Ham & Cran Monte Cristo
Sweet, meet savory.
BBQ Sliders with Spicy Sprout Slaw
Yummy BBQ sliders using leftover turkey meat – what more could you ask for?
Brussels Sprout Flatbread
Enjoy this rustic flatbread using leftover Brussels sprouts and shredded Grand Cru.
Firehouse Tuna Melt
The Ultimate Firehouse shred blends lend a spicy and smoky flavor to this tuna melt.
Buffalo Chicken Sandwich
Buffalo chicken tastes better with Roth’s Buttermilk Blue®.
Chef Rhys Lewis, The American Club, Kohler, WI
Carolina Pork Tenderloin BBQ Sandwich
A Southern sandwich with the added zing of Roth’s Jalapeño Havarti.
Veggie Lovers Havarti Sandwich
A vegetarian sandwich bursting with flavor. What’s not to love?
Adapted from Patricia Cobe, editor, Restaurant Business magazine
Steak Sandwich with Horseradish Havarti
Roth’s Horseradish Havarti makes for a delicious sandwich every time.
Chef Jeff Orr, Cocoliquot, Madison, WI
Smoked Gouda Veggie Club
Greek flavors plus a few unexpected additions make for a delightful club sandwich.
Chef Regi Hise, corporate chef at Emmi Roth USA, Madison, Wisconsin
New England Crab BLT
Crab cakes and Roth’s Dill Havarti make for the perfect East Coast lunch.
Chef Tim Soufan, Not Your Average Joe’s, Boston