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Friday, August 9, 2013

Gourmand Grilled Cheese That will Thrill Your Luncheon Guests

First, look for a cheddar that has been aged about 1 year. If it was aged longer, it won't melt well. To quickly brin gthe cheddar to room temperature, microwave the pieces until warm or about 30 seconds. Th first two sandwiches can be held in 200 degree oven on a wire rack or baking sheet. The following recipe serves four:

7 ounces aged cheddar, cut into 24 equal pieces at room temperature

2 ounces Brie cheese, rind removed

2 tablespoons minced shallot

1 teaspoon Dijon mustard

8 slices hearty white sandwich bread

First, process cheddar, brie and wine  in a food processor until a smooth paste is formed, about 20-30 seconds. The add shallot and and pulse to combine, 3 - 5 pulses. Combine butter and mustard in a small bowl. Next, working on a 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. Then preheat 12 inch non-stick skillet over medium heat for 2 minutes. ( Droplets of water should just sizzle when flicked onto pan ) Place 2 sandwiches in skillet, then reduce heat to medium low, cook until both sides are crispy and golden brown, about 6 to 9 minutes per side. Remove sandwiches from skillet and let stand for 2 minutes. Repeat with remaining 2 sandwiches.

Substitute Asiago for cheddar, finely chopped pitted dates for shallot, and oatmeal sandwich bread
for white sandwich bread.

Substitute Comte for cheddar, minced cornichon for shallot, and rye sandwich bread for white.

Substitute Gruyere for cheddar, chives for shallot, and rye bread for white.    


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