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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, March 2005
Servings: 2
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 ⅓-inch thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
3 large handfuls frisée, torn into bite size pieces (about 1 cup), divided
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minute. Reduce heat to medium-low and cook until onion is very tender and golden, stirring frequently, about 25 minutes. Season with salt and pepper. Cool slightly.
Butter bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occassionally with a spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.
Note:
I think you could also prepare these sandwiches in a panini press.
-clay