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Ham and Swiss with garden extras
Our first guest-submitted portrait is by Phil Bertrand. He includes this delectable image of fresh excess, with black forest ham, fire roasted peppers, Swiss cheese, brown mustard, and fresh greens from the garden (buttercrunch and romaine lettuces). A fine balance of meat and veggie, this photo captures the essence of who we think Phil may […]
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Mike Schmidt Schtacker
Posted one day early so you can vote for us in the Stroehmann Sandwich Slamm contest! Mike Schmidt was a baseball player who seemed larger than life, and here we have a sandwich that is just as large. With the unifying strength of six slices of Stroehmann whole wheat bread, combine several meats and cheeses, […]
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Head Cheese and Swiss on kaiser roll
When they cut the head off of the cow or pig to make your burgers or bacon, they don’t discard it before scraping off the small bits to make a loaf of meat. Head cheese is the Frankenstein patchwork of a departed face– an exercise in savagery. You can buy a few slices from your […]
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Stuffed Pork Chop on hamburger roll
The texture of the “other white meat” is interrupted by the gooey goodness of Swiss cheese. It’s a surprising sensation, topped off with a slice of tomato and a few leaves of spinach, caught between two hamburger buns. It’s worth a try, unless you’re pledging to lose weight for the new year. But keep in […]
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Beef Patty Melt on rye
Boxers call it a one-two punch– landing two fast consecutive hits. You could easily call it a beef patty melt. At first bite, the grilled rye bread will hit your taste buds hard, then Swiss cheese will follow-up quickly. You’ve only had one bite. Continue on with the endurance of a seasoned pro through each […]
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Corned Beef and Swiss on pumpernickel
On an autumn afternoon, there is no better friend than corned beef and Swiss cheese. Spicy mustard fills the holes of cheese and the air pockets in pumpernickel bread, adding a zing to an already tasty sandwich. The deep brown of pumpernickel bread signifies that you’re well into a season of maturity and grace. In […]
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Roast Beef on rye
Roast beef is not for the faint of heart. Between two thin rye slices, layered with cheese and topped with spicy brown mustard, the roast beef’s hue can vary from a lively pink to a sufficiently cooked brown. It would be easy to see oneself somewhere on that color scale, but would you want to […]