ham and cheese
“Simple, sweet, and savory are the best words to describe this new take on ham and cheese”. The Kaltbach Le Gruyère AOP cheese has some slightly more assertive flavors of spice and dried stone fruit which makes for an ideal grilled cheese. These flavors and aromas complement the Apricot Mostarda and Caramelized Onions.
Grilled Ham & Kaltbach Le Gruyère AOP Cheese Sandwich: Recipe compliments of Brianna Bond, Student of the Culinary Institute of America.  

Ingredients

2 slices sourdough bread
1 tablespoon olive oil
3 thin slices deli ham
6 ounces Kaltbach Le Gruyère AOP, sliced 1/8” thick 2 tablespoons caramelized onions (recipe below)

1 tablespoon apricot mostarda (recipe below)

Caramelized Onions:

3 tablespoons butter
1 tablespoon olive oil
1 yellow onion, sliced thin 1⁄2 teaspoon salt and sugar

Apricot Mostarda:

1 tablespoon olive oil
1 yellow onion, cut into a small dice Pinch of salt
1 cup dried apricot, chopped
1⁄2 cup light brown sugar
3⁄4 cup dry white wine
1 tablespoon whole mustard seed 1 tablespoon Dijon mustard
1 tablespoon cider vinegar 

Method

Caramelized Onions: Heat a medium sauté pan on medium heat. Add the butter and oil. Once the butter is just about melted add the onions. Cover the pan and cook for 10 minutes stirring occasionally. Add the salt and sugar. Uncover and increase the heat to medium-high and cook for an additional 25-30 minutes stirring occasionally until they are a rich brown color.

Apricot Mostarda: Heat a medium sauté pan. Add oil. Once warm add onion, a pinch of salt and cook for 5-7 minutes. Add the remaining ingredients and simmer until fruit is tender, about 10 minutes.

Assembly:

Brush the bread with the olive oil. Grill the bread for 3-4 minutes and flip. Place the cheese on both sides of the bread and melt. Adding a lid to the pan will help melt the cheese. Once the cheese is melted, add the sliced ham and caramelized onions. Close the sandwich and serve with the apricot mostarda. 

Pair this with Josh Cellars Pinot Noir for one delicious dinner!