Grilled Cheese With Onion Jam, Taleggio, And Escarole

4 (½-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)

4 teaspoons extra-virgin olive oil

1 ½ tablespoons onion or fig jam

12 to 14 ounces chilled Taleggio or Italian Fontina, sliced

¼ pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

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.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥪Sandwich

Cuisine🇮🇹Italian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m