Grilled Cheese with Onion Jam, Taleggio, and Escarole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 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 |
1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups) |
Directions:
1. Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
2. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
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