Grilled cheese with onion jam, Emmentaler, and escarole

Got this recipe out of February's issue of Gourmet, and I have to say, it's a nice way to make grilled cheese into something a bit out of the ordinary.

I didn't see Taleggio cheese at Fresh Market, so I got a little brick of French Emmentaler instead. It doesn't have as strong of a flavor as the Taleggio would have had, so I tried to go light on the onion jam so the cheese wouldn't be completely overpowered. Of course, I'm addicted to the jam anyway, so there could have been no cheese at all and I probably still would have been happy (Stonewall Kitchen Roasted Garlic Onion Jam, for those who are curious). The sweetness of the jam, the nuttiness of the cheese, the bitterness from the escarole, the slight tang from the sourdough bread... everything balanced well.

Recipe: Grilled Cheese with Onion Jam, Taleggio, and Escarole (Gourmet magazine, February 2008)