Grilled Cheese with Onion Jam, Taleggio, and Escarole
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 sandwiches
- 4 teaspoons extra-virgin olive oil
- Carbohydrate 47 g(16%)
- Cholesterol 19 mg(6%)
- Fat 8 g(13%)
- Fiber 2 g(8%)
- Protein 14 g(27%)
- Saturated Fat 4 g(19%)
- Sodium 660 mg(27%)
- Calories 314
Preparation 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. 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.
Preparation 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. 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.
