STREAMING NOW: Feast with Friends

Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
25mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • ENDIVE
  • 2 tablespoons canola oil
  • 4 heads Belgian endive, root ends trimmed and discarded, leaves separated
  • 1 tablespoon sugar
  • 12 cup belgian white beer (such as Hoegaarden)
  • 14 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: