Grilled Cheese with Onion Jam, Taleggio and Escarole


  • 4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
  • 4 teaspoonsextra-virgin olive oil
  • 1 1/2 tablespoonsonion or fig jam
  • 12 to 14 ounces chilled Taleggio or Italian Fontina, sliced
  • 1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)


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