Grilled Prosciutto Cheddar Sandwiches With Onion Jam Recipes

Steps:

• Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter. , In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted.

Steps:

• Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
• Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
• Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.

Steps:

• Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
• Heat a large skillet, preferably cast iron, over medium. Flip over bread on work surface (so it's plain-side up). Spread Dijon evenly onto 4 slices. Spread onion jam onto remaining 4 slices and top evenly with cheese. Carefully sandwich together.
• Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

Steps:

• Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.

Steps:

• For jam, place onions and wine in a large skillet and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in the vinegar, honey, pepper flakes, salt, and pepper. Simmer another 30 minutes until all liquid is evaporated.
• Stir in the apricot preserves; cook 3-5 minutes longer until onions are glazed. Remove from heat and cool slightly.
• Spread four slices of bread evenly with the onion jam. Layer on the ham and the cheddar cheese. Top with remaining bread. Butter the outside of the sandwiches and grill until golden and the cheese is melted.