Grown-up Grilled Cheese
Serves 4
7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
4 tablespoons dry white wine or vermouth
4 teaspoons minced shallot
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty white sandwich bread
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.
Working on parchment paper lined counter, spread mustard butter evenly over 1 side of slices 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.
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 crispy 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.