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.