Tuesday, March 27, 2012

Grilled Ham & Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise

I have to admit that I rarely look at those recipes in the advertisements in my cooking magazines.  This recipe though did catch my eye and I ripped it out hoping to one day make it.  Well, that day finally came, but I can't tell you how long it's been sitting in my recipe folder.  I couldn't find the recipe on the Hellman's website, where the recipe originated from.  This recipe did require a LOT of work. Between making the carrot soup and this sandwich (which I served together) I think that I used a gazillion dishes and appliances! So, probably not a good weeknight dinner.  However, unlike the soup, this sandwich was really good.  The kids didn't eat the mayo which turned out really garlicky but was tasty! 

The Roasted Tomato Mayonnaise

Grilled Ham & Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise
from Hellman's Mayo at http://www.buildtheperfectsandwich.com/
(although it's no longer posted on the site, as far as I could find!)

*Serves 4

Caramelized Onions:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced
Salt and freshly ground pepper

Heat the butter and oil in a medium saute pan over medium heat.  Add the onions and cook, stirring occasionally, until golden brown and caramelized.  Season with salt and pepper.

Roasted Tomato Mayonnaise:
1 plum tomato, halved and seeded, or 2 sun-dried tomatoes in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
Salt and freshly ground pepper
1/2 cup Hellmann's Mayonnaise
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

1. Preheat the oven to 375 degrees F.  Place the tomato in a small dish or on a 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.
2.  Put the mayonnaise, tomato, garlic, and thyme in a food processor and process until smooth.  Season with salt and pepper.  Scrape into a bowl.

8 slices good 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 tablespoons unsalted butter, at room temperature

1. Place 4 slices of the bread on a flat surface; divide half of the cheese among the slices.  Top the cheeses 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 tops of the bread using half of the butter.
2. 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 the roasted tomato mayonnaise on the side.

Family Rating: 1 1/2 thumbs up.

Shared with:
Tempt My Tummy Tuesday
Our Delightful Home
Tasty Tuesday Tidbits

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