Ingredients:
For sandwich
- 4 slices classic brioche, about 1” (2.5 cm) thick;
- 12 oz (375 g) sliced baked ham;
- 6 tablespoons finely grated Parmigiano-Reggiano cheese;
- 4 slices, 1/4” (0.5 cm) thick any easy melting cheese;
- 8 pieces endive;
- 2 tablespoons unsalted butter.
For honey and port wine sauce
- 1 can pineapple juice in can;
- 1/2 cup brown sugar;
- 1/2 teaspoon lemon zest;
- 1/4 cup (60 ml) port wine;
- 1/4 cup (60 ml) liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 1/2 cup (120 ml) honey, adjust for taste;
- 1 tablespoon dijon mustard;
- 2 tablespoons lemon juice;
- 1/2 teaspoon finely ground cloves;
- 1 teaspoon ginger juice.
Recipe:
Serving for 4
For sandwich
- Pre-heat oven to 350˚F (180˚C);
- Place 1 1/2 tablespoons grated Parmigiano-Reggiano on a non-stick silk pad or parchment paper, make 4 cheese lace;
- Flatten with the back of the spoon;
- Put in the pre-heated oven for 10 - 15 minutes to melt;
- Turn to the broiler for 1 minute to brown the edges;
- Take them out to cool;
- Toast the brioche bread in the oven;
- Butter the bread and lay 1 slice of cheese on each bread;
- Place in oven to melt;
- Take them out when cheese melt;
- Layer bake ham, endive and cheese lace;
- Top with honey port wine sauce;
- Serve right way.
For honey port wine sauce
- Drain the pineapple juice;
- Mix in brown sugar, lemon zest, port wine, liquid aminos, dark soy, honey, mustard, ground cloves and ginger juice in a large bowl;
- Pour in a sauce pan and reduce to a glaze like consistency.