Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive

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READY IN: 25mins
Recipe by alligirl

Chimay "à La Bière" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops, or try another cheese with a beer-washed rind, such as German Temptin cheese. Recipe by Mathieu Palombino and taken from Bon Appetit May 2010 for ZWT.

Ingredients Nutrition


  • 2 tablespoons canola oil
  • 4 heads Belgian endive, root ends trimmed and discarded, leaves separated
  • 1 tablespoon sugar
  • 12 cup belgian white beer (such as Hoegaarden)
  • 14 cup orange juice

  • 8 slices country bread (5x3x1/2-inch)
  • butter
  • 8 thin slices country ham (or prosciutto, about 8 ounces total)
  • 8 ounces belgian chimay à la biere cheese, thinly sliced (or German Temptin cheese)
  • 8 sour pickle spears
  • whole grain brown mustard (or whole grain Dijon mustard)


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

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