Grilled Ham Gouda Cheese With Caramelized Onions And Roasted Tomato Mayonnaise Recipes

GRILLED CHEESE WITH CARAMELIZED ONIONS

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS

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

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.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

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.

CARAMELIZED ONION GRILLED CHEESE

Steps:

• Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
• Heat a griddle over medium heat.
• Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

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

Steps:

• 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.
• 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.
• Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
• 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 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 roasted tomato mayonnaise on the side.