Taleggio And Ham Grilled Cheese Recipes

HAM-TALEGGIO GRILLED CHEESE

Ham-Taleggio Grilled Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
2 onions, thinly sliced
8 thin slices white bread
10 ounces taleggio cheese, rind removed, sliced
8 ounces thinly sliced ham
1 green apple, thinly sliced

Steps:

Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)
Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.
Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.
Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

GRILLED TALEGGIO SANDWICH WITH TOMATO AND BASIL

Grilled Taleggio Sandwich with Tomato and Basil image

Earthy taleggio melts beautifully, making it an excellent fit for a grilled cheese sandwich. Slices of juicy tomato and a couple leaves of fresh basil are the perfect foils for the rich, gooey interior.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 25m

Number Of Ingredients 7

Ingredients

8 (1/2-inch-thick) slices country white bread
3 tablespoons unsalted butter, room temperature
3 tablespoons mayonnaise
6 ounces thinly sliced Taleggio
4 (1/4-inch-thick) large heirloom or beefsteak tomato slices
Kosher salt and freshly ground pepper
8 large basil leaves

Steps:

Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
Heat a large skillet, preferably cast iron, over medium. Flip over 4 slices on work surface (so they're plain-side up); divide Taleggio among them. Top each with a tomato slice; season generously with salt and pepper. Place 2 basil leaves on top of each. Carefully sandwich together.
Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM

Salad of Grilled Asparagus with Taleggio Cheese and Serrano Ham image

Categories Salad Cheese Dairy Leafy Green Nut Vegetable Appetizer Lunch Ham Pine Nut Asparagus Spring Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 6 (appetizer) servings

Number Of Ingredients 9

Ingredients

1/4 cup balsamic vinegar
1 large shallot, finely chopped
1 teaspoon sugar
1 cup extra-virgin olive oil
1 1/2 pounds asparagus, trimmed
6 1/4-inch-thick slices Taleggio cheese or Fontina cheese (about 6 ounces)
1 5-ounce bag mixed baby greens
6 thin slices serrano ham or prosciutto
3 tablespoons pine nuts, toasted

Steps:

Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.

GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS

Grilled Taleggio Sandwich With Apricots and Capers image

Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.

Provided by Jennifer Steinhauer

Categories dinner, easy, lunch, quick, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel

Steps:

Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 312 milligrams, Sugar 6 grams, TransFat 0 grams

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