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 teaspoons extra-virgin olive oil
• 1 1/2 tablespoons onion 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)

1. Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
2. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

center, extravirgin olive oil, onion, italian, center

Taken from www.epicurious.com/recipes/food/views/grilled-cheese-with-onion-jam-taleggio-and-escarole-241531 (may not work)