeat for second quesadilla.