mariadnoca
Moderator
I saw this on ATK today and it made me hungry for a good grilled cheese sammie, but my favorite time to enjoy it is in winter, and it hasn't been winter here. However, I may still opt for one during the game tomorrow.
What's your favorite grilled cheese combo?
REC: Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
From America's Test Kitchen Season 14: A Modern Take on Pizza and Grilled Cheese
Our grown-up grilled cheese sandwiches start with flavorful aged cheddar to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of shallot increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.
Serves 4
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
Instructions
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.
http://www.americastestkitchen.com/recipes/7518-grown-up-grilled-cheese-sandwiches-with-cheddar-and-shallot
What's your favorite grilled cheese combo?
REC: Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot
From America's Test Kitchen Season 14: A Modern Take on Pizza and Grilled Cheese
Our grown-up grilled cheese sandwiches start with flavorful aged cheddar to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of shallot increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.
Serves 4
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
Instructions
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.
http://www.americastestkitchen.com/recipes/7518-grown-up-grilled-cheese-sandwiches-with-cheddar-and-shallot