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 flavor and personality without going overboard on toppings and additions, we focused on the cheese. Our recipe began by mixing flavorful 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 sandwiches’ 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
Servings: 4. Start to finish: 30 minutes
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
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, 3 to 5 pulses; transfer to bowl. In separate bowl, combine butter and mustard.