Growing up we always had grilled cheese sandwiches and used the fake “no it’s not Kraft and NO it’s not real cheese” slices. The pitfalls of being a spendthrift resulted in poor food choices. My mom would often serve this with the no, it’s NOT Kraft Macaroni and Cheese (you know the blue box stuff, only ours was NOT the blue box) … it’s not a wonder I had a weight problem as a kid 😦
Then I graduated to using smoked provolone for the cheese and oh my … that was heaven, and to this day, it’s still one of my favorite grilled cheeses of all times. The way the provolone melts just makes me so very happy to eat that sandwich!
And THEN … one fateful Sunday afternoon, we were watching America’s Test Kitchen, with Hubby flipping through his massive cookbook that I had gotten him for Christmas … and they did a taste test of grilled cheese sandwiches.
Funny thing? Several people said that the one sandwich reminds them of the ones mom used to make…yup, the kraft-y cheese slice version, just like I referenced.
But now days, we are all grown ups with a taste for the finer things in life … so we decided to give this a try …
14 oz Aged Cheddar (I used 3 year aged, I think less aged would have been better and more melty)
4 tbs white wine
4 oz brie
2 chopped shallots, finely chopped (the original recipe called for something like 8 tsps, too much!)
loaf (or 8 slices) hearty white bread (I used a sour dough)
6 tbs butter
2 tsp Dijon mustard
Cut the cheeses into smallish cubes and let sit til room temp. Toss the cheeses and wine in the food processor. Add the shallots too. Pulse until all combined into a slight mushy ball. Yes it’s going to be a spread like mixture. I’ve got a decent food processor and had to keep fiddling with the mixture as it was NOT coming together very well. I should have cut mine smaller than I did!
Mix the butter and mustard together in a small bowl and butter one side of each slice of bread with this mixture.
Flip one slice over and spread a generous amount of the cheese spread on the bread. Top with a slice of bread, butter side up.
Preheat skillet on medium heat. I opted to use the electric griddle … only because a) I was making 8 sandwiches and b) this is WHY I have the electric griddle (picked up at a church rummage sale for $2 about 5 years ago). Once heated, add as many sandwiches that can fit comfortably to be able to flip and let cook for about 3 minutes, checking to make sure the color of the bread is the way you like (I like mine golden, Hubby likes his dark). Flip and let sit for about 5 minutes, again, checking for color.
Remove sandwiches to board, let sit for a few minutes to allow the cheese to set and slice in half.
Serve up and Enjoy!
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