Grilled Ham And Chimay Cheese Sandwiches With Caramelized Belgian Endive Recipes

Steps:

• Mix the shredded cheeses together in a small bowl.
• Melt butter in the bottom of a fry pan over medium heat. Add one slice of bread. Top the piece of bread with about 1/2 of the cheese mixture and the ham slices. Top with the second piece of bread.
• Place 1/2 of the remaining cheese on top of the second slice of bread and carefully turn the sandwich over to grill the cheese. Cook about 3 to 4 minutes, or until the cheese on the bottom is slightly crispy. While it is cooking, add the remaining cheese on what is now the top piece of bread.
• Flip the sandwich and cook another 3 to 4 minutes to crisp the cheese on the second side. Remove to a plate, slice in half, and enjoy!

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

Steps:

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

Steps:

• Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
• Cut large heads in half and don't forget to remove the core.
• Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
• Drain and put them in a colander.
• Preheat oven to 350 degrees F.
• When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
• Bake for 30 to 40 minutes.