- Non-stick Skillet: Essential for evenly cooking grilled cheese sandwiches without the cheese sticking to the pan.
- Cast Iron Griddle or Fry Pan: Offers a traditional grilling experience with excellent heat retention.
- Sandwich Press / Clamshell Grill (specific for making grilled sandwiches): Ensures even, crispy results on both sides of your bread without using oil.
- Chef's Knife: Important for efficiently dicing ingredients like onions and escarole.
- Cutting Board: A basic tool for safely cutting vegetables, cheese, and bread.
- Mandoline Slicer (optional): For uniformly slicing onions to create a jam-like texture in the dish.
- Grater or Food Processor (for optional ingredients like cheese): Useful if you prefer finely grated Taleggio instead of thinly sliced.
- Cheese Slicer: For evenly cutting the Taleggio into thinner pieces for better melting and distribution in your sandwich.
- Mixing Bowls: Used for combining ingredients like onion jam, cheese, and other fillings or dressings.
- Spatula: Specifically designed for sliding under grilled items cleanly without damage.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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