Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• ENDIVE

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

• SANDWICHES

• 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)

Directions

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.
7. SANDWICHES:.
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.