Grilled Cheese with Onion Jam, Taleggio, and Escarole

Grilled Cheese with Onion Jam, Taleggio, and Escarole
Photo by Marcus Nilsson

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • ¼ pound escarole
  • 14 ounces Taleggio or Italian Fontina
  • 4 1/2-inch-thick center slices sourdough bread (from a 9- to 10-inch round)
  • 1 ½ tablespoons onion or fig jam

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 nons...

View full recipe at Epicurious

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