<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11095</id>
  <title>Black Forest Ham and Caramelized Onion Grilled Cheese</title>
  <total_time>10 mins</total_time>
  <active_time>10 mins</active_time>
  <serves>1 sandwich</serves>
  <published_at>Thu Sep 13 09:53:00 -0700 2007</published_at>
  <updated_at>Fri Dec 12 16:36:26 -0800 2008</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>German</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11095</link>
  <pubDate>Sat, 13 Dec 2008 00:36:26 GMT</pubDate>
  <short_description>A ham and cheese intensified</short_description>
  <long_description>Yes, it's a ham and cheese on rye, but caramelized onions make it stellar.</long_description>
  <introduction>
    <![CDATA[<p>The tried-and-true combination of ham and cheese is tweaked just slightly for this sandwich. Cambozola&#8217;s creamy texture and pungent flavor are paired with Black Forest ham, sweet caramelized onions, and grilled rye for an update on the deli classic.</p>


	<p><strong>What to buy:</strong> Cambozola is a German blue cheese that has the creaminess of Camembert mixed with the earthiness of Gorgonzola. It can be found at high-end grocery stores and at cheese shops. If you can&#8217;t find it, Gorgonzola dolce makes a nice substitute.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread. </li>
		<li>Once the pan is warm, add 1 slice of bread buttered side down, and top with cheese, then onions, then ham. Close sandwich with the other slice of bread, buttered side up. </li>
		<li>Cook until bread is toasted and cheese is melted, about 4 to 5 minutes per side.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.klwines.com/detail.asp?sku=250005">Hartley &#38; Gibson&#8217;s Amontillado</a>, Spain. If you think of this sandwich as a tapa, you might be tempted to pair it with sherry, as they would in Andalucia. The best match is a light amontillado that has the nuttiness to go with the cheese and some acidity to cut through the ham&#8217;s fat. This amontillado is off-dry, and the caramelized onions on the sandwich introduce sweetness to the combo.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/10/onion_ham290.jpg</img>
  <author>Amy Wisniewski</author>
  <category>
    <id>49</id>
    <name>Soup/Salad/Sandwich</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon unsalted butter, softened</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 (1/2-inch-thick, 7 1/2-inch-long) slices light rye bread</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 ounces thinly sliced Cambozola cheese</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons <a href="/recipes/11098">Basic Caramelized Onions</a></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>418</ingredient_id>
      <description>
        <![CDATA[<p>2 ounces thinly sliced <strong>Black Forest ham</strong></p>]]>
      </description>
    </ingredient>
  </ingredients>
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