Lunchbreak: Grilled caminito ham and cheese sandwich with tomato marmalade, prepared by Chef Graham Elliot

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Chef Graham Elliot

Graham Elliot Bistro
841 W. Randolph Street
Chicago
(312) 888-2258
http://www.gebistro.com/

For more information about Greenridge Farm:

greenridgefarm.com/

Greenridge Farm products can be found throughout Chicagoland in Mariano’s, Jewel, Tony’s, Caputos, Valli Produce and other specialty grocers. The brand also just expanded into Costco throughout the Midwest.

 

GreenRidge Grilled Caminito Ham and Cheese

Ingredients:
2 pieces sourdough bread
2 slices sharp cheddar cheese
3 oz sliced Caminito ham
2 Tbs tomato marmalade
2 Tbs soft butter

Directions:
Spread butter on sourdough bread. Lay slices of cheddar cheese on each slice of sourdough. Place a slice of Caminito ham on both pieces of bread as well. Spread the tomato marmalade on one of the pieces of bread and top with the other and put in a medium heat pan to melt. Cool for roughly three minutes on each side and continue to cook until bread is golden brown and crunchy.

Tomato Marmalade

Ingredients:
1 tomato, diced
1/4 cup chopped red onions
1 garlic clove, minced
2 Tbs red wine vinegar
1 tsp honey
salt and pepper to taste

Directions:
Take the diced tomato, red onions, and garlic and cook in a pot until the tomatoes have broken down and resembles a sauce. Add the vinegar and honey and cook until the sauce thickens. Once it resembles a marmalade add the salt and pepper to taste.

GreenRidge Farm Black Forrest Sausage CornDog with Mustard-Beer Aioli  (not on set, but another great recipe)

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup sugar
4 tsp baking powder
1 egg
1 cup buttermilk
1 qt oil for frying
2 Tbs chopped chives (for garnish)

Directions:
Mix everything together and let rest for 10 minutes. Skewer sausage and dip in batter till evenly coated. Warm oil to 350F and fry for 3 minutes until golden brown. Top with aioli and chopped chives.

Beer-Mustard Aioli

Ingredients:
1 cup mayonnaise
1/2 cup grainy mustard
1 tbsp lemon juice
salt and pepper to taste
1/4 cup beer (local microbrew preferred)

Directions:
In a small sauce pan, reduce beer till alcohol is cooked off and volume is reduced by half. Mix beer reduction and all other ingredients together. Serve on top of corndog or in side dish