Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 4 heads of Belgian endive, root ends trimmed and discarded, leaves separated

  3. 1 tablespoon sugar

  4. 1/2 cup Belgian white beer (such as Hoegaarden)

  5. 1/4 cup orange juice

  6. 8 5 x 3 x 1/2-inch slices country-style bread

  7. Butter

  8. 8 thin slices country ham or prosciutto (about 8 ounces total)

  9. 8 ounces Belgian Chimay

  10. "À La Biere" cheese or German Temptin cheese, thinly sliced

  11. 8 sour pickle spears

  12. Whole grain brown mustard or whole grain Dijon mustard

Instructions Jump to Ingredients ↑

  1. For endive:

  2. 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.

  3. For sandwiches:

  4. 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.

  5. 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.

  6. Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.


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