Grilled Ham and Gouda Sandwiches with Frisee and Caramelized Onions

This is an easy and tasty sandwich from Bon Appetit that takes some time because of the onions, but it is so worth it.

Remember to ask the deli counter to slice the Gouda cheese, it takes too much effort to slice them thinly. You can use other cheeses too, but Gouda gives it a great taste with the frisee.

Of course I made some changes:)

I added tomatoes, which made it yummier:)

I had to add some Dijon mustard, just because there is ham in the sandwich:)

And I used my panini maker instead of using the skillet to cook the sandwiches. They came out just great.

GRILLED HAM AND GOUDA SANDWICHES WITH FRISEE AND CARAMELIZED ONIONS

Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Directions:
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.

Butter 2 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 occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Makes 2 servings.

Eggplant and Smoked Gouda Open-Faced Grilled Sandwiches

There was this great eggplant sandwich recipe from Gourmet that I had copied, which I had to make some changes to. It required grilling on charcoal, which is not practical for me. But it sounded great, so I had to try it with a regular grill. Which is my panini maker:)

And although the recipe was for open-faced sandwich, you can make it a regular sandwich and use your panini maker to complete it.

I have substituted zucchini with eggplant, or I have just added zucchini. I have switched the cheeses around with different breads etc, and they all came out great.

Can't really top this sandwich to take for lunch with you:) Or serve next to a salad during summer. Yum!

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Ingredients:
1 lb tomatoes, finely chopped (2 1/2 cups)
1 garlic clove, finely chopped or mashed
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon black pepper
salt to taste
1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza
4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
2 (1-lb) eggplants

Directions:
Stir together tomatoes, garlic, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl. Tomato mixture can be made 30 minutes ahead and kept at room temperature.

With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.

Brush bread on both sides with 1 tablespoon oil per slice.

Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.

Grill eggplant using a panini maker or a ridged grill pan over moderate heat, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute.

Transfer eggplant with spatula to platter.

Next, grill the bread. Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

Or if you want to make it a sandwich, using the panini maker or a sandwich maker, grill the bread together with all the ingredients.

Gouda and Feta Pizzettes

I love using puff pastry. They come out so flaky and light which makes eating it a great pleasure for me.

I had taken this recipe from the American Dairy Association, and make small changes to it.

I buy puff pastry squares, which cuts the prep time to about 0 minutes:) Read the pastry directions for a more accurate cooking time.

I use mozzarella cheese instead of feta and Gouda cheeses to make it a mock pizza, but stay away from sauces, it makes the pastry soggy. Great side dish for a hearty salad:)

GOUDA AND FETA PIZZETTES

Ingredients:
1 (17.3 ounce) package frozen puff pastry, thawed
8 large plum tomatoes, sliced 1/4-inch thick
Coarsely ground black pepper
1 1/2 cups (6-ounces) shredded, smoked Gouda cheese
1 cup (4-ounces) feta cheese, crumbled
1/4 cup pitted Kalamata olives, coarsely chopped
6 tablespoons chopped mixed fresh herbs such as basil, oregano and sage

Directions:
Preheat the oven to 400° F.

On a lightly floured board, unfold one sheet of puff pastry and roll into a 10-inch square, about 1/8-inch thick. Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough.

Arrange three slices of tomato on each pastry. Sprinkle with pepper. Top with Gouda, crumbled feta and olives.

Place pizzettes on cookie sheet. Bake until pastry is golden brown and has puffed, about 18 to 20 minutes. Remove from oven and sprinkle with herbs. Serve warm.