var sandwich_xml = " \ \ \ \ 2 tablespoons butter \ 1 head cauliflower, cut in small pieces \ Salt and pepper \ 1/2 cup flour \ 1/2 cup rice flour \ 2 tablespoons cornstarch \ 1 cup cold seltzer water (club soda) \ Vegetable oil for frying \ 2 yellow onions, thinly sliced \ 8 slices sourdough bread \ 4 tablespoons extra virgin olive oil \ 4 slices Wisconsin Pepper Jack cheese \ 4 slices Wisconsin Cheddar cheese \ \ 01-The_Sergeant_Pepper.pdf \ Heat large sauté pan over high heat. Add butter and cauliflower; sauté on high until brown, stirring so cauliflower doesn’t burn. Season with salt and pepper; remove to plate lined with paper towels; drain.

For batter: Whisk together flours, cornstarch, and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water MUST be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry.

Heat 3-4 inches vegetable oil to 350ºF in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper.

Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press). Top each slice with Pepper Jack, cauliflower, fried onions, and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted.

\ ]]> \ With roasted cauliflower and caramelized onions, your taste buds will be quite smitten \ \ \ \ \ \ \ \ 3 tablespoons cranberry sauce \ 3 tablespoons Dijon mustard \ 6-8 tablespoons butter, at room temperature \ 4-5 fresh sage leaves, chopped \ 8 slices honey wheat bread \ 16 slices Wisconsin Gouda cheese \ 8 ounces turkey breast, sliced \ 8 ounces fresh spinach leaves \ \ 02-The_Pilgrim.pdf \ In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)

Mix butter with sage until smooth.

Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with 2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serve remaining cranberry-mustard on the side.

\ ]]> \ Smoked turkey breast smothered in cranberry mustard. Proof that there is a God of Flavor \ \ \ \ \ \ \ 4 small red potatoes \ 1 tablespoon kosher salt \ 3 tablespoons canola oil \ 4 knackwurst sausages \ 1 yellow onion, sliced about 1/8\" thick \ Salt and pepper \ 8 tablespoons butter, at room temperature \ 8 slices dark rye bread \ 16 slices Wisconsin Edam cheese \ 8 ounces prepared sauerkraut \ 1/2 cup whole-grain beer mustard or other whole-grain mustard \ \ 03-The_Bavaria.pdf \ Place potatoes in pot and cover with cold water; add kosher salt. Bring to a boil and then turn off heat. Let stand 20 minutes, covered. Remove potatoes from water and let stand until cool enough to handle. Slice into 1/8-inch thick slices. Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with the potatoes and onions.

Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. Top each slice with 2 slices of Edam, 2 tablespoons of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the Edam, in that order. Place a piece of bread on top of each, butter-side up. Grill sandwiches until bread is golden and cheese is melted, turning once during grilling. Serve with mustard on the side.

\ ]]> \ An exquisite offering of knackwurst and sauerkraut. Resistance is futile \ \ \ \ \ \ \ 4 tablespoons capers, rinsed and drained \ 4 scallions, thinly sliced \ 4 ounces Wisconsin Cream Cheese \ 8 slices country French bread or focaccia \ 4 slices Wisconsin Aged Cheddar \ 8 ounces lox or smoked salmon, thinly sliced \ 2 large dill pickles, sliced \ 6 tablespoons butter, at room temperature \ \ 04-The_Nantucket.pdf \ Mix capers, scallions, and Cream Cheese until smooth. Spread mixture on one side of bread slices. Heat skillet or sauté pan over medium heat. Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice. Add 2 tablespoons butter to heated pan; place the sandwiches in pan. Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.

\ ]]> \ A scrumptious little ditty made with Cream Cheese and lox. I do believe you're blushing \ \ \ \ \ \ \ \ 4 boneless chicken breasts \ Salt and pepper \ 1 cup buttermilk \ 1 cup flour \ 1 cup spicy “buffalo wing” sauce \ Vegetable oil for frying \ 8 slices sourdough bread \ 6 tablespoons butter, at room temperature \ 4 slices Wisconsin Monterey Jack cheese \ 2/3 cup (4 ounces) Wisconsin Blue cheese, crumbled \ 2 cups iceberg lettuce, shredded \ Sweet pepper bruschetta topping, optional \ Hot sport peppers, optional \ \ 05-The_Buffalo_Bill.pdf \ Season chicken breasts with salt and pepper and place in zip-style resealable bag. Pour buttermilk into bag and seal. Refrigerate at least 1 hour or overnight.

Place flour on plate and season with salt and pepper. Pour wing sauce into bowl. Heat large sauté pan over medium-high heat. Add vegetable oil to about 1-inch depth and heat to 350ºF. Remove chicken breasts from bag and roll in flour to coat. Fry in hot oil, 4-5 minutes per side, until golden and cooked through.

Remove chicken breasts from skillet with tongs and turn them in the bowl of hot sauce to coat evenly. Reserve on plate.

Heat large skillet over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, in skillet and top each with 1 slice Monterey Jack, 1 chicken breast, 1 ounce Blue cheese crumbles, and 1/2 cup of shredded lettuce. Layer the sweet pepper bruschetta topping on the lettuce, if using. Top each sandwich with another piece of the bread, butter-side up, and grill, turning once, until bread is golden and cheese melts. Garnish with sport peppers, if desired.

