Swiss Cheese

Crunchy chicken, gooey center—this old-school dinner delivers big comfort fast.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

These ham-and-cheese bites are the perfect cocktail party appetizer.

This Dutch baby is great for breakfast, lunch—or really any time.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

The Reuben sandwich and the Rosen family date back to when Alan's Grandpa Harry and his brother Mike ran the Enduro Sandwich Shoppes in the late 1920s in Manhattan. That began a long Rosen history of serving some of the best Reubens in New York—but not always with corned beef! Today you can walk into Junior's and still order the Original Reuben, made only with corned beef. But now you also have the option of a Turkey Reuben with melted Swiss and coleslaw, a Pastrami Reuben, and this one, the Combo Reuben, which is overstuffed with corned beef and pastrami. Feel free to make them any way you like. At Junior's each Reuben comes with grilled sauerkraut and melted Swiss and is always on rye bread, hot off the grill, with potato salad on the side.

Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis.

This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.

The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.