GRILLED TALEGGIO SAND w/ONION JAM

By BobD

Ingredients

• 2 SERVINGS
• GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE
• 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)

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 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.

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.