Grilled Ham And Gouda Cheese With Caramelized Onions And Roasted Tomato Mayonnaise Recipes

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GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS



Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions image

Combine salty ham and gooey Gouda for this delightful melty sandwich.

Categories     Sandwich     Cheese     Leafy Green     Onion     Quick & Easy     Lunch     Gouda     Ham     Bon Appétit     Sandwich Theory     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
  • Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
  • Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

GRILLED HAM & GOUDA CHEESE WITH CARAMELIZED ONION



Grilled Ham & Gouda Cheese With Caramelized Onion image

The original recipe from Bobby Flay and Hellman's, but added missing ingredients more information. For simpler method use sun dried tomatoes instead of roasting roma tomatoes.

Provided by Rinshinomori

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, halved and thinly sliced (sweet)
salt & freshly ground black pepper, to taste
1 plum tomatoes, halved and seeded or 2 sun-dried tomatoes packed in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
salt & freshly ground black pepper, to taste
1/2 cup mayonnaise
2 garlic cloves, chopped
1 1/2 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
6 slices good quality white bread, cut into 1/4-inch thick slices (Pullman loaf)
1 1/2 cups grated gouda cheese
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature or 8 tablespoons olive oil

Steps:

  • For Caramelized Onions:.
  • Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Season with salt and pepper.
  • For Roasted Tomato Mayonnaise:.
  • Easiest to use sun dried tomatoes, but if you don't have it, preheat the oven to 375 degrees F. Place the fresh tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  • Put the mayonnaise, vinegar, sun dried tomato or roasted tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  • For Sandwich:.
  • Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the prosciutto with some of the caramelized onions and the remaining cheese.
  • Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  • Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown.
  • Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted.
  • Serve with dollop of roasted tomato mayonnaise on the top and on the side if you prefer.

Nutrition Facts : Calories 525.4, Fat 43.9, SaturatedFat 18.9, Cholesterol 76.3, Sodium 470, Carbohydrate 31, Fiber 1.7, Sugar 5.5, Protein 4

HAM & CARAMELIZED ONION GRILLED CHEESE



Ham & Caramelized Onion Grilled Cheese image

Nothing says comfort to me like a grilled cheese sandwich. This is a delicious variation from the classic. Recipe from Family Circle.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, very thinly sliced
1/4 teaspoon sugar
salt, pinch
4 teaspoons spicy brown mustard
3 teaspoons horseradish
2 teaspoons honey
8 slices light whole wheat bread
12 slices light ham
4 slices gruyere cheese
4 cups mixed greens (optional)

Steps:

  • Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
  • Add onion, sugar and salt to skillet; cover.
  • Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
  • Stir together mustard, horseradish and honey; set aside.
  • Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
  • Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
  • Place 4 remaining bread slices over cheese.
  • Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
  • Serve with mixed greens on the side, if desired.

GRILLED HAM AND GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE



Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced
Salt and freshly ground black pepper
1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
Salt and freshly ground black pepper
1/2 cup Hellmann's mayonnaise
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices
1 1/2 cups grated Gouda cheese
Caramelized onions
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature

Steps:

  • Caramelized Onions:
  • Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
  • Roasted Tomato Mayonnaise:
  • 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  • 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  • Sandwich:
  • 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  • 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

GRILLED CHEESE WITH CARAMELIZED ONIONS



Grilled Cheese with Caramelized Onions image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

Steps:

  • Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
  • Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
  • Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

GRILLED HAM & GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE



Grilled Ham & Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise image

Caramelized onions, roasted tomato mayonnaise, and thinly sliced prosciutto add a touch of sophistication to this special grilled cheese sandwich.

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced
1 pinch Salt and freshly ground black pepper
1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
1 pinch Salt and freshly ground black pepper
½ cup Hellmann's mayonnaise
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices
1 ½ cups grated Gouda cheese
Caramelized onions
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature

Steps:

  • Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
  • Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  • Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  • Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  • Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

Nutrition Facts : Calories 889.7 calories, Carbohydrate 31 g, Cholesterol 155.3 mg, Fat 76 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 32 g, Sodium 1451.7 mg, Sugar 5.2 g

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