Grilled Fontina Cheese Sandwiches

A Susanne favorite.
4 slices of sourdough
4 t olive oil
4 dried figs, minced (or onion or fig jam, also can see fig recipe under sauces)
1/4 onion, thinly sliced
12 oz chilled taleggio or italian fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1" pieces
salt and pepper
Heat cast iron skillet until medium high. Either spray or brush olive oil on one side of each of the slices of bread and lay those oiled sides on the pan.

On one slice of bread, lay the cheese slices, top with onions and spread the jam on the other slice of bread (or spread out the figs). When the cheese looks a little melty (watch for the bread that it doesn't get burned), pile the escarole on top and season to taste.

Place the empty slice of bread (the one with jam) on top and press down with a spatula. Heat until cheese is melted, and both sides are golden brown.

Makes 2 sandwiches, adapted from Gourmet's "Grilled cheese with Onion Jam, Taleggio and Escarole Sandwich" February 2008

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