GRILLED CHEESE WITH
ONION JAM AND TALEGGIO
4 slices rustic Italian bread, ½-inch thick, from the middle of a 9- or 10-inch round
4 tsp. extra-virgin olive oil
1½ tbsp. onion or fig jam
12 to 14 oz. taleggio, chilled, sliced
4 oz. escarole leaves, center ribs discarded, cut crosswise into 1-inch pieces, about 2 cups
¼ tsp. salt
Freshly ground pepper
Brush one side of the four bread slices with oil; arrange oiled side down on a work surface. Spread jam on 2 slices; divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese; season with salt and pepper. Assemble the sandwiches.
Heat a large dry skillet (not nonstick) over medium-low heat until hot. Add the sandwiches; cook, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese melts, 6-8 minutes total.
Makes 2 servings.
Notes: Adapted from The Epicurious Cookbook (Clarkson Potter, $27.99), by Tanya Steel and the editors of Epicurious. For the taleggio, you can sub another semisoft, creamy cheese.
— Joe Gray
Chicago Tribune
