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Meaty, juicy rib eye and crisp fried prawn make this an unforgettable combination.
Butter the bread slices on both sides and place a slice of cheese on top. Fry the bread slices on a low heat with the cheese facing the pan, until they gain a delicious golden brown color.
Grill the meat to an internal temperature of 45°C and set aside to rest for at least 10 minutes.
Peel the body of the prawns bread in wheat flour and deep fry quickly at 160°C.
Make the two different dressings by mixing mayonnaise with sriracha sauce and mayonnaise with lobster stock.
Slice the vegetables and layer the filling on top of the Jarlsberg bread.
Tuck in! Serves 4.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.