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Cheese Slicer & Grater Recipes

Grilled Cheese Sandwich with Turkey Bacon

Grilled Cheese with Bacon
Grilled Cheese Sandwich with Turkey Bacon
Use your cheese slicer for a perfect grilled cheese sandwich

This delectable sandwich is easy to prepare, quick and nutritious. Grilled cheese sandwiches have always been a favorite for children as well as adults. Prep time is minimal and clean up is a flash!  Don’t forget to use your cheese slicer for neat slices every time.


  • Italian loaf bread, Sliced French, Rye or Whole grain
  • Turkey bacon, cooked
  • Sharp white cheddar cheese
  • Butter, softened and spreadable


  1. Heat a cast iron skillet to medium high heat.
    • Use your cheese slicer to slice the white cheddar into thin, even slices.
    • Layer your sandwich - bread slice, cheese, turkey bacon, bread slice.
    • Spread butter over the top of the sandwich.
    • Place the sandwich top side down (butter side down) on the hot pan.
    • Butter the exposed side of the sandwich.
    • Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side.
  2. While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula.
    • Alternatively, you can mimic a panni press (although without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above.
  3. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve with your favorite vegetable or fruit and enjoy.

Quick Quesadillas

Quick Quesadillas prepared with sliced pepper jack cheese
Quick Quesadillas

Quesadillas are delicious anytime. Prepare these easy to make quesadillas for lunch or dinner. Great for entertaining guests and serving at parties. Kids love both eating and helping to prepare them using the cheese slicer which makes it easy and fun!






13 g


28 g

Dietary Fiber:

2 g

Total Fat:

16.3 g

Saturated Fat:

8.4 g

Monounsaturated Fat:

5.5 g

Polyunsaturated Fat:

1 g


38 mg

Vitamin A:

0 RE

Vitamin C:

0 mg


308 mg


2 mg


513 mg



  • 4 (6-inch) flour tortillas or flavored flour tortillas  
  • 8 oz pepper jack cheese
  • 1/4 cup mild chunky-style salsa (optional)  
  • Butter flavor cooking spray  
  • Sour cream (optional)  


Preparation Time: 2 minutes
Cooking Time: 6 minutes
Serves: 4

  1. Slice pepper jack cheese into 8 even slices.Top each tortilla with 2 slices of sliced pepper jack cheese. Spoon salsa over cheese, if desired. Fold the tortilla in half, forming a half-moon shape.
  2. Coat a large nonstick skillet with cooking spray; cook quesadillas over medium heat 2 minutes per side or until golden brown and cheese is melted.
  3. Cut in half and serve with additional salsa and sour cream, if desired.
  4. Serve quesadillas with rice seasoned sautéed onion, green peppers and celery. Sprinkle with seasoning salt, cayenne and a pinch of garlic.
  5. Prepare a tossed salad, sweet corn and enjoy with delightful Mexican music.


Cheese Balls

These delightful cheese balls are easy to prepare, quick and nutritious.  Don’t forget to use your cheese grater to easily shred fresh natural cheddar cheese.


  • ½ cup Grated Natural Cheddar Cheese
  • 2 Tablespoon Butter
  • ½ cup Whole Wheat Pastry Flour
  • ¼ cup Dried Milk Powder
  • ¼ tsp. Curry Powder


  1. Mix cream cheese and butter together. 
    • Sift flour with powdered milk, salt and curry.
    • Gradually stir the flour mixture into creamed cheese and butter, blending until mixed.
    • Mix with your hands a teaspoon of dough, forming it into a ball about the size of a marble.
  2. Place balls on ungreased baking sheet and flatten each with tines of fork in a criss-cross design.
  3. Bake at 450 degrees for 10 minutes.
  4. Idea: Before baking, sprinkle flattened ball with sesame seeds, flax seeds or other small seeds of choice.
  5. Serve: Crackers, fruit and enjoy for parties, social gathering, school functions!


Asparagus with Sun-Dried Tomato and Basil Cheese Sauce

Serve this delicious and healthy recipe for any occasion.  Don’t forget to use your cheese grater to easily grate the mozzarella cheese every time.


  • 2 tablespoons unsalted butter
  • 1/2 loaf good, crusty bread, cut into thick slices about 1-1/2 inches wide
  • salt and freshly ground black pepper to suit your taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water
  • 1-1/2 pounds asparagus, ends trimmed and peeled
  • 3/4 cup heavy cream
  • 7 oz. Mozzarella with Sun-Dried Tomatoes & Basil Cheese
  • 1 teaspoon finely chopped thyme


  1. Preheat oven to 375°F.
    • In an ovenproof skillet, melt the butter, add the bread, and toss to coat well.
    • Season with salt and pepper.
    • Place in the oven and bake about 15 minutes, until browned and crisp outside but still soft inside.
    • Drain on paper towels and keep warm.
  2. In a large skillet, combine the olive oil and water, and add salt and pepper to taste.
    • Bring to a boil.
    • Add the asparagus, cover, and cook for 5 minutes.
    • Remove the cover, and boil off any remaining water.
    • Sautée asparagus in the remaining olive oil for about 5 minutes, or until cooked and light brown.
  3. Meanwhile: Heat a saucepan over medium-high heat
    • Grate the Mozzarella cheese (approx 3/4 cups).
    • Melt the cheese in the cream.
    • Add the thyme and season well with pepper.
  4. Place 1 or more slices of bread on each of 4 plates.
    • Arrange the asparagus on the bread and pour the sauce over the top

Cheese Enchiladas

Total: 1 hr 55 min
Active: 1 hr 5 min
Yield: 6 servings


  • One 12-ounce jar jalapeno slices, drained
  • 2 cups sour cream, at room temperature
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 green onions, sliced, plus more for sprinkling
  • Sharp cheddar cheese, 1 pound
  • 18 corn tortillas

Enchilada Sauce:

  • 1/4 cup olive oil
  • 1/2 cup finely chopped red bell peppers
  • 1/2 cup finely chopped onions
  • 2 tablespoons finely chopped garlic
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 beef, chicken or tomato bouillon cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • Two 15-ounce cans tomato sauce


Enchilada Sauce:

Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.


  1. Preheat the oven to 375 degrees F.
  2. Grate the sharp cheddar cheese using your cheese grater (yield approximately 4 cups)
  3. Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
  4. Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated cheddar in a bowl.
  5. Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
  6. Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.

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