Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 try another cheese with a beer-washed rind, such as German Temptin cheese. Ingredients:
2 tablespoons canola oil |
4 heads 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 slices country bread (5x3x1/2-inch) |
butter |
8 thin slices country ham (or prosciutto, about 8 ounces total) |
8 ounces belgian chimay ƒ la biere cheese, thinly sliced (or german temptin cheese) |
8 sour pickle spears |
whole grain brown mustard (or whole grain dijon mustard) |
Directions:
1. ENDIVE:.
2. Heat oil in large nonstick skillet over medium-high heat until very hot.
3. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes.
4. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes.
5. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes.
6. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.
7. SANDWICHES:.
8. Preheat oven to 350°F Arrange bread on baking sheet.
9. Spread 1 side of each bread slice lightly with butter.
10. Turn 4 bread slices over, buttered side down.
11. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.
12. Heat large nonstick skillet over medium heat.
13. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes.
14. Transfer sandwiches to same baking sheet, browned side up.
15. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.
16. Place 1 sandwich on each of 4 plates.
17. Spoon endive, 2 pickles, and mustard alongside each and serve.
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