BIG CHEESE
Grilled cheese has a kids’ menu reputation, but just a few tweaks make it a sophisticated dinner option.
To create a sandwich with more robust flavour and personality without going overboard on toppings and additions, we focused on the cheese. Our recipe began by mixing flavourful aged cheddar with a small amount of Brie and some wine in a food processor. Those two ingredients helped the cheddar melt evenly without becoming greasy.
A little bit of shallot increased the sandwich’s complexity without detracting from the cheese, and a smear of mustard-butter on the bread added a sharp bite. Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To bring the cheddar to room temperature quickly, microwave the pieces until warm, about 30 seconds.
Grown-up Grilled Cheese with Cheddar and Shallot
Makes 4 servings
7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
2 tablespoons dry white wine or dry vermouth
4 teaspoons minced shallot 3 tbsp unsalted butter, softened
1 tsp Dijon mustard
8 slices hearty white sandwich bread
Start to finish: 30 minutes. Adjust oven rack to middle position and heat oven to 200 F. Process cheddar, Brie, and wine in food processor until smooth paste forms, 20 to 30 seconds. Add shallot and pulse to combine, three to five pulses; transfer to bowl. In separate bowl, combine
butter and mustard.
Brush butter-mustard mixture evenly over one side of each slice of bread. Flip four slices over and spread cheese mixture evenly over second side. Top with remaining four slices of bread, buttered side up, and press down gently.
Heat 12-inch non-stick skillet over medium heat for two minutes. Place two sandwiches in skillet, reduce heat to mediumlow,
and cook until both sides are crisp and golden brown, six to nine minutes per side.
Transfer sandwiches to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and cook remaining two sandwiches. Serve.
Variations:
— Comte and Cornichon: Substitute Comte for cheddar, minced cornichon for shallots,
and rye sandwich bread for white sandwich bread.
— Gruyère and Chives: Substitute Gruyère for cheddar, chives for shallots, and rye sandwich bread for white sandwich bread.
— Asiago and Dates: Substitute Asiago for cheddar, finely chopped pitted dates for shallot, and oatmeal sandwich bread for white sandwich bread.
— Robiola and Chipotle: Substitute
Robiola, rind removed, for cheddar; ¼ teaspoon minced canned chipotle chili in adobo sauce for shallots; and oatmeal sandwich bread for white sandwich bread.
Per serving:
566 calories (298 calories or 53 per cent from fat); 33 grams fat (20 g saturated; 0 g trans fats); 90 milligrams cholesterol; 840 mg sodium; 45 g carbohydrate; 6 g sugar; 20 g protein.