Swiss Cheese

Inspired by the popular Cuban sandwich known as the Cubano, these quesadillas contain many of its signature ingredients—sliced pork, pickles, ham, and cheese.

This tasty recipe is like pizza, but easier. It takes about 2 minutes to prepare, looks impressive, and tastes great. Puff pastry isn’t used much in the United States, but Europeans can’t do without it. It’s really easy to work with, and the results are always perfect. To thaw frozen puff pastry, put it in the refrigerator the night before you want to use it.

This is based on a French dish popular during the cold winter months. They use Reblochon, a super delicious stinky cheese, but since it’s hard to find here (and expensive), I used Swiss instead. This is so delicious that I cut it into quarters as soon as it comes out of the oven to avoid the fights over who got more. (And I’m not kidding about that.)

A classic quiche Lorraine has long been one of my favorite dishes. You can make a good crustless, meatless in the slow cooker, drawing upon that gentle heat. I like to use a smoked salt to supply the smoky flavor that would ordinarily give. Serve with a crispy green salad.

Make this casserole when you’re short on time but want something big on taste. It’s a cinch to whip together, so even beginner cooks will earn oodles of praise. There are many variations of this type of casserole dish, but you’ll find our personal favorite way of making this dish below. Want to be totally indulgent? Add another layer of crescent rolls to the top of the casserole. It’s like your own bacon, egg, and cheese sandwich on a croissant roll! Indulgent? Yes. Tasty? You betcha!

This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.

A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich.

Perhaps this should be called Burger Quattro Formaggi after the classic Italian pasta dish or just simply the Cheese Lover’s Burger. You can use any types of cheese you like; I just happen to like this combination of nutty Swiss, creamy American, tangy goat, and salty Parmesan. All this burger needs is a thick slice of red beefsteak tomato and a few leaves of fresh arugula, a sort of homage to the Italian flag.

Yes, a bacon cheeseburger. If you buy 96% lean beef and reduced-fat bacon pieces, you’re good to go! Do note, if you’re a fan of BBQ bacon cheeseburgers, just swap out the ketchup in this recipe for your favorite barbecue sauce. It will add about 10 calories but save you around 15 mg sodium. Look for the bacon pieces near the croutons and other salad ingredients in your favorite grocery store. Or, if you love them as much as I do, head to Costco and buy them in a big bag. Just store them in your refrigerator and you’ll have them on hand to curb a bacon craving with less guilt.

Instead of slaving over a stove in the morning, buy packaged 50% reduced-fat bacon pieces. You’ll save tons of time, and you’ll be less likely to overindulge because you won’t have the smell of bacon wafting through the house for hours. Look for the bacon pieces near the croutons and other salad ingredients in your favorite grocery store. Or, if you love them as much as I do, head to Costco and buy them in a big bag. They keep fresh in the refrigerator for a long time.

Ever since I was a kid working in catering halls to pay for college, I’ve been fascinated by how delicious this simple dish is. Though the original has ample amounts of oozing butter, this version doesn’t have any butter in it at all, and it still tastes great. Pay close attention to the cooking time so the chicken doesn’t dry out, and prepare the sauce 2 hours ahead of cooking time.

Some say the Reuben—corned beef brisket, Russian dressing, Swiss cheese, sauerkraut, bread—was invented by an Omaha grocer named Reuben Kulakofsky to provide sustenance to participants in a late-night poker game. This reformed version was invented to help you eat better. (Following that logic, don’t stay up late playing poker, either.)

French onion soup began to show up on restaurant menus in the 1960s, when America’s interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl of French onion soup is full of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one half, respectively.

Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.

Quiche—hold the crust and the work!

Mushrooms are beefy and delicious. This is a great quick supper for meat-free-ers and meat eaters alike because it is so hearty. To round out the meal, serve a simple green salad dressed with Dijon dressing or sliced apples or pears.