Grilled Ham Chimay Cheese Sammies Wcaramelized Endive Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

Steps:

• Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
• Add onion, sugar and salt to skillet; cover.
• Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
• Stir together mustard, horseradish and honey; set aside.
• Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
• Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
• Place 4 remaining bread slices over cheese.
• Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
• Serve with mixed greens on the side, if desired.