Grilled Ham And Chimay Cheese Sandwiches With Caramelized Belgian Endive

Heat oil in large nonstick skillet over medium-high heat until very hot. Add endive leaves and saute until almost translucent and beginning to wilt, 1 to 2 minutes. Sprinkle sugar over and saute until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.

Preheat oven to 350u00b0F. Arrange bread on baking sheet. Spread 1 side of each bread slice lightly with butter. Turn 4 bread slices over, buttered side down. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.

Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes. Transfer sandwiches to same baking sheet, browned side up. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.

Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.