\ ]]> \ Crispy fried chicken and buffalo wing sauce. No, you can't marry this sandwich \ \ \ \ \ \ \ \ 6 eggs \ 1 cup milk \ 1 teaspoon pure vanilla extract \ Pinch cinnamon \ Pinch nutmeg \ 2 large russet potatoes \ Salt and pepper \ 4 tablespoons canola oil \ 8 slices bacon \ 8 thick slices firm white bread \ 4 tablespoons butter \ 8 ounces Wisconsin Brie cheese, sliced \ Pure maple syrup, optional \ \ 06-The_Flatiron.pdf \ Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.

Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.

Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.

Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired.

\ ]]> \ Bacon, hash browns and a fried egg on French toast. Get in touch with your inner morning person \ \ \ \ \ \ \ \ 1 tablespoon extra virgin olive oil \ 5 tablespoons butter, at room temperature, divided \ 1 Vidalia or other sweet onion, thinly sliced \ Kosher salt and ground black pepper \ 1 tablespoon water \ 2 large beefsteak tomatoes or 16 cherry tomatoes \ 8 slices whole-grain bread \ 4 slices Wisconsin Aged Cheddar cheese \ 4 slices Wisconsin Baby Swiss cheese \ \ 07-The_Heartland.pdf \ For caramelized onions: Heat large sauté pan over high heat, add olive oil and 1 tablespoon butter and then sliced onions. Stir to coat; cook without stirring for 2 minutes. Add pinch of salt and pepper, lower heat to medium and continue to cook for 5-8 minutes. Add water and stir to remove any brown bits from the bottom of pan. Transfer onions to a bowl. (Can be prepared to this point and refrigerated for up to 6 days.)

Slice tomatoes 1/4-inch thick or halve cherry tomatoes and season with salt and pepper.

Heat skillet or large sauté pan over medium heat. Butter one side of each slice of bread. Place one slice butter-side down in pan and top with a slice of Cheddar, then a slice of tomato and some of the reserved caramelized onions, then a slice of Baby Swiss. Top with another slice of bread, butter-side up, and grill in skillet until bottom bread is lightly browned and cheese begins to melt; carefully flip the sandwich over and brown. Grill the remaining 3 sandwiches.

\ ]]> \ A delightful ensemble that proves deliciousness does make the heart grow fonder \ \ \ \ \ \ \ \ 4 slices applewood-smoked bacon \ 2 Bosc or Bartlett pears \ 2 cups Ruby Port wine \ 1 cup sugar, divided \ 1 cinnamon stick \ 2-3 star anise \ Nonstick cooking spray \ 1 cup sliced almonds \ 2 tablespoons butter \ 4 slices brioche \ 4-6 ounces (3/4-1 cup) Wisconsin Blue cheese, crumbled \ Candied orange rind for garnish, optional \ \ 08-The_Perry.pdf \ Heat large sauté pan over high heat; add bacon and fry until crisp; remove and drain on paper-towel-lined plates. Cut bacon strips into small pieces.

Peel pears and halve lengthwise. Remove core and seeds. Place pears in small saucepan with Port, 1/2 cup sugar, cinnamon stick, and star anise. Cook over low, to just below simmer for about an hour to 90 minutes, until pears are easily pierced with a knife but stay intact. Remove from heat and keep pears in the poaching liquid until ready to use.

To candy the almonds:* Line jelly roll pan bottoms and sides with aluminum foil; spray with nonstick cooking spray. Set aside. Heat 1/2 cup sugar over medium-high heat in saucepan. When sugar melts and turns light amber color, add almond slices and stir to coat. The combination will become dry and a bit hard to stir, but keep stirring over medium-high heat. Once sugar returns to liquid form, remove to prepared jelly roll pan. Spread, let cool, and break up.

Heat skillet or sauté pan over medium heat. Add 1-2 tablespoons butter and 2 slices brioche. Top each slice with 1-2 ounces Blue cheese and let it melt a bit while the bread bottoms brown. Remove to plate and repeat with remaining bread and cheese. Top each sandwich with half a poached pear, sliced, about 1/4 cup of candied almonds, and 1 tablespoon bacon pieces. Serve open-faced.

*You may use purchased candied almonds.

\ ]]> \ What happens when port wine-braised pears and candied almonds have a sleepover on brioche \ \ \ \ \ \ \ 2 tablespoons kosher salt \ 2 tablespoons smoked paprika \ 2 tablespoons brown sugar \ 1 teaspoon cayenne pepper \ 1 tablespoon ground black pepper \ 1 3- to 5-pound pork butt \ 1/2 pound (8 ounces) smoked bacon, optional* \ 1 bottle of your favorite barbecue sauce \ 2 cups water \ 1 head red or green cabbage, cored and thinly sliced** \ 1 cup mayonnaise \ 1 teaspoon celery seeds \ 2 teaspoons mustard seeds \ 1 tablespoon horseradish \ Juice of 1 lemon \ 1/4 cup white wine vinegar or apple cider vinegar \ 1/4 cup sugar \ Kosher salt \ Salt and pepper \ 2 carrots, peeled and shredded \ 6 tablespoons butter, at room temperature \ 8 slices buttermilk bread (or other firm white bread) \ 8 1-ounce slices Wisconsin Fontina cheese \ 2-3 pickles, sliced \ 1 onion, sliced about 1/8\" thick \ \ 09-The_Biloxi.pdf \ Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.

Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina. Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

\ *Bacon adds an authentic smoky flavor without using a smoker.
\ **Prepared coleslaw mix may be substituted.
\ ***Slow cooker may be used; follow directions for pork butt cooking times. \

\ ]]> \ Pulled barbecue pork and creamy coleslaw. Clearly, it's a towering achievement of heartiness \ \ \ \ \ \ \ 8 thick slices bacon \ 1 yellow onion, thinly sliced \ Salt and pepper \ 2-3 tablespoons water, divided \ 8 tablespoons butter, divided \ 10-12 ounces fresh spinach leaves \ 4 whole-grain baguettes \ 4-8 tablespoons fig jam or preserves \ 8 ounces Wisconsin Limburger cheese, sliced \ \ 10-The_Monroe.pdf \ Heat large skillet or sauté pan over medium-high heat. Add bacon and cook until browned and crispy. Drain on paper towels; set aside.

Reserve 2 tablespoons of bacon grease in pan and return to heat. Add onions and pinch of salt and pepper. Sauté onions 5 minutes, stirring regularly. Add 1 tablespoon water, stirring to deglaze pan; stir in any browned bits. Remove onions to bowl.

Return pan to heat and add 1 tablespoon butter and 2 tablespoons water. Bring to simmer and add spinach and pinch of salt and pepper. Cook for 3-5 minutes to wilt the spinach. Remove spinach to a bowl.

Heat a grill or grill pan over medium-high heat. Split whole-grain baguettes. Assemble sandwiches: On each baguette bottom, spread 1-2 tablespoons jam, 2 ounces Limburger slices, spinach leaves, onions, 2 slices of bacon, and baguette top, in that order. Carefully turn the sandwiches over and butter the bottoms. Place sandwiches, bottom-side down on hot grill, then butter the tops of the baguettes. When bottom sides are golden and cheese starts to melt, carefully flip sandwiches and brown sandwiches tops, melting the cheese.

\ ]]> \ Bacon and spinach? Check. Fig jam and caramelized onions? Check. Love at first bite? Check \ \ \ \ \ \ \ 1 tablespoon extra virgin olive oil \ 4 fresh or canned sliced pineapple rings \ 1 yellow or Spanish onion, sliced about 1/8\" thick \ 1 large red bell pepper, sliced about 1/8\" thick \ 6 tablespoons butter, at room temperature, divided \ 4 slices King’s Hawaiian Sweet Bread, split \ 8 slices Wisconsin Pepper Jack cheese \ 8 ounces smoked ham, sliced \ \ 11-The_Lil_Kahuna.pdf \ Heat a sauté pan over high heat. Add olive oil and pineapple slices; cook each side for about 1 minute to caramelize. Remove pineapple and return pan to heat. Add onions and peppers and sauté 5 minutes. Season with salt and pepper. Set aside.

Heat large sauté pan or skillet over medium heat. Add 1 tablespoon butter and 4 slices of bread. Top each with 1 slice Pepper Jack, 2 ounces ham, 1 pineapple ring, 1/4 of the peppers and onions, and another slice of Pepper Jack, in that order. Place tops on sandwiches. Spread tops with about 1/2 tablespoon butter and grill until sandwiches are golden brown on both sides and the cheese is melted, turning once during grilling and adding additional butter to pan, if necessary.

\ ]]> \ These morsels of tastiness are exactly what the Flavor Doctor ordered. Can you eat just one? \ \ \ \ \ \ \ 1 tablespoon extra virgin olive oil \ 2 cloves garlic, minced \ 1 zucchini squash, halved lengthwise and sliced 1/8” thick \ 1 yellow squash, halved lengthwise and sliced 1/8” thick \ Salt and pepper \ 1/2 cup dry white wine \ 8 slices bacon or smoked pork loin \ 8 slices Wisconsin Chipotle Jack cheese \ 8 slices sourdough bread \ 6 tablespoons butter, at room temperature \ \ 12-The_Sommerset.pdf \ Heat skillet over medium-high heat. Add olive oil and garlic; sauté for 30 seconds, stirring. Add squashes and season with salt and pepper. Cook over high heat for 3 minutes. Add wine and let bubble for 3 minutes to cook off alcohol. Remove squash to bowl.

In skillet, fry bacon until brown and crispy. Drain on paper towels.

Place 1 slice Chipotle Jack cheese on each of four bread slices. Top each with a few tablespoons of squash, 2 bacon slices (or smoked pork loin), and another slice of Chipotle Jack. Top each with another bread slice. Heat skillet or sauté pan over medium heat. Butter top of each sandwich, turn over and place, butter-side down, in pan. Spread top piece of bread with butter. Grill, turning once, until bread is golden brown and cheese is melted. Sandwiches can also be grilled on panini press or on a gas or charcoal grill.

