Grilled Ham and Gouda Sandwiches with Caramelized Onions and Greens

… Nicholas‘ “kids” birthday party today. He had a fantastic time – between hanging out with his friends, spending time with Elmo, running around like a maniac and eating cake, how could he not? It’s funny … he hates taking off his shoes (a requirement in these play places), he hates going through those climbing maze/obstacle courses, hates ball pits … yet, today, nothing fazed him. Maybe everything changes when you hit 3? Who knows, but I’ll take it!

Had a simple, simple meal for dinner tonight. We had Grilled Ham and Gouda Sandwiches with Greens and Caramelized Onions and then Scallops with Browned Butter Vinaigrette. Both were new recipes, and on the table in about 30 minutes – can’t beat that!

Grilled Ham and Gouda Sandwiches with Caramelized Onions and Greens

Scallops with Browned Butter Vinaigrette

With the sandwiches, I got a chance to use my panini maker again. The caramelized onions really add a nice flavor boost to the sandwich. I liked these better than the Pressed Cubanos I made last time, but The Husband preferred those.

The scallops were good, albeit simple-tasting. The Husband liked them; I did too, just not a WOW for me, so I probably won’t make them again.

I have Baked French Toast with Pecans sitting in the refrigerator now, macerating for tomorrow’s breakfast. Am I ahead of schedule, or what? Another new recipe, this one comes from the Steep Acres Farm Bed and Breakfast. With maple syrup, butter, pecans and half-and-half, I’m sure it’s going to be a good one.

All for tonight. A long day today, and sure to be the same tomorrow. My family is coming over to do some birthday celebrating for me and Nicholas. Until then…

Grilled Ham and Gouda Sandwiches with Greens and Caramelized Onions
Recipe courtesy of Bon Appétit – March 2005

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4-1/3-inch-thick slices sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided (I used red leaf lettuce)

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Makes 2 servings.