Grilled Goat Cheese & Plum Jam Sandwiches

with Endive & Marinated Cucumber Salad

35 MIN

2 Servings

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From the Test Kitchen

Tangy, creamy goat cheese is the perfect partner for the flavor of sweet plum in these dreamy grilled cheese sandwiches. Cooked with just a little sugar and aromatic shallot, the juicy plum transforms into an effortless jam. (Depending on what’s freshest near you, the color of your plum may range from deep red to golden amber.) For a refreshing side to balance the sumptuous texture of the sandwiches, we’re tossing crisp endive together with crunchy cucumber, marinated with lemon juice and shallot to enhance its flavor.

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Nutrition

PER SERVING
Calories

735 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Pit and roughly chop the plum. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Slice the cucumber crosswise into ¼-inch-thick pieces. Crumble the cheese. Cut off and discard the root ends of the endives; cut in half lengthwise, then thinly slice on an angle. Cut the chives into ½-inch pieces. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel and mince the shallot to get 2 tablespoons (you may have extra). Quarter and deseed the lemon. In a bowl, combine the garlic paste, half the shallot and the juice of all 4 lemon wedges; season with salt and pepper to taste.

2 Make the jam:

In a small pot, combine the plum, sugar, remaining shallot and 2 tablespoons of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring frequently, 4 to 6 minutes, or until thickened and the plum has softened. Season with salt and pepper to taste. Transfer the jam to a heatproof bowl and set aside to cool for at least 2 minutes.

3 Make the vinaigrette & marinate the cucumber:

While the jam cooks, slowly whisk 2 tablespoons of olive oil into the shallot-lemon juice mixture until well combined. In a separate large bowl, combine the cucumber and half the vinaigrette; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 5 minutes.

4 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices. Top with the jam; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

5 Cook the sandwiches:

In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the sandwiches and cook 2 to 3 minutes on the first side, or until golden brown and crispy. Add the remaining butter to the pan. Flip the sandwiches and cook 2 to 3 minutes, or until golden brown and the cheese has melted. Transfer to a cutting board.

6 Make the salad & plate your dish:

While the sandwiches cook, add the endives and chives to the bowl of marinated cucumber; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Cut the cooked sandwiches in half. Divide between 2 dishes. Serve with the salad on the side. Enjoy!