\ ]]> \ Green and yellow summer squash happily mingling with crispy bacon. Care to join them? \ \ \ \ \ \ \ 1 cup sugar \ 1/8 cup water \ 1/4 cup heavy cream \ Pinch of coarse sea salt \ 2-3 tablespoons butter, divided \ 2 apples of your choice, cored and sliced \ 1/2 tablespoon (1 ounce) brandy, optional \ 4 slices brioche or other buttery bread \ 4 slices Wisconsin Cheddar cheese \ Walnut halves or pieces, optional \ Pomegranate seeds, optional \ \ 13-The_Appleton.pdf \ Make caramel sauce: Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color. Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and “erupt” until sugar cools a bit. When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside.

Heat sauté pan over high heat. Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes. Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off. Be careful the brandy does not come in contact with flame of gas stove and catch fire. Keep apples warm.

Heat griddle or nonstick pan over medium heat. Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar. Grill until cheese melts. Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce. Top with apple/brandy mixture and drizzle with more caramel sauce.

\ ]]> \ Apples and salted caramel sauce atop a slice of brioche. Don't be shy, introduce yourself. \ \ \ \ \ \ \ 1 tablespoon extra virgin olive oil \ 3 large cloves garlic, minced (about 2 tablespoons), divided \ 1 small yellow onion, minced \ Salt and pepper \ 1 teaspoon dried oregano \ 1 teaspoon dried basil \ 1/2 teaspoon red pepper flakes \ 1 tablespoon tomato paste \ 8 ounces canned chopped tomatoes \ 1 stick (4 ounces) butter, softened \ 4 boneless, skinless chicken breasts \ 1/4 cup (about 2 ounces) grated Wisconsin Parmesan cheese, plus 2 tablespoons for topping \ 1 cup plain dry bread crumbs \ 1 tablespoon Italian flat-leaf parsley, chopped \ Salt and pepper \ 1/4 cup flour \ 1 egg, whisked with a 1/4 cup of water \ Vegetable oil for frying \ 8 slices garlic ciabatta bread \ 16 slices Wisconsin Provolone cheese \ 8 fresh basil leaves for garnish, optional \ \ 14-The_Marco.pdf \ Make the sauce: Heat small saucepan on the stove over medium-high heat. Add olive oil and about 1 tablespoon of minced garlic. Cook for 20-30 seconds or until light brown. DO NOT BURN. Add onions; season with salt and pepper and cook for 3 minutes. Stir in oregano, basil, and red pepper flakes. Add tomato paste; cook 1 minute. Add chopped tomatoes. Simmer 15 minutes and remove from heat. (Sauce can be refrigerated for up to 7 days or frozen for up to 3 months.)

In bowl, mix softened butter with remaining garlic and place in the refrigerator until ready to use.

Place 1 chicken breast between 2 pieces of plastic wrap. Using a small sauté pan, lightly tap each breast to flatten. Repeat with remain 3 chicken breasts, flattening to uniform size.

In wide, shallow bowl, stir 1/4 cup Parmesan into bread crumbs; add chopped parsley and a pinch of salt and pepper. Place flour on a plate. Dip each breast in flour, then the egg/water mixture, then the bread-crumb mix. Set aside.

In a large skillet or sauté pan, heat about 1/2-inch of vegetable oil to 350ºF. Add chicken cutlets, working in batches if necessary, turning each cutlet once. Fry about 2-3 minutes per side or until cooked through. Drain on paper towels.

Heat another large skillet or sauté pan over medium heat. Spread each slice of ciabiatta with the reserved garlic butter. Place 4 slices of the ciabatta in pan, butter-side down. Top with 2 slices of Provolone, 1 tablespoon of reserved tomato sauce, one chicken cutlet, and another tablespoon of tomato sauce, in that order. Sprinkle with Parmesan and top with 2 more slices of Provolone and another slice of ciabatta, butter-side up. Grill until bottom bread is golden brown and cheese starts to melt. Carefully turn sandwiches over and grill. Serve garnished with fresh basil leaves and warm tomato sauce on the side for dipping.

\ ]]> \ It's what happens when tomato sauce and a fried chicken breast get better acquainted. \ \ \ \ \ \ \ \ 1 bunch (5-6) red or Chioggia beets \ 1 tablespoon extra virgin olive oil \ Salt and pepper \ 8 slices bacon or 4 slices smoked ham \ 2 tablespoons Dijon mustard \ 1-3 tablespoons honey \ 1/4 cup balsamic vinegar \ 4 tablespoons grape seed oil \ 8 slices pumpernickel bread \ 1 cup (6-8 ounces) Wisconsin Feta cheese, crumbled \ 8 ounces arugula \ 4 tablespoons pepitas (pumpkin seeds), toasted \ 1 red onion, sliced about 1/8\" thick \ \ 15-The_Verde.pdf \ Preheat oven to 375ºF.

Trim beet stems, leaving about 1 inch of stem attached. Wash beets in cold water. Place in baking dish; drizzle with extra virgin olive oil and season with salt and pepper. Add water to dish to depth of 1/4 inch. Cover and place in oven and roast for about 1 hour and 15 minutes, or until beets are easily pierced with knife or fork. Peel. (The beets will peel easily while still hot or warm.) Cool and slice thinly.

Fry bacon, if using, in skillet until crispy and brown.

Whisk together mustard, honey, balsamic vinegar, and grape seed oil.

