Grilled Ham And Chimay Cheese Sandwiches With Caramelized Belgian Endive

• 2 tablespoons canola oil
• 4 heads of Belgian endive, root ends trimmed and discarded, leaves separated
• 1 tablespoon sugar
• 1/2 cup Belgian white beer (such as Hoegaarden)
• 1/4 cup orange juice
• 8 5 x 3 x 1/2-inch slices country-style bread
• Butter
• 8 thin slices country ham or prosciutto (about 8 ounces total)
• 8 ounces Belgian Chimay
• "A La Biere" cheese or German Temptin cheese, thinly sliced
• 8 sour pickle spears
• Whole grain brown mustard or whole grain Dijon mustard

1. Heat oil in large nonstick skillet over medium-high heat until very hot. Add endive leaves and saute until almost translucent and beginning to wilt, 1 to 2 minutes. Sprinkle sugar over and saute 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.
2. Preheat oven to 350u0b0F. 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.
3. 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.
4. Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.

canola oil, endive, sugar, white beer, orange juice, bread, butter, country ham, chimay, biere, grain brown mustard

Taken from www.epicurious.com/recipes/food/views/grilled-ham-and-chimay-cheese-sandwiches-with-caramelized-belgian-endive-358558 (may not work)