Grilled Ham And Gouda Sandwich Wcaramelized Onions Recipes

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GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS



Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions image

Combine salty ham and gooey Gouda for this delightful melty sandwich.

Categories     Sandwich     Cheese     Leafy Green     Onion     Quick & Easy     Lunch     Gouda     Ham     Bon Appétit     Sandwich Theory     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7

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

Steps:

  • 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.

GRILLED HAM & GOUDA CHEESE WITH CARAMELIZED ONION



Grilled Ham & Gouda Cheese With Caramelized Onion image

The original recipe from Bobby Flay and Hellman's, but added missing ingredients more information. For simpler method use sun dried tomatoes instead of roasting roma tomatoes.

Provided by Rinshinomori

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, halved and thinly sliced (sweet)
salt & freshly ground black pepper, to taste
1 plum tomatoes, halved and seeded or 2 sun-dried tomatoes packed in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
salt & freshly ground black pepper, to taste
1/2 cup mayonnaise
2 garlic cloves, chopped
1 1/2 tablespoons white wine vinegar
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
6 slices good quality white bread, cut into 1/4-inch thick slices (Pullman loaf)
1 1/2 cups grated gouda cheese
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature or 8 tablespoons olive oil

Steps:

  • For Caramelized Onions:.
  • Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Season with salt and pepper.
  • For Roasted Tomato Mayonnaise:.
  • Easiest to use sun dried tomatoes, but if you don't have it, preheat the oven to 375 degrees F. Place the fresh tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  • Put the mayonnaise, vinegar, sun dried tomato or roasted tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  • For Sandwich:.
  • Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the prosciutto with some of the caramelized onions and the remaining cheese.
  • Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  • Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown.
  • Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted.
  • Serve with dollop of roasted tomato mayonnaise on the top and on the side if you prefer.

Nutrition Facts : Calories 525.4, Fat 43.9, SaturatedFat 18.9, Cholesterol 76.3, Sodium 470, Carbohydrate 31, Fiber 1.7, Sugar 5.5, Protein 4

GRILLED HAM AND GOUDA SANDWICH W/CARAMELIZED ONIONS



Grilled Ham and Gouda Sandwich W/Caramelized Onions image

This was the "Recipe of the Day" on my Yahoo this morning. It is from www.epicurious.com and sounds FABULOUS!!!

Provided by MackinacBride

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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, Gouda 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.

Nutrition Facts : Calories 497.7, Fat 26.8, SaturatedFat 11, Cholesterol 87.6, Sodium 1588.9, Carbohydrate 35.8, Fiber 3.9, Sugar 6.3, Protein 28.8

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES



Grilled Ham and Gouda Sandwich with Leftover Easter Veggies image

Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, don't get me wrong! It's just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham (locally sourced from a Maryland farm just down the street from their house), lightly dressed green vegetables and a crisp white wine; it's a blissful welcome to spring. Making great use of what was already in-house, I whipped up an amazing dinner that really captured the bright flavors of the previous night's meal. I dressed up a vegetable medley with simple lemon-dill vinaigrette while my favorite sandwich secret weapon - red pepper jelly - worked its magic on a grilled ham and Gouda sandwich.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 thick slices good-quality bread
4 tablespoons mayonnaise
4 tablespoons red pepper jelly
10 to 12 slices leftover roast ham (about 1 pound total)
1/2 pound Gouda, thinly sliced
Juice of 1 lemon
1 tablespoon fruit preserves, such as apricot or peach
2 tablespoons chopped fresh dill
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
4 cups roughly chopped (as needed) prepared green vegetables, such as asparagus, zucchini or peas

Steps:

  • Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
  • Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
  • While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

GRILLED HAM AND GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE



Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced
Salt and freshly ground black pepper
1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
Salt and freshly ground black pepper
1/2 cup Hellmann's mayonnaise
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices
1 1/2 cups grated Gouda cheese
Caramelized onions
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature

Steps:

  • Caramelized Onions:
  • Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
  • Roasted Tomato Mayonnaise:
  • 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
  • 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
  • Sandwich:
  • 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
  • 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN



Caramelized Onion and Gouda Stuffed Chicken image

Onion haters will turn into onion lovers when they try this easy-to-make stuffed chicken breast.

Provided by CountryGirlGourmet

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 1h15m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
2 yellow onions, sliced
4 skinless, boneless chicken breast halves
4 Borden® Gouda Cheese Slices, or more as needed
1 (4.75 ounce) package seasoned coating mix for chicken

Steps:

  • Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
  • Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.4 calories, Carbohydrate 34.2 g, Cholesterol 94.9 mg, Fat 17 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 7.5 g, Sodium 992.3 mg, Sugar 8.2 g

GRILLED SAUSAGE SANDWICHES WITH CARAMELIZED ONIONS AND GRUYèRE CHEESE



Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese image

Categories     Sandwich     Onion     Sausage     Winter     Swiss Cheese     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1 tablespoon (packed) dark brown sugar
1/2 teaspoon caraway seeds
3 fully cooked smoked sausages (such as white bratwurst or chicken-apple)
4 large slices rye or pumpernickel bread
4 teaspoons Dijon mustard
4 ounces Gruyère or Emmenthal cheese, thinly sliced
3 tablespoons butter, room temperature

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until slightly softened, about 5 minutes. Stir in vinegar, sugar and caraway seeds. Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.)
  • Preheat broiler. Brush 11x7-inch metal baking pan with oil. Place sausages in pan. Broil until sausages are brown and crisp, about 6 minutes per side. Transfer sausages to work surface and cut lengthwise in half.
  • Arrange 3 sausage halves on each of 2 bread slices. Spread 2 teaspoons mustard over sausages on each. Top sausages with caramelized onions, dividing equally. Top with Gruyère or Emmenthal cheese slices, dividing equally. Cover with remaining 2 bread slices. Spread half of butter over upper bread slices.
  • Heat large nonstick skillet over medium-low heat. Carefully invert sandwiches, buttered side down, into skillet. Cover and cook until bottoms are brown, about 5 minutes. Spread remaining butter over upper bread slices. Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.

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From grilledcheesesocial.com


24 BAGEL SANDWICH RECIPES YOU’LL LOVE - THE KITCHEN COMMUNITY
All you’ll need is a whole wheat bagel (mini or full-sized), roasted turkey breast, cranberry sauce, sprouts (you can also use lettuce or microgreens), and mayonnaise (or veganaise). Source: deliciousmagazine.co.uk. 7. Smoked Salmon Bagels. Our first seafood offering is this tantalizing Smoked Salmon Bagels recipe.
From thekitchencommunity.org


CARAMELIZED ONION AND SMOKED GOUDA - HEALTHY LIVING MARKET
Ingredients. 1 lb ground beef; 4 oz smoked gouda cheese, grated; 2 large yellow onions, sliced thinly; 3 Tbsp olive oil; Kosher salt and fresh cracked black pepper
From healthylivingmarket.com


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