Heat skillet or sauté pan over medium heat and spread one side of pumpernickel slices with butter; place 4 slices in pan, butter-side down. Top each with 1/8 of the Feta, 1/4 of the beet slices, some arugula, 1/4 of the toasted pepitas, 2 bacon slices (or 1 ham slice), 1/4 of the onion slices, another 1/8 of the Feta, and a slice of the remaining pumpernickel, butter-side up. Grill on both sides, turning once, to brown bread. Serve with the honey-balsamic dressing on the side or drizzled over the top.

\ ]]> \ With roasted beets, arugula and ham, this masterpiece is bound for the Grilled Cheese Hall of Fame \ \ \ \ \ \ \ 2 tablespoons extra virgin olive oil \ 4 bone-in beef short ribs* \ Salt and pepper \ 1 small yellow onion, cut in 1-inch pieces \ 2 cloves garlic, crushed \ 1 carrot, peeled and cut in 1-inch pieces \ 1 celery stalk, cut in 1-inch pieces \ 1/2 cup port or red wine, optional \ 4 cups unsalted beef stock or broth \ 1 tablespoon tomato paste \ 1/2 cup red wine vinegar \ 1/2 cup water \ 1/2 cup sugar \ 2 red onions, sliced \ 6 tablespoons butter, at room temperature \ 8 slices country French bread \ 12 ounces Wisconsin Brie cheese, sliced \ \ 16-The_Brasserie.pdf \ For the meat: Heat a stockpot or Dutch oven over high heat. Add oil. Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides. Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes. Add wine, if using, and simmer to reduce liquid by three-fourths. Add stock and tomato paste; stir and bring to a simmer. Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)

Drain liquid into a saucepan; remove meat from bones. Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)

For pickled onions: Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil. Place onions in nonreactive bowl and pour the liquid over them; cover and cool.

To assemble sandwiches: Heat a skillet or sauté pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread. Top each with 1/8 of Brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of Brie slices, and top slice of bread. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.

*Although short ribs are preferred, leftover pot roast can be substituted.

\ ]]> \ Braised short ribs and pickled red onions on French bread. It's what heaven tastes like. \ \ \ \ \ \ \ 9 tablespoons butter, at room temperature, divided \ 1 red onion, sliced 1/8\" thick \ Salt and pepper \ 8 slices classic white bread \ 8 slices Wisconsin American cheese \ 4 slices Wisconsin Sliced Swiss \ 8 ounces smoked ham, sliced \ 2 large heirloom or beefsteak tomatoes, sliced 1/4\" thick (8 slices) \ \ 17-The_Dagwood.pdf \ Heat sauté pan over high heat. Add 1 tablespoon butter; melt and add onion slices. Add a pinch of salt and pepper; cook for 3-5 minutes. Remove to plate; reserve. Butter one side of each bread slice. Heat sauté pan over medium heat. Add 4 bread slices, butter-side down. Layer on each slice of bread: 1 slice American cheese, 1 slice Swiss cheese, 2 ounces ham, about 1 tablespoon sautéed onions, 2 slices tomato, and an additional slice of American cheese. Top sandwiches with remaining 4 slices bread, butter-side up. Sauté sandwiches for 3 minutes: turn carefully, and grill until golden brown and the cheeses are melted.

\ ]]> \ Get ready to exceed your daily allowance of tasty with this mouthwatering offering. \ \ \ \ \ \ \ \ 3 tablespoons white wine vinegar \ 4 eggs \ Salt and pepper \ 8 slices Canadian bacon \ 4 tablespoons butter, divided \ 4 English muffins, split \ 4 tablespoons Wisconsin Sharp Cheddar cheese spread, at room temperature \ 4 slices Wisconsin Gouda cheese \ 4 ounces fresh spinach leaves \ 1 tomato, sliced \ \ 18-The_Benedict.pdf \ Heat 3-4 quarts water to just below boiling point. Add vinegar and pinch of salt. Gently stir the water. Lower heat so water is simmering. Crack eggs into the water one at a time and poach gently for 4-5 minutes. Remove with slotted spoon and season with salt and pepper.

Meanwhile, heat griddle or skillet over medium heat; fry Canadian bacon until lightly browned. Remove from griddle; set bacon aside. Add 1 tablespoon butter to skillet. Spread each bottom half of English muffins with 1 tablespoon Sharp Cheddar cheese spread. Place in heated skillet. Top each bottom in pan with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon, and 1 slice tomato. Cook over medium heat until cheese is melted. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

\ ]]> \ Canadian bacon and a poached egg on an English Muffin. Say hello to a tasty day. \ \ \ \ \ \ \ \ 8 slices bacon \ 4 tablespoons brown sugar \ 4 tablespoons maple syrup \ 4 tablespoons butter, at room temperature \ 4 thick slices firm white bread \ 8 tablespoons peanut butter \ 4 1½-ounce slices Wisconsin Butterkäse cheese \ 2-3 bananas, sliced or chunked \ 1 cup hot fudge or chocolate sauce \ \ 19-The_Lisa_Marie.pdf \ Preheat oven to 350ºF.

Place bacon slices on baking sheet pan with sides (jelly roll pan) and bake until lightly browned and starting to crisp, about 5-6 minutes. Meanwhile, mix brown sugar and maple syrup until smooth. Brush hot bacon slices with mixture, using a pastry brush. Return to oven for another 5-6 minutes, turning once and being careful not to burn sugar. Remove to cooling rack and let cool.

