Gooey, wonderful, melty cheese between two buttery pieces of toasty bread is one of my favorite things, so when I saw this unique recipe on America’s Test Kitchen I just had to try it. A grilled cheese with wine it in? YES PLEASE. This ended up being one of the tastiest grilled cheeses I’ve ever had. The splash of white wine to the mixture of cheddar and brie gave this grilled cheese a massive boost in the flavor department and using Dijon mustard in the butter is genius! Really easy and quick – perfect for a weeknight!

Ingredients
7 oz aged cheddar cheese, cut into pieces
2 oz brie cheese, rind removed
2 tbsp dry white wine
4 tsp minced shallot
3 tbsp softened butter
1 tsp dijon mustard
8 slices hearty white bread

Servings: 4
Prep: 5 minutes
Cook: 5-8 minutes

Cut up the brie and cheddar into equal pieces then toss into a food processor with the wine.

Pulse until smooth mixture is formed. Then add the shallots and pulse again until well mixed.

Mix the dijon in with the softened butter – and also why have I not thought of this before!?

Lay out bread and cover one side of each piece with the mustard butter spread then put yummy cheese mixture on the non-butter side.

Slap everything together so that the two buttered sides are facing out and place the sandwiches into a pan that has preheated on medium heat for a minute.

Cook each side on medium to low heat for about 3 minutes or until lightly browned.

Remove from pan and cool for a couple of minutes so the cheese can firm up a smidge.

Then slice and serve! I served this with tomato soup since I usually like to do a little dunking action, but honestly this sandwich is so good on its own you don’t even need it!