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Elizabeth Falkner’s Dofino Havarti, Bacon, Kale, and Pepper Tartine

Elizabeth Falkner’s Dofino Havarti, Bacon, Kale, and Pepper Tartine

Created by Chef Elizabeth Falkner of Krescendo, Brooklyn

This easy, elegant open-faced sandwich comes together with creamy melted Dofino Havarti.

Prep: 0 minutes
PT0M Cook: 15 minutes
PT15M Total: 15 minutesPT15M



8 slices bacon

4 slices Dofino Havarti Cheese

1 bunch Tuscan Kale, stemmed and finely shredded

8 per sandwich peppadew pickled peppers (sweet piquanté peppers)

1 pint cherry tomatoes, halved

2 teaspoons salt

2 tablespoons olive oil

Juice of half a lemon

4 slices focaccia or sour dough bread


Cook the bacon in a skillet or grill.

In a sauté pan, add 2 tbsp. olive oil. Add the kale and turn heat on low. Add the lemon juice and 1 tsp. salt and cook on low until kale is wilted.

Cut up the peppadew peppers into quarters and toss with the halved tomatoes and other 1 tsp. salt.

Toast the bread on both sides. Set a slice of Havarti on each slice of toasted bread and broil until cheese melts. Top with 2 slices of bacon on each and with wilted kale. Add the tomato and pepper relish.

Serve immediately.

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