Grilled Ham & Chimay Cheese Sammies W/caramelized Endive

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons canola oil
• 4 heads belgian endive, root ends trimmed and discarded, leaves separated
• 1 tablespoon sugar
• 1/2 cup belgian 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 ãƒæ’ la biere cheese, thinly sliced (or german temptin cheese)
• 8 sour pickle spears
• whole grain brown mustard (or whole grain dijon mustard)

Recipe

• 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.