By Laura Medina
Bistro Swiss Cheese Pizza with Sausage
As climate change gets hotter, as more people move into the SunBelt, and the work becomes more casual (the bow tie has overtaken the tie and it's still predominantly among hipsters sans kids), more and more dads are dreading Father's Day because of that tie.
What he's yearning for, is no different from what your mom craves for on Mother's Day, someone else doing the cooking...for a change.
Finlandia Cheese knows this, so they kindly offer fun and cheesy recipes that are timeless classics and are easy to make, and more importantly, are very affordable ingredients that are available everywhere.
Let's start with the easiest one, Bistro Swiss Cheese Pizza with Sausage. Just buy a pre-baked, pre-made pizza crust then you're ready to go...
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
- 1 (8 ounces) pkg mild or hot Italian sausage
- 1 large prepared pizza crust
- 1 cup Finlandia Swiss cheese, shredded
- Chopped Cherry tomatoes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
InstructionsPreheat oven to 375 degrees.
Slice sausage into small thin slices. Cook until browned; drain, approximately 10 minutes. Sprinkle dough with shredded cheese, spread sausage evenly on dough. Top with cherry tomatoes and sprinkle with salt and pepper to taste.
Bake until puffed and golden brown, about 25 minutes.
Brisket Grilled Cheese
How do you spell comfort food? I spell it: B-r-i-s-k-e-t G-r-i-l-l-e-d C-h-e-e-s-e.
- 2 tablespoons Finlandia butter*
- 1 clove garlic, minced, crushed or chopped fine
- 2 slices sour dough bread
- enough thinly sliced & heated brisket to cover one piece of the bread - don't skimp but you also don't want too much
- 2 slices Finlandia* cheddar cheese
- 2 slices Finlandia* jack cheese
- 1 tablespoon horseradish sauce - the mayo kind, not the grainy 'prepared' kind
- Put butter and garlic in a small bowl - mix well
- On one slice of bread, spread the horseradish sauce, add 2 slices of cheese, then the heated brisket, then the other slices of cheese, then top with last slice of bread
- Spread half the butter/garlic mixture on the bread and cook in a hot non-stick pan until golden brown
- Butter top side, flip and continue cooking until the bottom is golden as well
- Eat - but not too quickly even though you'll want to
Finlandia’s 3-Cheese Macaroni and Cheese
The good, ole classic 3-Cheese Macaroni & Cheese that you can and your mom and dad want you to make all the time...Well, you know what they say. The most simplistic of things is the most difficult to make.
But once you master the classic Mac n' Cheese, you'll get the hang of it.
Prep Time:10 Minutes
Cook Time:30 Minutes
Total Time:40 Minutes
Our smooth, nutty Finlandia Swiss Cheese makes a rare appearance in our signature version of this homestyle classic. Muenster and American cheeses hold supporting roles to create a creamy, gooey mac and cheese that is sure to please kids, and it also satisfies even the most discerning adult palate. Crispy fried onions add a salty crunch that really satisfies.
Ingredients1 (16-ounce) box Cavatappi or other favorite pasta
1/4 cup Finlandia Unsalted Butter, cut into chunks
1/2 cup minced red onion
5 tbsps all-purpose flour
1 1/2 cup whole milk
1 1/4 cup vegetable or chicken broth,
hot 1 tsp fine salt
1/2 tsp finely ground black pepper
1/2 tsp smoked paprika, plus more for garnish
1/4 tsp ground nutmeg Cayenne pepper, to taste
11 oz (about 14 slices) Finlandia Swiss Cheese, cut into thin strips
7 oz (about 9 slices) Finlandia American Cheese, cut into thin strips
7 oz (about 9 slices) Finlandia Muenster Cheese, cut into thin strips
2 tbsps minced, fresh parsley 1 cup crushed crispy fried onions
Cook and drain pasta according to package directions. Spray a 9″x13” baking dish with cooking oil; set aside. Preheat oven to 375°F. Heat butter in 4 quart sauce pot over medium heat just until melted. Add the minced onion. Stirring often with a wooden spoon, slowly cook onions until they are soft and starting to caramelize, and the butter is starting to brown, about 3-5 minutes. Immediately sprinkle in flour. Continue to cook and stir over medium heat until flour mix is lightly browned and smells like baked piecrust, about 1-2 minutes. Reduce heat and slowly whisk in stock then milk, a little at a time, stirring well to remove lumps between each addition. Whisk in salt, black pepper, smoked paprika, nutmeg, and cayenne pepper. Increase heat, and simmer until flour is cooked and the sauce is velvety, about 5-8 minutes; stir and scrape sides and bottom of pot constantly. Reduce heat, and add cheeses about ½ cup at a time, stirring constantly, and waiting until each batch is fully melted before adding the next. Remove from heat and add parsley. Stir into warm, cooked pasta, and pour into prepared baking dish. Top with crushed crispy fried onions. Bake for 10-15 minutes or until bubbly and starting to brown. Serves 8-10 as main course