Ingredients

• 2 tablespoons canola oil
• 4 heads Belgian endive, root ends trimmed and discarded, leaves separated
• 1 tablespoon sugar
• 1/2 cup belgian white beer (such as Hoegaarden)
• 1/4 cup orange juice
• 8 slices country bread (5x3x1/2-inch)
• butter
• 8 thin slices country ham (or prosciutto, about 8 ounces total)
• 8 ounces belgian chimay à la biere cheese, thinly sliced (or German Temptin cheese)
• 8 sour pickle spears
• whole grain brown mustard (or whole grain Dijon mustard)

Instructions

1. ENDIVE:.

2. Heat oil in large nonstick skillet over medium-high heat until very hot.

3. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes.

4. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes.

5. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes.

6. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.

7. SANDWICHES:.

8. Preheat oven to 350°F Arrange bread on baking sheet.

9. Spread 1 side of each bread slice lightly with butter.

10. Turn 4 bread slices over, buttered side down.

11. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.

12. Heat large nonstick skillet over medium heat.

13. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes.

14. Transfer sandwiches to same baking sheet, browned side up.

15. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.

16. Place 1 sandwich on each of 4 plates.

17. Spoon endive, 2 pickles, and mustard alongside each and serve.