Heat griddle or sauté pan over medium heat. Butter one side of bread slices. Spread other side with peanut butter. Top each slice, peanut butter-side up, with 1 Butterkäse slice and some banana slices. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown. Meanwhile, heat chocolate sauce until warm. Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas. To serve, drizzle sandwiches with additional chocolate sauce.

\ ]]> \ A splendid arrangement of peanut butter and bananas. It's sure to have a fair share of groupies. \ \ \ \ \ \ \ 7 tablespoons butter at room temperature, divided \ 1 clove garlic, minced \ 1 tablespoon extra virgin olive oil \ 8 ounces shiitake mushroom caps, thinly sliced \ Salt and pepper \ 4 focaccia-style rolls, split \ 4 Wisconsin Fresh Mozzarella ovaline-size balls, each cut into 8 slices \ 16 slices pepperoni \ 1/2 cup ripe black olive slices \ 6-8 pepperoncini, halved \ 4 ounces marinated sun-dried tomatoes, dried and thinly sliced \ \ 20-The_Francesca.pdf \ Mix 6 tablespoons butter with the garlic until light and smooth.

Heat sauté pan over high heat; add olive oil, 1 tablespoon butter, and mushrooms. Season with pinch of salt and pepper; sauté 5 minutes.

Spread cut sides of rolls with garlic butter. Heat large skillet or sauté pan. Place roll bottoms in pan, butter-side down. Grill until golden brown. Flip roll bottoms. Layer on each bottom 4 slices Fresh Mozzarella, 4 slices pepperoni, some black olive slices, 3-4 pepperoncini halves, some sautéed mushrooms, 1 ounce sun-dried tomatoes, and 4 more slices Fresh Mozzarella. Place roll tops over. Grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.

\ ]]> \ With pepperoni and sautéed shiitake mushrooms, it'll bring your taste buds to their knees. \ \ \ \ \ \ \ 1 cup walnut halves or pieces, toasted \ 1 clove garlic \ 1/4 cup Wisconsin Parmesan cheese, grated \ 8 ounces arugula \ 1/2 cup extra virgin olive oil \ Salt and pepper \ 4 boneless, skinless chicken breasts \ 6 tablespoons butter, at room temperature \ 8 slices of ciabatta bread \ 1 cup dried cranberries \ 8 ounces Wisconsin Gorgonzola cheese \ \ 21-The_Dominique.pdf \ Make pesto: Place walnuts, garlic, Parmesan, and arugula in beaker of food processor or blender; pulse to chop. Drizzle in olive oil with machine running. Season with salt and pepper. (Pesto can be refrigerated for a day, or frozen.)

Heat grill over medium-high heat. Season chicken breasts with salt and pepper. Grill for about 5 minutes per side. Reserve on plate.

Heat large sauté pan over medium heat. Butter one side of each ciabatta slice. Place 4 slices, butter-side down in pan and top each with 1 tablespoon pesto, 1/4 cup dried cranberries, chicken breast, and 2 ounces Gorgonzola. Top each with another tablespoon of pesto and ciabatta slice, butter-side up. Grill to golden on both sides, turning sandwiches once.

\ ]]> \ Can you overdo deliciousness? Enjoy grilled chicken and arugula with walnut pesto. \ \ \ \ \ \ \ \ 1 cucumber, peeled and seeded \ 2 cloves garlic, minced, divided \ 2 cups Greek yogurt, preferably whole milk \ 1 tablespoon honey \ Pinch of cayenne pepper \ Salt and pepper \ 2 cups kalamata olives, drained \ 1 tablespoon capers, rinsed \ 1-2 tablespoons flat-leaf (Italian) parsley leaves, rinsed and well dried \ 1 anchovy fillet \ 10 tablespoons extra virgin olive oil, divided \ 1-2 large eggplants \ 4 pieces flatbread \ 1 cup (6-8 ounces) Wisconsin Feta cheese, crumbled \ 1-2 heirloom or beefsteak tomatoes, sliced \ 1 red onion, thinly sliced \ \ 22-The_Athena.pdf \ Make tzatziki sauce: Grate cucumber on large holes of box grater; place in bowl. Add 1 clove minced garlic, Greek yogurt, honey, cayenne, and a pinch of salt. Mix well and refrigerate until serving time.

Make olive tapenade: Process olives, capers, parsley, remaining clove minced garlic, and anchovy fillet in food processor bowl with 4 tablespoons olive oil; process until smooth. Refrigerate until needed.

Slice eggplant(s) into 1/4- to 1/2-inch slices. Drizzle with olive oil and season with salt and pepper. Heat outdoor grill or stovetop griddle and grill eggplant slices for about 2 minutes a side. Set aside. Keep grill or griddle hot.

Cut flatbread pieces in half and place about 1 tablespoon of olive tapenade on each of 4 halves. Top with 1 ounce Feta, some tomato slices, onion slices, eggplant slices, another ounce of Feta, and flatbread half. Drizzle sandwich tops with a little olive oil and place, oil-side down, on hot grill. Grill about 3 minutes, then drizzle with a little more olive oil and flip. Grill until flatbread browns and cheese is heated through. Serve with tzatziki sauce on the side.

