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Recipes with Swiss cheese

I have only recently started liking Swiss cheese, and when it's not overpowering, I REALLY like it. I prefer Gruyere, but it's a lot more expensive. What can I make with Swiss cheese? A few things I already make are scalloped potatoes and a dish that my in-laws call Chicken Desiree.

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  1. Of the readily-available, popular everyday cheeses, I think Swiss displays the greatest flavor difference between as is and melted, The former can have a bit of an acid finish on the tongue, but the latter is mellow and nutty. In Julia Child's cooking shows, she often used shredded swiss in cheese blends for pizza and other Italian dishes where we'd normally not think of it. It certainly has a place in mac&cheese, but since it is stringy when melted, it needs to partner with cheeses that melt more smoothly and fully.
    Are you familiar with Jarlsberg? Supermarkets have it; it's a very nutty Swiss-type cheese, a step up from generic Swiss and not as pricey as Gruyere.

    A favorite snack of mine is thinly sliced Granny Smith apple on a Ritz cracker, with a thin strip of Jarlsberg on top, microwaved just until it melts.

    1 Reply
    1. re: greygarious

      I definitely second the Jarlsberg suggestion-it is a delicious, milder alternative to Swiss-rather addictive as well.

    2. Cool thanks. I'll have to check out the Jarlsberg.

      1. I love tuna melts with swiss cheese and a juicy slice of tomato under the cheese (don't know why it has to be under but it just does).

        1. I like a patty melt or tuna melt with swiss.

          Good over pastrami, too.

          A BLT with swiss is good.

          Swiss on burgers.

          Swiss wrapped around a pickle. Well, I like it!

          Black forest Ham and swiss panini

          A layer of puff pastry, somw swiss, another layer of puff pastry-bake, yum!

          2 Replies
          1. re: 1munchy1

            "Swiss wrapped around a pickle. Well, I like it!"

            Strawberry jam spread on a slice of cheddar is wonderful.

            1. re: blue room

              Ditto jam and swiss. One of my guilty pleasures is grilled swiss cheese dipped into strawberry or raspberry jam....

          2. The two things I make with swiss is quiche lorraine and swiss enchiladas (although lately I sub cheddar for that). Otherwise it is always on hand for sandwiches, the only one husband eats without swiss is tuna salad.

            1 Reply
            1. re: coll

              Another annual favorite around here is my baked Rueben dip, it's shredded corned beef , swiss, sauerkraut, with a mustard sauce, served hot with rye cocktail bread.

              1. Reuben sandwiches use Swiss cheese--lots of people are crazy about this sandwich! It also features corned beef, thousand island dressing, sauerkraut, rye bread.
                Can someone comment on Havarti--is it like Swiss cheese?

                1 Reply
                1. re: blue room

                  Havarti has a much milder taste than swiss, and texture wise it's more creamy

                2. I shred it and put it in potato pancakes with chopped green onions.

                  1. I just started liking it about 6 years ago ... I think it was a misconception I had when I was younger, or my taste buds just changed. =) Anyways, I love it in hamburgers and sandwiches, especially Ruben sandwiches. I haven't actually made a Ruben myself though but I just goodled it and found this 5 star recipe. It looks yummy!


                    1. I love to shred swiss (recently I bought emmentaler) over a salad that I make with boiled red new potatoes cut in halves, cherry tomatoes halved, haricots verts blanched, and tuna flaked in. The warm potatoes melt the cheese a bit. You swirl a bit of olive oil and sprinkle some salt, pepper, and even parmesan cheese if you like. Finish with a bit of paprika. This could be put out in a large bowl for company or pack it in little tupperwares for those that are going to the beach. The green beans give a nice tender crunch. You could also throw in some chives chopped finely.

                      3 Replies
                        1. re: DishDelish

                          thank you Dish! I was thinking one could throw hard boiled egg if they wanted as well.

                          You know, I just love swiss cheese in my quiche:

                          in the frozen pie crust put in whatever green vegetable you like (squeezed out frozen spinach, or cooked broccoli or zucchini or whatever) then grate in a baby swiss or regular, pour in some beaten eggs mixed with a little cream to fill the shell. You really could throw any vegetable, sauteed strips of red pepper for color...this bakes at 350 til done. it's so good the next day for lunch even room temp

                          1. re: chowareyou

                            Oh you you are giving me some dangerous food ideas! lol. My sister makes an awesome quiche, now I want to get her recipe and substitute swiss cheese. Mmmmm. =)

                      1. Not fancy, not difficult but one of my very favorite things to eat and an application where I feel swiss cheese really shines:

                        Two slices seeded rye
                        swiss cheese(i use two slices)
                        unsalted butter

                        Put it all together to make a perfect grilled cheese sandwich.

                        1 Reply
                        1. re: ziggylu

                          Another hot sandwich using Swiss cheese is the Cubano pressed on the grill

                          fresh ham, Swiss Cheese, ham....pickle slices and mayonnaise optional

                        2. enchiladas suizas. 'suiza' refers more to the sauce, but the dish needs cheese, and swiss works well.

                          1. I finished reading the Julie/Julia Project blog this week. It seems as though the final step in 75% of the dishes, especially the vegetables, was to top with bread crumbs and grated Swiss, then bake until browned.

                            1 Reply
                            1. re: greygarious

                              As Ina Garten says, " How bad could THAT be?" lol

                            2. http://www.indiadivine.org/audarya/ve...

                              I love this Cabbage and Rye Panade recipe from Deborah Madison. I think Swiss cheese would be just fine here.

                              What is Chicken Desiree?

                              1. Chicken Picasso

                                This was once a popular item served at the now shuttered Café Four Oaks in Los Angeles. It’s an elegant dish that comes together rather easily once you have the ingredients assembled. Over the years I have made it many times and it’s definitely a keeper.

                                2-3 lbs. boneless, skinless chicken breasts
                                Butter or oil for sauteing
                                2 large onions, thinly sliced
                                2 bell peppers, 1 red & 1 green, thinly sliced
                                20 ripe olives, sliced
                                20 stuffed green olives, sliced
                                1 cucumber, peeled, seeded and thinly sliced
                                4 Tbs. Butter
                                6 Tbs. Flour
                                2 cups chicken stock
                                ½ cup shredded Swiss cheese, lightly doused in flour
                                ½ cup Parmesan cheese
                                1 Tbsp Dijon style mustard
                                2 cups sour cream

                                Cut chicken breasts into 1-2 inch pieces and season with salt and pepper. Saute them in a little oil or butter until lightly brown and tender. Keep warm while preparing sauce. Add onions, green pepper and olives to pan drippings and saute until barely tender. Then remove the vegetables and set aside.

                                Heat the 4 Tablespoons of butter, stir in flour, and cook until bubbly. Stir in the chicken stock, the cheeses, and mustard and sour cream. Simmer while stirring until smooth and thickened, being careful not to boil. Add salt and pepper to taste if necessary. Pour sauce over vegetables and chicken and heat in a chafing dish or in the oven at 300 degrees F. for about 15 minutes.