Friday, April 11, 2014
Grown-Up Grilled Cheese with Gruyère and Chives
Look for a Gruyère aged for about one year (avoid Gruyère aged for longer; it won’t melt well). To quickly bring the Gruyère to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.
7 ounces Gruyère cheese, cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
2 tablespoons dry white wine or vermouth
4 teaspoon minced fresh chives
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty rye sandwich bread
1. Process Gruyère, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add chives and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
2. 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.
3. 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.