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Wine and Cheese Grilled Cheese

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"Two of my most favorite things in the world are wine and cheese. Okay, well, wine, cheese, and beer. Oh, alright! Wine, cheese, beer, and ice cream. And pizza ... but wine and cheese are at the top of the list. I came up with this recipe while working on a segment for National Wine Day on the TODAY show. I was doing the ten o'clock hour with Kathie Lee and Hoda, two ladies who love their wine, so I knew it had to be a great recipe. When I pitched this sandwich, I could hear the producer getting excited from NYC to Mississippi! I know it sounds a little strange, okay a lot strange, but just trust me on this — think about how much you love to eat cheese while drinking wine. Wine grilled cheese is a stroke of pure genius; and yes, Kathie Lee and Hoda approved."

List of Ingredients

â—¦ 7 ounces Cheddar cheese, cut into 1-inch cubes
â—¦ 2 ounces Brie cheese, rind removed
â—¦ 2 tablespoons dry white wine
â—¦ 2 tablespoons finely chopped shallots
â—¦ 3 tablespoons salted butter, softened
â—¦ 1 ½ teaspoons whole-grain mustard
â—¦ 8 slices hearty bread


Recipe

Preheat the oven to 425° F. Place two rimmed baking sheets in the oven to heat up for 10 minutes.

While the baking sheets are heating, process the Cheddar, Brie, and wine in a food processor until they form a smooth paste, 20 to 30 seconds. Add the shallots and pulse to combine.

Combine the butter and mustard in a small bowl.

Carefully remove the hot baking sheets from the oven. Spread the cheese mixture on four slices of the bread and cover with the remaining slices. Spread the butter mixture on one side of each sandwich and place it buttered side down on a hot baking sheet. Butter the remaining side of each sandwich and cover all the sandwiches with the second hot baking sheet.

Place the sandwiched baking sheets in the oven and bake for 15 minutes, until the cheese is melted and the bread is toasted.


Serves 4