Grilled Cheese Sandwiches with Cheddar and Shallot
Grilled Cheese Sandwiches with Cheddar and Shallot
Grilled cheese is often thought of as kid’s food, but when you add mustard and white wine to the mix, it’s decidedly adult. This grilled cheese recipe was adapted from America’s Test Kitchen and would pair well with this Tuscan Tomato-White Bean Soup.
Ingredients:
- 7 ounces aged (12 months) white cheddar cheese, cubed
- 2 ounces Brie cheese, rind removed and cubed
- 2 tablespoons dry vermouth
- 4 teaspoons shallots, minced
- 3 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 10 slices sourdough bread
Preparation:
Place the cheddar and butter out on counter-top until it reaches room temperature.
Add cheddar cubes, Brie, shallots and vermouth into food processor and pulse for about 25 seconds or until forms a smooth paste.
In a small glass bowl, add the butter and mustard and mix until combined.
Line your counter-top with a piece of parchment paper. Evenly spread mustard butter over 1 side of all 10 slices of bread.
Flip 5 of the slices so that the buttered side faces down, and use your spatula to evenly spread the cheese over the 4 slices. Close your sandwiches with the remaining 5 slices of bread.
Place a 12″ non-stick skillet over medium burner and pre-heat for 2 minutes or use an electric griddle and pre-heat to 350 degrees F. You can test the temperature by flicking droplets of water into skillet or griddle and they should sizzle.
If using a skillet reduce burner to medium-low, and cook 2 or 3 sandwiches at a time or place all 5 sandwiches on the griddle. Cook for 3 to 6 minutes, occasionally moving the sandwiches to ensure they brown evenly. Flip sandwiches and brown for another 3 to 6 minutes.
Remove sandwiches from skillet and allow them to rest for 2 minutes before slicing and serving.
Tools Used:
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Ingredients
- 7 ounces aged (12 months) white cheddar cheese, cubed
- 2 ounces Brie cheese, rind removed and cubed
- 2 tablespoons dry vermouth
- 4 teaspoons shallots, minced
- 3 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 10 slices sourdough bread
Instructions
- Place the cheddar and butter out on counter-top until it reaches room temperature.
- Add cheddar cubes, Brie, shallots and vermouth into food processor and pulse for about 25 seconds or until forms a smooth paste.
- In a small glass bowl, add the butter and mustard and mix until combined.
- Line your counter-top with a piece of parchment paper. Evenly spread mustard butter over 1 side of all 10 slices of bread.
- Flip 5 of the slices so that the buttered side faces down, and use your spatula to evenly spread the cheese over the 4 slices. Close your sandwiches with the remaining 5 slices of bread.
- Place a 12? non-stick skillet over medium burner and pre-heat for 2 minutes or use an electric griddle and pre-heat to 350 degrees F. You can test the temperature by flicking droplets of water into skillet or griddle and they should sizzle.
- If using a skillet reduce burner to medium-low, and cook 2 or 3 sandwiches at a time or place all 5 sandwiches on the griddle. Cook for 3 to 6 minutes, occasionally moving the sandwiches to ensure they brown evenly. Flip sandwiches and brown for another 3 to 6 minutes.
- Remove sandwiches from skillet and allow them to rest for 2 minutes before slicing and serving.
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