GRLD HAM & CHIMAY CHEESE SANDS w/ENDIVE

By BobD

Ingredients

• Endive:
• 4 SERVINGS
• Grilled Ham and Chimay Cheese Sandwiches with Caramelized Belgian Endive
• Chimay "A La Biere" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor-or beer-washed rind-German Temptin cheese.
• 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
• Sandwiches:
• 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 or Temptin cheese, thinly sliced
• 8 sour pickle spears
• Whole grain brown mustard or whole grain Dijon mustard

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

For endive:

Heat oil in large nonstick skillet over
medium-high heat until very hot.

Add endive leaves and saute until almost translucent and beginning to wilt, 1 to 2 minutes.

Sprinkle sugar over and saute 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.


For sandwiches:

Preheat oven to 350F.

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.

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.

Place 1 sandwich on each of 4 plates.

Spoon endive, 2 pickles, and mustard alongside each and serve.