\ ]]> \ With grilled eggplant and kalamata olives, it's what your mouth has been practicing for. \ \ \ \ \ \ \ 2 tablespoons extra virgin olive oil \ 1 large red bell pepper, sliced about 1/8” thick \ 1 red onion, sliced about 1/8” thick \ 6 ounces cremini mushrooms, sliced about 1/8” thick \ Salt and pepper \ 8 tablespoons butter, at room temperature, divided \ 8 ounces fresh spinach leaves \ 1 shallot or small yellow onion, minced \ 1 tablespoon flour \ 1 cup whole milk \ Pinch of ground nutmeg \ Pinch of ground cayenne pepper \ 2 tablespoons Dijon mustard \ 8 slices rye bread or 4 seeded rye rolls, split \ 8 slices Wisconsin Gouda cheese \ Roasted peppers, optional \ \ 23-The_Green_Acre.pdf \ Preheat oven to 400ºF.

Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions. Sauté 3 minutes. Add mushrooms and sauté additional 3 minutes. Season with salt and pepper. Place skillet in oven and roast 15-20 minutes.

Heat a sauté pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.

For béchamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.

Heat skillet or sauté pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the béchamel sauce, another slice of Gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once.

\ ]]> \ Spinach. Cremini mushrooms. Dijon béchamel sauce. Dreams do come true - even for mouths. \ \ \ \ \ \ \ 2 red onions, thinly sliced \ 1/2 cup red wine vinegar \ 1/2 cup water \ 1/4 cup sugar \ 1 tablespoon kosher salt \ 2 tablespoons extra virgin olive oil \ 12 slices artisan-type rosemary-olive bread \ 8 ounces fresh spinach leaves \ 8 ounces Wisconsin Kasseri cheese, shaved or shredded \ 8 thin slices prosciutto \ \ 24-The_Gibraltar.pdf \ Place onion slices in medium bowl. Combine vinegar, water, sugar, and kosher salt in small saucepan and bring to boil over high heat, stirring to dissolve sugar. Pour hot pickling liquid over onions and cover bowl with plastic wrap. Cool. Onions can be refrigerated for up to 2 weeks.

Heat sauté pan over medium heat, add 2 tablespoons of olive oil and 4 slices of bread and sauté, pressing bread down with a spatula. When bread begins to lightly crisp, on each slice place 1 ounce Kasseri, some spinach leaves, 1 slice prosciutto, and a few tablespoons of pickled onions. Top with another slice of bread and repeat layer of Kasseri, spinach leaves, prosciutto, and pickled onions. Top with remaining bread slices. Carefully turn sandwiches over; press together and cook until bread is browned and cheese is melted.

\ ]]> \ It's hard to out tasty this bundle of goodness. \ \ \ \ \ \ \ 6 tablespoons extra virgin olive oil, divided \ 4 sweet Italian sausages \ 2 onions, such as Vidalia, sliced 1/4\" thick \ 1 large bell pepper, sliced 1/4\" thick \ 4 ounces cremini or button mushrooms, sliced 1/4\" thick \ 4 ciabatta rolls \ 4 ounces Wisconsin Asiago cheese, grated \ 8 1/8\" thick slices Wisconsin Fresh Mozzarella \ White or black truffle oil, optional \ 1 cup jarred, roasted red pepper strips \ \ 25-The_Big_Sal.pdf \ Preheat oven to 400ºF.

Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium heat. Add sausages and brown on all sides. Remove sausages to plate and return pan to stove. Add onions, peppers, and mushrooms. Sauté 5 minutes.

Cut sausages in half lengthwise and place in pan with vegetables. Place pan in oven and bake 15 minutes. Remove from oven.

Preheat panini grill over medium-high heat. Drizzle buns with olive oil and halve. Place 1 ounce (generous 1/8 cup) grated Asiago cheese on each roll bottom; top with 1 slice Fresh Mozzarella. Layer with 2 sausage halves and approximately 1/2 cup of the onions-peppers-mushrooms. Drizzle with a few drops of white or black truffle oil, if using. (A little goes a long way.) Top with 1/4 cup pepper strips, additional slice Fresh Mozzarella, and ciabatta tops. Place in panini press for 5 minutes or until cheese melts and bread is golden brown.

\ ]]> \ With Italian sausage and roasted onions, it can silence the noisiest of growling stomachs. \ \ \ \ \ \ \ \ 1 tablespoon extra virgin olive oil \ 7 tablespoons butter, at room temperature, divided \ 1 yellow or Spanish onion, thinly sliced \ 1 teaspoon sugar \ Salt and pepper \ 1 tablespoon water \ 6-8 ounces mushrooms such as cremini, button, or shiitake, sliced 1/8\" thick \ 1 sprig fresh rosemary, chopped \ 1 sprig fresh thyme, chopped \ 8 slices whole-grain bread \ 4 slices Wisconsin Cheddar cheese \ 4 slices Wisconsin Aged Brick cheese \ 4 large eggs \ \ 26-The_Birchwood.pdf \ For caramelized onions: Heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat. Add sliced onions and sugar. Cook without stirring for 2 minutes. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions. Add water and stir for 1 minute. Remove to a bowl and set aside.

Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.

Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of Aged Brick and another piece of bread, butter-side up. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches). Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat. Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.

