Grown Up Grilled Cheese Sandwich

By lorik

Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.

Ingredients

• 7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
• 2 ounces Brie cheese, rind removed
• 2 tablespoons dry white wine or vermouth
• 4 teaspoons minced shallot
• 3 tablespoons unsalted butter, softened
• 1 teaspoon Dijon mustard
• 8 slices hearty white sandwich bread

Details

Adapted from cooksillustrated.com

Preparation

Step 1

1. Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.

2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.

3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.

Grilled Cheese Variations from Tasting Table:
Extra Cheesy: 2 slices sourdough + ¼ c grated cheddar cheese + ¼ c grated Gouda cheese + ¼ c grated Gruyère cheese + ¼ c grated aged provolone cheese + 2 tbsp unsalted butter + 1 garlic clove, peeled and smashed.

Sweet: ¼ c ricotta + 2 tbsp honey, divided + 1½ tsp lemon zest + ¼ tsp salt + 2 slices cinnamon swirl bread + ¼ c mixed berries + 2 tbsp unsalted butter

In a small bowl, whisk the ricotta with 1 tablespoon of the honey, the lemon zest and salt until light and fluffy, 2 minutes. Lay out one slice of bread and top with the whipped ricotta, mixed berries and the remaining tablespoon of honey. Top with the remaining slice of bread and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese, flipping once, until the cheese has melted and the bread is golden brown, 2 to 3 minutes per side. Halve the sandwich diagonally and serve.

Fancy: 1 brioche bun, halved + 2 tbsp fig preserves + 4 oz Brie, thinly sliced + 2 tbsp chopped pecans + 2 tbsp unsalted butter

Lay out the bottom half of the brioche bun. Spread with the fig preserves and top with the Brie and pecans. Place the remaining half of the bun over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the bread is golden brown, 2 to 3 minutes per side. Halve the sandwich and serve.

Breakfast: 1 croissant, halved + ½ c grated Swiss + 2 strips cooked bacon + 1 tbsp unsalted butter + 1 fried egg, for serving

Lay out the bottom half of the croissant and top with the Swiss and bacon. Place the remaining half of the croissant over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the croissant is golden brown, 2 minutes per side. Top with a fried egg and serve.