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Havarti – Daphne Oz’s Recipe
 
Ingredients (makes 2 sandwiches)
 
·         4 tablespoons (1/2 stick) unsalted butter
·         1 sweet yellow onion, sliced into ¼-inch rounds
·         ½ teaspoon kosher salt
·         2 tablespoons balsamic vinegar
·         ½ teaspoon sugar
·         1 tablespoon mayonnaise, at room temperature
·         4 slices whole-grain sandwich bread
·         4 slices of Arla Havarti cheese
·         1 semi-ripe pear, peeled, halved, cored, and thinly sliced
·         Freshly cracked black pepper
 
Instructions:
1.    In a medium nonstick or stainless skillet over medium heat, melt 2 tablespoons of butter. Add the onion and the salt, and cook until onion begins to soften and caramelize but retains some texture, stirring often, 8 to 10 minutes. Add the vinegar and sugar, and let the liquid reduce and coat the onion, about 2 minutes.
2.    Spread one side of each bread slice thinly with mayonnaise (it does not burn as quickly as butter and gives an insanely crunchy, golden-brown crust to the bread, with the faintest hint of sweetness). Lay one slice of the Havarti cheese on the non-mayo side of two bread slices. Add a few pear slices, top with ¼ of the onion on each sandwich (reserve the rest for another use-see the Tip) and lay the second slice of Havarti cheese. Set the two other bread slices on top of the cheese, mayo side up.
3.    Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Place the sandwiches in the skillet and reduce the heat to medium-low. Set a large, heavy plate or pan on top of the sandwiches to press them down. Cook the sandwiches until one side is golden brown, 2 to 3 minutes.
4.    Carefully remove the plate (it might be hot!) and use a spatula to flip the sandwiches over. Replace the plate and toast the second side until golden-brown, another 2 to 3 minutes. Transfer each sandwich to a plate, season with salt and pepper, slice, and serve.
 
Tip: The extra onions will go amazingly well on any sandwich, in salads, chopped into omelets, rice or pasta, or just about anywhere you need a garnish that carries its weight. If you’re going to bother going through the process, you might as well get multiple uses out of them! Store in a sealed container in the fridge for up to 3 days.
 
 
 
 
Gouda
 
Ingredients (makes one sandwich)
 
·         2 slices of bread
·         1 tablespoon butter
·         2 Arla® Gouda slices
·         1 tablespoon diced roasted red pepper
·         ½ tablespoon thinly sliced jalapeños
 
Instructions:
 
Evenly butter the bread slices on one side each. Heat a pan on medium heat. When the pan is hot, put one slice of bread on the pan, butter side down. Put the cheese on the bread, then sprinkle the red pepper and jalapeño over the cheese evenly. Place the other slice of bread on the cheese, butter side up. Cook slowly, until the bread browns and the cheese melts, about 3 minutes. Carefully flip the sandwich over and cook the other side for about 2 minutes. Remove from pan, cut in half.
 
Fontina
 
Ingredients (makes one sandwich)
 
·         2 strips of bacon cooked and cut in half
·         2 Arla® Fontina slices
·         2 slices of bread
·         4 small tomato slices
·         4 avocado slices
·         1 tablespoon butter
 
Instructions:
 
Cook bacon according to package instructions. Butter one side of each slice of bread. Sprinkle half the grated cheese on the non-buttered side of one of the pieces (or place 1 slice). Layer bacon, tomato and avocado and sprinkle remaining cheese on top. Place the sandwich in a pan over medium heat, buttered side down. Top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 2-3 minutes or until the bread on the bottom side is golden brown. Carefully flip the sandwich to the other side and cook for 1-2 minutes or until the bread is golden brown and the cheese has melted. Enjoy immediately!

DAPHNE OZ
Daphne Oz is a New York Times best-selling author, public speaker and television host. She has been one of five co-hosts on ABC’s hit lifestyle series, The Chew, since its premiere in September 2011. Daphne and The Chew team earned their Emmy in 2015 for Outstanding Informative Talk Show Hosts.
 
A graduate of the Natural Gourmet Institute and the Institute for Integrative Nutrition, Oz is The Chew’s fresh face of healthy living, sharing practical tips to make living well fun, easy and – above all – delicious! Daphne’s unique insights helped her create the healthy lifestyle she used to permanently shed more than thirty pounds without ever giving up the foods she loves. Her recipes balance being healthy and happy with fresh, fast, flavorful foods that are easy to prepare, smart ingredient swaps to help save on calories, and plenty of room for worthy indulgences.
 
While at university, Oz detailed how she avoided the dreaded ‘Freshman 15’  – and lost thirty pounds in the process – in her perennial bestseller, The Dorm Room Diet (WilliamMorrow, 2006). The book is full of useful advice for creating healthy habits in college and beyond, and garnered media attention in outlets including The New York Times and People, and on Good Morning America and Fox & Friends.
 
Oz recently released her New York Times bestseller, Relish: An Adventure in Food, Style, and Everyday Fun (WilliamMorrow, 2013), a cookbook and all-around lifestyle guide full of the tips and tricks she uses to achieve easy style at home and in her wardrobe, smart advice for cultivating a rewarding career and happy relationships, and more than 80 delicious recipes that make health a priority and not an obsession.
 
Oz speaks publicly on all elements of the happy/healthy lifestyle. Welcoming her daughter has created a whole new set of priorities and renewed emphasis on finding ways to make it easy for families everywhere to create a healthy home life.  Daphne has delivered addresses to campus audiences, women’s groups, and corporate events across the country, and was a featured speaker at LearnVest Live in 2013, the 2009 Aspen Health Forum at The Aspen Institute, and at Maria Shriver’s The Governor’s Women’s Conference in 2008.
 
In addition to co-hosting The Chew, Daphne has been featured as a guest co-host on The View, and has appeared as a healthy living expert on Good Morning America, Fox & Friends, The Dr. Oz Show, The Rachael Ray Show, and The Wendy Williams Show, in addition to regular Food Network appearances.
 
Daphne grew up in Cliffside Park, New Jersey, and received her BA from Princeton University. In 2003, she helped her parents, Dr. Mehmet and Lisa Oz, to found HealthCorps, a registered 501(c)(3) that provides nutrition, exercise and stress management education to teenagers in more than 50 schools nationwide.
She and her husband, John, and her daughter, Philomena, welcomed a baby boy, Jovan Jovanovic Jr., to the family in late October 2015. Daphne and her family split time between New York and New Jersey.
 
 

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