\ ]]> \ What happens when a sunny-side-up egg and sautéed mushrooms vie for your tongue's affection? \ \ \ \ \ \ \ \ 2 duck breasts \ Salt and pepper \ Zest and juice of 1 orange \ 6 tablespoons butter, at room temperature \ 4 slices pumpernickel bread \ 6 ounces Wisconsin Port Wine cheese spread, at room temperature \ 6 ounces watercress \ 4 tablespoons pine nuts, toasted \ \ 27-The_Drake.pdf \ Preheat oven to 400ºF.

Season duck breasts on both sides with salt and pepper. Lightly score skin with sharp knife, being careful not to slice all the way through skin. Place breasts in cold, oven-safe pan and place over medium-high heat, turning breasts as they brown. Discard fat as it is rendered. When brown, place in the oven 12 minutes, skin side up. After 12 minutes, remove from oven and turn over in roasting pan. Let rest for 5 minutes. Remove breasts to plate or cutting board and let rest another 5 minutes; slice as thinly as you can.

Add orange zest and juice to butter and mix well to incorporate. Smear one side of pumpernickel with mixture.

Heat skillet or griddle over medium heat; place bread slices, butter-side down, in skillet. Grill 2 minutes. Remove and evenly spread unbuttered sides with Port Wine cheese spread. Return to the pan, butter-side down. Grill until cheese melts. Top each with some watercress leaves, half a duck breast, and 1 tablespoon of pine nuts.

\ ]]> \ Sliced duck breast, watercress, and toasted pine nuts. It's natural to feel intimidated. \ \ \ \ \ \ \ 8 tablespoons yellow deli-style mustard \ 1 16\" baguette, cut into 4 even pieces and sliced in half lengthwise \ 16 slices Wisconsin Swiss cheese \ 4 kosher dill pickles, thinly sliced \ 1 pound top-quality smoked ham, sliced \ 4 tablespoons butter, at room temperature \ \ 28-The_Carnegie.pdf \ Spread 1 tablespoon mustard evenly over each cut side of baguette. On each bottom piece, place 2 slices Swiss, some pickle slices, and 1/4 pound of sliced ham. Top with additional pickle slices and 2 additional slices of Swiss. Place bread top on and spread 1 tablespoon butter over sandwich top. If using a panini press, heat on medium-high and add 1 tablespoon of butter. Place sandwich on heating element as butter melts; lower top of panini press and press the sandwich together. Cook to golden brown and until cheese melts.

If you are not using a panini press, heat skillet or sauté pan over medium-high heat, add 1 tablespoon butter and add sandwich when butter melts. Grill for 2 minutes, then carefully turn over and press down with a spatula and grill another 2 minutes. Repeat with remaining 3 sandwiches.

\ ]]> \ A monument of scrumptiousness featuring smoked ham and pickles. A good time for a deli run? \ \ \ \ \ \ \ 4 tablespoons mayonnaise \ 1 clove garlic, minced \ 8 slices French-style country bread \ 4 slices Wisconsin Edam cheese \ 1 head Bibb lettuce \ 2 beefsteak tomatoes, sliced \ 2 ripe Haas avocados, sliced \ 8 slices bacon \ 4 eggs \ 4 slices Wisconsin Cheddar cheese \ 6 tablespoons butter, at room temperature \ \ 29-The_Cheshire.pdf \ Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice Edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside.

Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry. Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet and fry until whites are just set; flip over and cook for 1 minute. Place 2 bacon slices on top of avocados on each of the prepared bread slices. Top bacon with an egg, a slice of Cheddar, and a slice of bread. Wipe the skillet out and return to heat. Add 1 tablespoon butter and, when melted, add sandwiches to skillet. Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches, adding more butter if necessary. Grill until browned and cheese melts.

\ ]]> \ Featuring an over-easy egg and bacon, this sandwich holds nothing back. \ \ \ \ \ \ \ \ 1 14-ounce can sweetened, condensed milk* \ 8 ounces Wisconsin Mascarpone cheese, at room temperature \ 1 teaspoon pure vanilla extract \ 6 tablespoons butter, at room temperature \ 8 slices unfrosted cinnamon raisin bread \ 4 tablespoons raspberry preserves \ Whipped cream for garnish, optional \ Fresh red raspberries for garnish, optional \ \ 30-The_Bianca.pdf \ To make dulce de leche, place can of condensed milk in deep pot and cover with water; bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let can sit in the water until cool. Dry can and open. It will be caramel-colored (and hard to resist eating).

Mix Mascarpone with vanilla and stir to incorporate air and lighten cheese.

Heat skillet or sauté pan over medium heat. Butter bread slices on one side; place in pan, butter-side down, and grill until golden brown and crisp. Remove and spread unbuttered sides of 4 slices with 1 tablespoon raspberry preserves, 2 tablespoons Mascarpone, and 1 tablespoon dulce de leche, in that order. Top with another toasted piece of bread, browned-side up, and more dulce de leche. Garnish with whipped cream and fresh raspberries, if desired.

*Prepared, bottled dulce de leche may be substituted.

\ ]]> \ Dulce de leche and raspberry preserves on cinnamon raisin bread. Mommy has a new friend. \ \ \ \ \ "; var cheese_xml = " \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ ";