Known for its large, round holes and sweet, nutty taste, Jarlsberg®, Norway’s finest export. Its characteristic holes and distinctive taste mean it’s the star of every cheeseboard – but there’s no need to stop at pairing with your finest oat crackers or water biscuits… Jarlsberg® keeps its flavour when melted – making it a creamy addition to sandwiches and burgers, and puts a delicious spin on all manner of classic recipes and cheese-inspired favourites.

This winter, Jarlsberg® is calling on Brits to #MakeaSandWish. From mouth-watering mac n’ cheese subs to spicy gazpacho-inspired creations, a Jarlsberg® SandWish is all about using classic dishes to inspire a unique take on the nation’s favourite lunchtime staple – the sandwich.

Use the hashtag #MakeaSandWish to share your creations on Facebook and Twitter, and post your ultimate SandWish on www.jarlsberg.com/sandwish for a chance to win the beach holiday of a lifetime.

Here are a couple of mouth watering sandwich recipes to help you celebrate National Sandwich Day and Jarlsberg®

Jarlsberg Mac ‘n’ Cheese Sub

Ingredients:

For the pasta:

600g of pasta flour

6 egg yolks

4 whole eggs

Pinch salt

Dash olive oil

For the Béchamel sauce:

50 g flour

50 g butter

500ml milk (hot)

150g Jarlsberg

Method:

For the pasta:

1. Blend the ingredients together in a mixer and then rest for 1/2 hour.

2. Rolls the pasta into long macaroni shapes (using a pencil or long utensil).

3. Stick the pasta together with water and flour to create the shape of a sub.

4. Place past in an oven at 180 degrees until golden brown (about 30-40 mins).

For the Béchamel:

1. In a pot on a medium heat melt the butter.

2. Add the flour and mix together until it forms a ball.

3. Add the hot milk slowly and cook for 10 minutes until a thick sauce is formed.

To serve:

Pour the Béchamel onto the pasta sub once cooled.

Add Parma ham, quails eggs, avocado, tomato, rocket and grated Jarlsberg for an indulgent appearance

 

 

 

 

 

 

 

 

 

 

 

Jarlsberg® Gazpacho ‘SandWishes’

Ingredients:

For the Piadina dough: (NB. Best made the day prior to using so dough can rest)

750g flour

440ml water

20g sugar

6g yeast

For the gazpacho soup:

5 vine ripened tomatoes

1 clove of garlic

1 small red onion

2 red peppers

1 small cucumber

½ chili

Handful of fresh basil

50ml chardonnay vinegar

100ml olive oil

Method:

For the dough:

1. Mix all the ingredients and knead together for 5 mins

2. Put the dough into a bowl and cover with cling film, chill in the fridge overnight

For the soup:

1. Blend everything together until smooth

2. Pour soup into an espuma gun (cream charger) in preparation for gazpacho sandwiches

For the final dish:

1. Cut the dough into 50g pieces

2. Roll out with a rolling pin until flat

3. Deep fry or char grill until the Piadina puffs up into a ball like shape

4. Allow the Piadina to cool, then fill with the gazpacho via the espuma gun

5. Layer two slices of Jarlsberg® cheese on the gazpacho sandwich

6. Grill until the Jarlsberg® is golden brown

For more recipe ideas, visit www.jarlsberg.com