Grilled Ham Chimay Cheese Sammies Wcaramelized Endive Recipes

MINI GRILLED GRUYERE AND HAM SAMMIES WITH CORNICHONS

Steps:

• In a food processor, finely chop 2 cups cornichons until they are a coarse paste.
• Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese.
• Preheat a griddle or saute pan.
• Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread.
• Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process.
• When the sammies are golden brown and crisp on each side, remove them from the griddle and neatly cut the crusts off the bread. Cut each crustless sandwich into 8 neat mini sammies.
• Top each mini sammie with a cornichon half and secure it with a toothpick.

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE

Steps:

• Special Equipment: Steaming basket
• Serving Suggestion: French baguette, sliced
• Preheat oven to 350 to 375 degrees F.
• In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
• In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
• In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
• Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

MADAME CRISTO - GRILLED HAM AND CHEESE

Steps:

• Combine egg, heavy cream or milk, salt, cayenne pepper, nutmeg, and lemon zest in a bowl. Mix until batter is thin and runny. (Add 2 tablespoons more milk or cream if needed.)
• Toast bread until lightly browned. Add Havarti cheese to each slice. Divide ham between two sandwiches. Bring the two halves of the sandwich together and place into the batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
• Fill a large saucepan with 2 inches of water and bring to a boil. In the meantime, melt butter in a skillet over medium heat. Cook sandwiches in the hot butter until outside is browned and cheese is melted, about 4 minutes per side.
• Meanwhile, reduce saucepan heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of water. Repeat with second egg. Cook until the egg white is firm and the yolk has thickened but is not hard, 2 1/2 to 3 minutes.
• Transfer sandwiches to plates and dust with cayenne pepper. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto each sandwich. Dust with cayenne pepper.

ENGLISH MUFFIN GRILLED CHEESE SAMMIES

Steps:

• Heat a griddle over medium-low heat.
• Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out.
• Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot.

GRILLED HAM AND CHIMAY CHEESE SANDWICHES WITH CARAMELIZED BELGIAN ENDIVE

Steps:

• Heat oil in large nonstick skillet over medium-high heat until very hot. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.
• Preheat oven to 350°F. Arrange bread on baking sheet. Spread 1 side of each bread slice lightly with butter. Turn 4 bread slices over, buttered side down. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.
• Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes. Transfer sandwiches to same baking sheet, browned side up. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.
• Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.

BELGIAN ENDIVE WRAPPED IN HAM WITH CHEESE / LOF MET HAM EN KAAS

Steps:

• Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
• Cut large heads in half and don't forget to remove the core.
• Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
• Drain and put them in a colander.
• Preheat oven to 350 degrees F.
• When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
• Bake for 30 to 40 minutes.

HAM & CARAMELIZED ONION GRILLED CHEESE

Steps:

• Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
• Add onion, sugar and salt to skillet; cover.
• Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
• Stir together mustard, horseradish and honey; set aside.
• Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
• Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
• Place 4 remaining bread slices over cheese.
• Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
• Serve with mixed greens on the side, if desired.

GRILLED HAM & GOUDA CHEESE WITH CARAMELIZED ONION

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.