Grilled Ham & Gouda Cheese With Caramelized Onion |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The original recipe from Bobby Flay and Hellman's, but added missing ingredients more information. For simpler method use sun dried tomatoes instead of roasting roma tomatoes. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 large onion, halved and thinly sliced (sweet) |
salt & freshly ground black pepper, to taste |
1 plum tomatoes, halved and seeded or 2 sun-dried tomatoes packed in oil, drained and patted dry |
1 tablespoon canola oil (if roasting tomato) |
salt & freshly ground black pepper, to taste |
1/2 cup mayonnaise |
2 garlic cloves, chopped |
1 1/2 tablespoons white wine vinegar |
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme |
6 slices good quality white bread, cut into 1/4-inch thick slices (pullman loaf) |
1 1/2 cups grated gouda cheese |
8 slices prosciutto, sliced about 1/8-inch thick |
8 tablespoons unsalted butter, at room temperature or 8 tablespoons olive oil |
Directions:
1. For Caramelized Onions:.
2. Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Season with salt and pepper.
3. For Roasted Tomato Mayonnaise:.
4. Easiest to use sun dried tomatoes, but if you don't have it, preheat the oven to 375 degrees F. Place the fresh tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
5. Put the mayonnaise, vinegar, sun dried tomato or roasted tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
6. For Sandwich:.
7. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the prosciutto with some of the caramelized onions and the remaining cheese.
8. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
9. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown.
10. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted.
11. Serve with dollop of roasted tomato mayonnaise on the top and on the side if you prefer.
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