Friday, 30 October 2015

Recipes: Cheesy Choices

Serve up some tasty sandwiches with Leerdammer cheese

Portobello Mushroom with Leerdammer and Prosciutto Crisp (pictured above)

Serves: 4
Prep: 10 mins

Ingredients
2 Leerdammer Original slices
1 tbsp olive oil
4 large Portobello mushrooms
Freshly ground black pepper
2 slices of Parma ham
4 eggs, fried
Crusty bread and a little rocket to serve

Method
Lightly oil a baking tray and add the mushrooms.

Season with black pepper and grill under a hot grill for about 3 minutes until the mushrooms are just tender.

Tear the Leerdammer slices in half and place a piece on top of each mushroom.

Tear the Parma ham in half and place a piece on top of the cheese.

Grill again for 1-2 minutes until the cheese has melted and the ham is crisp.

To serve: with fried eggs, crusty bread, and a little rocket.

Ingredients
2 slices of French dark sour dough bread
Butter
A few leaves of curly lettuce
Cucumber slices
Tomato slices
Dried herbs
2 slices of Leerdammer Original or Light
Relish

Method
Butter the slices of crusty bread, for extra flavour choose salted butter.

Arrange the washed lettuce leaves, cucumber and tomato slices on one of the slices. Dress with your favourite relish.

Add 2 slices of gently folded Leerdammer Original or Light, whichever you prefer.

Sprinkle over a pinch of dried herbs and top with the other slice of bread.

Leerdammer and Portobello Mushroom

Serves: 1
Prep: 10 mins

leerdammer-590

Ingredients
1 tbsp vegetable oil
1 portobello mushroom, sliced
2 slices Leerdammer cheese
2 tbsp mayonnaise
1 tbsp fresh sage, finely chopped
1 tsp lemon juice
1 vine tomato, sliced
Wholemeal bread, thickly sliced

Method
Heat oil and lightly sauté the mushroom, leave to cool.

Add the sage and lemon juice to the mayonnaise and mix well.

Spread on one side of each slice of bread. Top one slice of bread mayonnaise side up with the tomato, mushroom and slices of Leerdammer.

Close sandwich with second slice of bread, mayonnaise side down.
 

Leerdammer Light with Tonnato

Serves: 2
Prep: 10 mins

leerdammer-590-3

Ingredients
1 pack Leerdammer
Light slices 4 slices of white bread
Softened butter for spreading
4 tbsp tonnato chutney
2 tomatoes, sliced
1 can of tuna
1 spoonful of low fat mayonnaise
Finely chopped parsley
½ teaspoon roughly chopped drained capers
1 teaspoon lemon juice and a little zest
Salt and pepper

Method
Prepare the tonnato mix by combining in a bowl, the tuna, mayonnaise, parsley, capers, lemon juice & zest, salt & pepper.

Mix all the ingredients together until well combined, add more mayonnaise if too dry.

Butter one side of each slice of bread and layer the tonnato, tomatoes, Leerdammer and lettuce.

Top with the second slice of bread, buttered side down.


Relish Your Inner Leerdammer Sandwich

Serves: 1
Prep: 10 mins

leerdammer-590-2

Ingredients:
2 slices of French dark sour dough bread
Butter
A few leaves of curly lettuce
Cucumber slices
Tomato slices
Dried herbs
2 slices of Leerdammer Original or Light
Relish

Method:
Butter the slices of crusty bread, for extra flavour choose salted butter.

Arrange the washed lettuce leaves, cucumber and tomato slices on one of the slices. Dress with your favourite relish.

Add 2 slices of gently folded Leerdammer Original or Light, whichever you prefer.

Sprinkle over a pinch of dried herbs and top with the other slice of bread.

Visit the website for more recipe ideas www.leerdammer.co.uk


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