Freiburger Kaeseschnitten Sourdough

Baked Open-Faced Swiss Cheese Sandwiches

Preparation info
  • Makes


    substantial sandwiches
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

Kaeseschnitten, literally ‘cheese slices’, are a mainstay of Beizli and pintes - the respective names for casual bistros in the German- and French-speaking parts of Switzerland. Vacherin Fribourgeois is a sharp flavoured, strongly scented cheese similar to Gruyère. They can be used interchangeably in this open-faced sandwich. Feel free to add your own touches: a slice of cooked ham, a few rashers of cooked bacon (as pictured), or a couple of thin slices