Monday, January 12, 2009

Grilled Cheese with Onion Jam, Taleggio, and Escarole

Oh my gosh. This is amazing. We agreed this is probably the best grilled cheese sandwich we've ever had (gourmet-style, not counting standard cheddar grilled cheese). Oh my gosh. It is so good. I was so nervous before we made it because the ingredients are so unique, but it came together so beautifully.

We couldn't find Taleggio cheese so we substituted Fontina. Escarole can be found with the lettuces and winter greens in your grocery store. I found onion jam at an upscale grocery store, in the jam aisle. Try looking at Balducci's, Whole Foods, or other similar stores. We lucked out and found a garlic-and-onion jam, which certainly contributed to our sandwiches being so super awesome. I used a pugliese bread from Trader Joe's, which made nice big sandwiches, and I cooked them on my cast iron skillet, which helped them cook evenly.

Oh man. Totally a make-again.

We had this with Roasted Brussels Sprouts, which was the perfect side dish for our meal. Perfect.


Grilled Cheese with Onion Jam, Taleggio, and Escarole
Gourmet, 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)

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.

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.

Yield: 2 sandwiches

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