Grilled Cheese With Onion Jam Taleggio And Escarole Recipes

GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE

Grilled Cheese with Onion Jam, Taleggio, and Escarole image

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

Yield Makes 2 Sandwiches

Number Of Ingredients 5

Ingredients

4 (1/2-inch-thick) center slices sourdough bread (from a 9- or 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 ounces chilled Taleggio or Italian fontina, sliced
4 ounces escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Steps:

Brush one side of the bread slices with oil and arrange, oiled side down, on a work surface. Spread jam on 2 slices of bread and divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese and season with salt and pepper, then assemble the sandwiches.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook the sandwiches, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese is melted, 6 to 8 minutes total.

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