Serves 4

Ingredients

• 8 slices whole grain bread 
• 4 tbs mayonnaise 
• 4 tbs unsalted butter 
• 8 ounces Le Gruyere AOP, grated
• 4 ounces turkey breast, thinly sliced
• 1 apple, cored and thinly sliced

Directions

1. Spread 1/2 tbs mayonnaise on one side of one slice of bread. Set aside and repeat with remaining slices of bread 
2. In a large skillet, over medium low heat, melt butter. 
3. To skillet, add four slices of bread, mayonnaise side down. 
4. Evenly distribute Gruyere AOP, turkey breast, and sliced apple on top of bread in skillet. Top with remaining 4 slices of bread, mayonnaise side up. 
5. Cook sandwiches for approximately 4 minutes, or until bottom slices of bread are golden brown. 
6. Flip sandwiches and cook for an additional 4 minutes.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Le Gruyere AOP Potato Salad

Serves 4-6

Ingredients

• 24 ounces red baby potatoes, boiled and quartered 
• 5 hardboiled eggs, peeled and diced 
• 6 ounces Le Gruyere AOP, diced into 1/2 inch dice
• 4 slices deli ham (approximately 3-4 ounces) diced 
• 1/4 cup finely chopped chives 
• 1/3 cup mayonnaise
• 1/3 cup sour cream 
• Salt and pepper, to taste 

Directions

1. In a large mixing bowl, add potatoes, eggs, Gruyere AOP, ham, chives, mayonnaise, and sour cream. Gently stir to combine.
2. Season with salt and pepper, to taste. 
3. Cover and refrigerate for at least 1 hour prior to serving. 

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Here at The Creative Kitchen, we are all about finding extra delectable foods that are healthful options for your everyday lives. Emmi Le Gruyere AOP cheese is made from fresh cow’s milk from local Swiss farmers, who feed their cows naturally sustainable diets. Le Gruyere AOP is aged for a minimum of 150 days, giving you a unique and complex-tasting cheese. We can’t wait to make vegetable and cheese-filled savory pancakes at our Whole Foods Market Summer Cooking Camp with Emmi cheese! In the meantime, check out this recipe for Gruyere AOP and Bacon Savory Pancakes.

The Creative Kitchen is happy to have Emmi as a sponsor of our Whole Foods Market Summer Cooking Camps!

Gruyere AOP and Bacon Savory Pancakes

Ingredients

For 8 pancakes:

• 8 oz. (250g) Gruyère AOP
• 1/2 cup (125g) buckwheat flour
• 1/2 cup (125g) all-purpose flour
• 2 eggs
• 1 cup (250ml) milk
• 250ml water
• salt
• 5 Tbsp (80g) butter
• 8 oz (250g) bacon, thinly sliced
• ½ bunch flat-leaf parsley

Preparation

Beat the flours, eggs, milk, water and a pinch of salt together to make a smooth batter. Leave this to rest for 30 minutes. Melt half the butter and leave to cool. Thinly slice the Gruyère AOP.

Combine the melted butter with the batter. Cut the slices of bacon in half and dry fry them. Remove from the heat and pat dry with a paper towel. Wipe the frying pan clean and melt some of the remaining butter. Add ⅛ of the batter and swirl it around the base of the pan.

Cook each pancake for 2-3 minutes on a medium heat until golden, and then flip. Put a few slices of bacon and Gruyère AOP on top and cover the frying pan for about 3 minutes to melt the cheese. Fold approximately an inch (3cm) of the edge of the pancake over the filling and keep them warm, if necessary, in a preheated oven at 125°F (50°C). Rinse, dry and chop the parsley and use this to garnish the pancakes.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.