2000s Recipes + Menus
Grilled Cheese with Onion Jam, Taleggio, and Escarole
Makes2 Sandwiches
- Active Time:15 min
- Start to Finish:15 min
February 2008
- 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 oz chilled Taleggio or Italian Fontina, sliced
- 1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
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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.
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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.
- Keywords
- andrea albin,
- sandwich,
- cheese,
- produce
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