Grilled Ham and Gouda Cheese Sandwich with Caramelized Onions
Created by Bobby Flay
This elegant sandwich is perfect for parties.
Servings: Serves 4
Ingredients
Caramelized Onions:
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 Spanish or sweet Vidalia onion , halved and thinly sliced
- Salt and freshly ground black pepper
Roasted Tomato Mayonnaise:
- 1 plum tomato , halved and seeded or 2 sun-dried tomatoes , drained and patted dry
- 1 Tbsp. canola oil (if roasting tomato)
- Salt and freshly ground black pepper
- 1/2 cup Hellmann's mayonnaise
- 2 cloves garlic , chopped
- 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
Sandwich:
- 6 slices high-quality white bread (Pullman loaf) cut into 1/4-inch-thick slices
- 1 1/2 cups grated Gouda cheese
- Caramelized onions
- 8 slices prosciutto , sliced about 1/8 inch thick
- 8 Tbsp. unsalted butter , at room temperature
Directions
For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
For the Roasted Tomato Mayonnaise: Preheat the oven to 375°F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
For the Sandwich: Place 4 slices of the bread on a flat surface. Divide half the cheese among the slices. Top the cheese with 2 slices of prosciutto, then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half the butter.
Preheat a cast-iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.
For the Roasted Tomato Mayonnaise: Preheat the oven to 375°F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
For the Sandwich: Place 4 slices of the bread on a flat surface. Divide half the cheese among the slices. Top the cheese with 2 slices of prosciutto, then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half the butter.
Preheat a cast-iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.
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