Grilled Ham And Chimay Cheese Sandwiches With Caramelized Belgian Endive
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
For endive: Heat oil in large nonstick skillet over medium-high heat until very hot
2
Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes
3
Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes
4
Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes
5
Season to taste with salt and freshly ground black pepper
6
Let cool to room temperature
7
Heat oil in large nonstick skillet over medium-high heat until very hot
8
Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes
9
Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes
10
Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes
11
Season to taste with salt and freshly ground black pepper
12
Let cool to room temperature
13
For sandwiches: Preheat oven to 350°F
14
Arrange bread on baking sheet
15
Spread 1 side of each bread slice lightly with butter
16
Turn 4 bread slices over, buttered side down
17
Divide ham and cheese among plain sides of 4 bread slices
18
Top with remaining bread slices, buttered side up
19
Heat large nonstick skillet over medium heat
20
Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes
21
Transfer sandwiches to same baking sheet, browned side up
22
Repeat with remaining 2 sandwiches
23
Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes
24
Place 1 sandwich on each of 4 plates
25
Spoon endive, 2 pickles, and mustard alongside each and serve
26
Preheat oven to 350°F
27
Arrange bread on baking sheet
28
Spread 1 side of each bread slice lightly with butter
29
Turn 4 bread slices over, buttered side down
30
Divide ham and cheese among plain sides of 4 bread slices
31
Top with remaining bread slices, buttered side up
32
Heat large nonstick skillet over medium heat
33
Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes
34
Transfer sandwiches to same baking sheet, browned side up
35
Repeat with remaining 2 sandwiches
36
Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes
37
Place 1 sandwich on each of 4 plates
38
Spoon endive, 2 pickles, and mustard alongside each and serve