Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.
Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.
Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.
aper thin slices.
Divide havarti slices into 8 equal pieces
Butter bread on one side with softened butter. Place in an oven-proof saute pan large enough for 2 slices of bread, butter side down, over medium-low heat. Put mozzarella on one slice of bread and Fontina and Havarti on the other. Cook until golden on bottom and cheese begins to melt.
Place tomatoes on the mozzarella side and a drizzle of honey on the Fontina/Havarti side. Slide pan under broiler for a few minutes to broil the tomatoes.
Sprinkle basil as desired on top of the tomato, assemble sandwich, and serve.
In a frying pan, heat up some margarine or salted butter on medium high setting.
Place one piece of potato bread into the frying pan and add two pieces of provolone cheese like a van diagram.
Sprinkle with shredded cheese.
Top with two slices of Havarti cheese.
Spread some margarine or salted butter on one side of the other slice of bread and place it but her side up on top of the cheese.
When the cheese melts a little bit Flip the sandwich and cook till golden perfection.
Remove sandwich and cut diagonally.
Enjoy.
read until lightly browned. Add Havarti cheese to each slice. Divide ham
Spread both slices of bread with mayonnaise.
Place corned beef, Swiss cheese and Havarti cheese on one slice of bread.
Top with sauerkraut and Thousand Island dressing.
Grill sandwich on both sides.
Serve with kosher pickle and chips of your choice.
Place ham in a skillet over medium-high heat. Saute until lightly browned, about 2 minutes per side. Remove and transfer to a plate.
Cook spinach in the same skillet until heated through, about 2 minutes. Season with salt and pepper.
Place ham on a slice of bread. Add Havarti cheese and spinach. Cover with the second slice. Allow cheese to melt slightly, about 1 minute.
Melt butter in the skillet over medium heat. Place sandwich in the hot butter; cook until golden brown, about 3 minutes per side.
f the foccacia), arrange the havarti cheese, then top with the spinach
Spread a thin layer of cream cheese on 4 slices of bread. Top the cream cheese with a slice of Havarti cheese, then a thin layer of apple slices. Place the remaining slices of bread on top to form 4 sandwiches.
Using 2 diagonal cuts, divide each sandwich into 4 triangles.
Preheat oven to 400 degrees F (200 degrees C).
Place mushroom slices in a bowl. Sprinkle mushrooms with red wine vinegar. Lay the bread slices on a baking sheet. Spread mustard evenly on one slice. Arrange the mushroom slices on the slice of bread with the mustard. Place the green olive slices on the other slice of bread. Cover each piece of bread with the Havarti cheese.
Bake in preheated oven until the cheese melts, 5 to 7 minutes. Remove from oven and put the slices together to make a sandwich.
Spread avocado on one slice of toasted pumpernickel bread. Place garbanzo beans on top of avocado and sprinkle with salt. Top with prosciutto, tomato, Havarti cheese, and alfalfa sprouts. Top with another slice of bread to make a sandwich.
urface. Spread 1 tbls. cream cheese(or mayonnaise) on each slice
small bowl, combine cream cheese and horseradish mustard.
Stir
Sandwich prep:
Heat griddle or
or dipping if desired.
cheese sauce.
put butter or
side 1/3 of the havarti cheese to place on top of
Evenly distribute cheese, salmon and dill on four slices of bread.
Top with remaining 4 slices of bread.
Heat skillet over medium-low heat and cook sandwiches approximately 5 minutes on each side or until bread is toasty and cheese is melted.
Toss cheeses together in a small bowl; set aside.
Place bread slices on a work surface.
Spread 1 teaspoon of the butter on each of 4 bread slices; set aside.
Arrange pear slices evenly on the unbuttered slices.
Top with the cheese; top with the greens, then the buttered slice of bread.
Heat remaining 2 tablespoons of the butter in a skillet over medium heat, or prepare a panini pan.
Add sandwiches to pan; heat, turning once, pressing with a spatula to flatten, until cheese melts and bread browns, about 3 minutes per side.
Spread evenly.
Then put Havarti cheese on dough, it will not