SERVES 4
For the best flavor, look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well in this recipe). To quickly bring the cheese 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 while the second batch cooks.
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 |
tablespoons unsalted butter, softened |
1 |
teaspoon Dijon mustard |
8 |
slices hearty white sandwich bread |
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, divide mustard butter evenly among slices of bread. Spread butter evenly over surface 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 crisp 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.