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Grilled Cheese for Adults (Recipe)

Grilled Cheese for Adults (Recipe)


Though I’d like to think I’m a full-fledged adult, I always come back to grilled cheese. Is there a more perfect food? Gooey cheese between two pieces crunchy, buttery bread? I think not! If you’ve ever tried to make your grilled cheese appeal to your more sophisticated tastes, though, you’ve invariably come into the problem that most fancier cheeses just don’t melt well. All is not lost, though; thanks to the expert chefs at Cook’s Illustrated magazine, we have ourselves the perfect adult-friendly grilled cheese.

The method may seem a little strange at first — grilled cheese that involves a food processor?! — but, trust me, the results are fantastic. White wine, shallots, dijon mustard… simply divine.

I opted out of spreading mustard on the sandwich and instead added extra flavor by sprinkling some roughly chopped thyme and sage on top of the cheese mixture. I’ve stayed faithful to the original recipe below, though.

Grilled Cheese for Adults

Makes 2 sandwiches.


  • 3.5 Ounces 1 year aged cheddar (or gruyere) cheese, cut into 12 equal cubes
  • 1 Ounce brie cheese, rind removed
  • 1 Tablespoon dry white wine
  • 2 Teaspoons minced shallot
  • 1 1/2 Tablespoons unsalted butter, softened
  • 1/2 Teaspoon Dijon mustard
  • 4 Slices hearty white sandwich bread

1. Add cheeses and wine to a food processor. Run until the mixture is a smooth paste, 20-40 seconds. Add in shallot and run for 3-6 more pulses to combine.
2. In a small bowl, mix butter and dijon mustard until well combined. Line your workspace with parchment paper, and place bread slices on it. Butter one side of each slice. Turn two of the slices over and, using a rubber spatula, spread cheese-wine mixture to the unbuttered sides. Place remaining 2 slices of bread over the sandwiches with the butter side facing up.
3. Let a large nonstick skillet preheat over medium for 2 minutes. Add the sandwiches and turn the heat down to medium-low. Cook for 6-9 minutes per side, flipping occasionally and moving so they brown evenly. When the grilled cheeses are golden brown and crispy, they’re ready to go. Transfer to serving plates and let cool for about two minutes before slicing and serving.

Recipe Credit: Lan Lam of Cook’s Illustrated.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
1:30AM PDT on Mar 11, 2014

There are certainly quite a variety of recipes for grilled cheese sandwiches. Sounds like an interesting recipe.

2:08PM PDT on Sep 22, 2013

I should try this.

9:09AM PDT on Sep 8, 2013

Grilled cheese ....Seems like a whole lot of additional work and ingredients for something that is great anyway!

I like my grilled cheese with 2 different kinds of cheese and good, whole grain bread and real butter, grilled in my George Foreman!!! Sometimes with a sliced tomato in it. Oh yum!

5:19PM PDT on Sep 7, 2013

Nice ideas.

3:27AM PDT on Sep 6, 2013

Thank you for sharing.

6:18PM PDT on Sep 4, 2013

Sounds delicious, BUT, instead of white bread, use Ezekiel sprouted grain bread. You then at least can feel a little less guilty about all the extra fat calories (worth it! for a planned splurge). White wheat flour is just soooo bad for the body. The alternative I just.mentioned is still good tasting & adds a significant health factor, not to mention a good fiber source.

1:23AM PDT on Sep 2, 2013

Thanks for sharing.

12:29PM PDT on Aug 31, 2013

Now this I have to try!

6:52PM PDT on Aug 30, 2013

Yummy,yummy yum, yum, yum!! I love cheese just about any way you can fix it! :0)

8:06PM PDT on Aug 24, 2013

Why white bread!!! Wheat or whole grain bread would be better..

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