Grilled Ham and Chimay Cheese Sandwiches with Caramelized Belgian Endive |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chimay À La Bière cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops or on or , or try another cheese with a beer-washed rind, such as German Temptin cheese. Ingredients:
2 tablespoons canola oil |
4 heads of belgian endive, root ends trimmed and discarded, leaves separated |
1 tablespoon sugar |
1/2 cup belgian white beer (such as hoegaarden) |
1/4 cup orange juice |
8 5 x 3 x 1/2-inch slices country-style bread |
butter |
8 thin slices country ham or prosciutto (about 8 ounces total) |
8 ounces belgian chimay |
À la bière cheese or german temptin cheese, thinly sliced |
8 sour pickle spears |
whole grain brown mustard or whole grain dijon mustard |
Directions:
1. For endive: Heat oil in large nonstick skillet over medium-high heat until very hot. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.
2. For sandwiches: Preheat oven to 350°F. Arrange bread on baking sheet. Spread 1 side of each bread slice lightly with butter. Turn 4 bread slices over, buttered side down. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.
3. Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes. Transfer sandwiches to same baking sheet, browned side up. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.
4. Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.
5. Per serving: 536.3 kcal calories, 56.9 % calories from fat, 34.0 g fat, 14.7 g saturated fat, 109.3 mg cholesterol, 27.4 g carbohydrates, 4.3 g dietary fiber, 6.9 g total sugars, 23.1 g net carbohydrates, 32.0 g protein Nutritional analysis provided by Bon Appétit
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