Grilled Ham and Chimay Cheese Sandwiches with Caramelized Belgian Endive

PreparationFor 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. For 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. Per serving: 536.3 kcal calories, 56.9 % calories from fat, 34.0 g fat, 14.7 g saturated fat, 109.3 mg cholesterol, 27.4 g carbohydrates, 4.3 g dietary fiber, 6.9 g total sugars, 23.1 g net carbohydrates, 32.0 g protein Nutritional analysis provided by Bon Appétit

PreparationFor 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. For 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. Per serving: 536.3 kcal calories, 56.9 % calories from fat, 34.0 g fat, 14.7 g saturated fat, 109.3 mg cholesterol, 27.4 g carbohydrates, 4.3 g dietary fiber, 6.9 g total sugars, 23.1 g net carbohydrates, 32.0 g protein Nutritional analysis provided by Bon Appétit