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Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Unsalted butter, room temperature
  • 4 1/3-inch-thick slices country white bread or sourdough bread
  • 4 ounces thinly sliced smoked ham, divided
  • 3 ounces Gouda cheese, thinly sliced, divided
  • 2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Recipe Preparation

  • Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.

  • Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.

  • Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Recipe by Molly Stevens, Kristine Kidd Selma Brown Morrow,Photos by Pornchai MittongtareReviews Section

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1 Cheese Lovers

Appeal to cheese-loving guests with more of what they crave. Think beyond grilled cheese. Call out and feature interesting cheeses, unique applications, cheese powders or flavors through cheese—both inside and outside of the sandwich.

Spicy Turkey BBQ Bacon Smokecheesy: Smoked turkey, smoked cheddar, jalapeño, bacon, barbecue sauce, red onion, lettuce, tomato, toasted jalapeño cheese bun
—Schlotzsky’s, based in Atlanta

Purple Haze: Triple cream Borgonzola (a Canadian Gorgonzola), blackened hanger steak, potato chips, Parmesan-crusted sourdough, blackberry-balsamic reduction
—The Grilled Cheese Experience food truck, Seattle

  • Pimento Cheese Crusty: Pimento cheese + pickled green tomato + frico-encrusted Texas toast
  • Triple-Cheese Croque Monsieur: Sliced fontina + grated Gruyère + Parmesan cream + Dijon mustard + smoked ham + toasted potato bread

3. Classic Muffuletta Sandwich

Creole food isn’t the only cuisine you’ll find in New Orleans. While many people certainly trace their ancestry to France and Spain, the area also became a hub for Italian immigrants in the 1880s. Catering to this population, Central Grocery created the muffuletta. This hearty sandwich features cold cuts, cheese, and a zesty olive salad. If you’re famished, this sandwich will definitely do the trick.

Since most of the ingredients for this dish are already prepared, it’s easy to make in your own kitchen. We like Serious Eat’s version, which comes together in no time. Though the recipe instructs to eat right after assembling, it’s perfectly fine to make it a day ahead.

  • 1 cup pitted, mixed olives, roughly chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced celery
  • ½ cup roasted red pepper strips
  • 2 tablespoons capers, rinsed, dried, and roughly chopped
  • 2 to 3 hot pickled peppers, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 loaf focaccia, halved lengthwise
  • 4 ounces salami, thinly sliced
  • 4 ounces capicola, thinly sliced
  • 4 ounces mortadella, thinly sliced
  • 4 ounces provolone cheese, thinly sliced

Directions : Combine olives, shallot, celery, red peppers, capers, hot peppers, and olive oil in a small bowl. Stir to combine. Season with vinegar, salt, and pepper, to taste

Tear out some of the interior of the bread if it’s thick, then lay bread halves on a cutting board so that the cut halves face up. Spoon olive mixture on both halves. Layer meat and cheese onto the bottom half, then add top half of bread. Cut into quarters and serve. For better flavor, wrap in plastic and let sit for 1 hour before serving.


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