Grilled Cheese with Onion Jam, Taleggio, and Escarole
A gourmet grilled cheese sandwich featuring melted Taleggio cheese, sweet onion jam, and fresh escarole on sourdough bread. This elevated twist on the classic comfort food combines Italian cheese with crispy greens for a sophisticated lunch or light dinner.
2 servings
13 min
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Ingredients
- •4 slices sourdough bread
- •4 teaspoons extra-virgin olive oil
- •1½ tablespoons onion jam
- •13 ounces Taleggio cheese
- •¼ pound escarole
- •2 cups escarole leaves
Cooking Instructions
- 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.
5 min
- 2.
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.
8 min
