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