Grilled Cheese with Onion Jam, Taleggio, and Escarole

Ingredients for Grilled Cheese with Onion Jam, Taleggio, and Escarole

• 4 (1/2-inch-thick) centre 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 400g chilled Taleggio or Italian Fontina, sliced

• 110g escarole, centre ribs discarded and leaves cut crosswise into 1-inch pieces (about 475ml )

How to make Grilled Cheese with Onion Jam, Taleggio, and Escarole

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.