Name: Grilled Cheese with Onion Jam, Taleggio, and Escarole
Cook time: 15 min
Total time: 15 min
Yield: Makes 2 sandwiches
Ingredients: 4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round); 4 teaspoons extra-virgin olive oil; 1 1/2 tablespoons onion or fig jam; 12 to 14 ounces chilled Taleggio or Italian Fontina, sliced; 1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

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Grilled Cheese with Onion Jam, Taleggio, and EscarolePhoto by Marcus Nilsson

Recipe information

Total Time
15 min
Yield
Makes 2 sandwiches

Ingredients

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)

4 teaspoons extra-virgin olive oil

1 1/2 tablespoons onion or fig jam

12 to 14 ounces chilled Taleggio or Italian Fontina, sliced

1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Preparation

Step 1
Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
Step 2
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.