Asiago Cheese Crisps

This came from a sandwich my wife had when she went for tea with our daughters and her mother. She described it to me — and by the way, yes she tells me how great the food was when she comes back from tea … and no I still don’t want to go to tea — and told me how amazing it was. I though I could figure it out, and here it is: Baked Asiago crisps for your sandwich.


Asiago cheese


I did this with Asiago Pressato, which is soft. You could do something similiar with Asiago d’allevo, which is an aged version — harder, and usually grated on salads and pasta. But I’ve got a bit of a variation that I’ll be doing shortly.

Grate as much cheese as you want to put on your sandwich.

Remember how soft this cheese is, and don’t press too hard on the grater. Take your time.

Line a baking sheet with a piece of parchment, and arrange the grated cheese in piles a bit smaller than the bread you’re going to use.

Bake at 450° for 3-5 minutes, until it is bubbling and starting to turn a little brown on the edges.

Let it cool until you can handle it, then peel it off the parchment.

Assemble your sandwich on your fresh-baked kaiser roll.

And that’s it.

Asiago Cheese Crisps

Asiago Cheese Crisps


  • Asiago Pressato cheese


Grate as much cheese as you will want on your sandwich.

Line a baking sheet with parchment paper. Arrange piles of cheese a little smaller around than the bread for your sandwich. The cheese will spread out as it melts.

Bake at 450° for 3-5 minutes, until it is bubbling and starts to turn brown on the edges.