Having a tapas party? Serve these “crazy potatoes” as a warm appetizer, or offer them in individual ramekins as a tasty side dish. Stir in roasted chicken to make a heartier version.
Chef Jasper Mirabile, Jasper’s and Marco Polo’s Italian Market, Kansas City, MO
This warm sandwich pairs perfectly with a bowl of tomato soup.
Chef/owner Marlin Kaplan, One Walnut, Cleveland
These Caribbean-seasoned sandwiches are the perfect blend of sweet and spicy.
This crowd-pleasing recipe is simple and satisfying – a perfect match for roasted chicken or beef.
This savory tart can serve as a brunch staple or be cut into pieces for appetizers.
Chef John Hogan, Keefer’s, Chicago
Tried and true roast beef sandwiches are new again with Roth’s Grand Cru®.
Chef Regi Hise, corporate chef at Emmi Roth USA, Madison, Wisconsin
If the mornay sauce and fried eggs didn’t already give it away, it’s obvious this isn’t your average ham sandwich.
Chef/co-owner Jason W. Knutson, 5 O’Clock Club, Pewaukee, WI
Add this Spanish tapenade to a panini to give it an extra kick. Chef John Hogan, Keefer’s, Chicago, IL
Ban boring and bland grilled cheese with this spicy and flavorful chicken grilled cheese sandwich made with Roth’s Ultimate Firehouse shred blends.
Find unexpected flavors in this fiery mac & cheese made with Roth’s Ultimate Firehouse shred blends.