Grilled Ham and Gouda Sandwich W/Caramelized Onions

Submitted by MackinacBride

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

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 2

ingredients

• 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)

directions

1. Heat oil in large nonstick skillet over medium heat.
2. Add onion; sauté 5 minutes.
3. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer.
4. Season with salt and pepper.
5. Cool slightly.
6. Butter 2 bread slices.
7. Place bread, buttered side down, on platter.
8. Divide onion, ham, Gouda cheese, and frisée between bread slices.
9. Top each with another bread slice; butter top slices.
10. Heat another large nonstick skillet over medium heat.
11. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side.
12. Cut sandwiches in half diagonally and serve immediately.

Reviews

[Nancy G.]

We really enjoyed these sandwiches! I did have to sub for the cheese. I KNOW I bought gouda but I'll be darned if I can find it so I had to use muenster slices which worked wonderfully. Otherwise, I made as posted. The sweet caramelized onions really add to the sandwich. I used a country white bread which made a nice large sandwich. Thanks for posting!

 

[Scoutie]

This a great sammie! I was just getting ready to post it, I saw it in Bon Appetit, March 2005. I don't use the frisee. Leaving the lid off of the pan for a bit when carmalizing the onions, will quicken up the process, just watch them and stir frequently. I also don't bother dirtying up another pan, I just take the onions out of the first pan and use that to grill them in. Being from CA. I always use the sourdough bread. Thanks for posting so I didn't have to! : )