Name: Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon
Total time: 45 min
Cuisine: US & Canada
Ingredients: 7 ounces Comté cheese , cut into 24 equal pieces, room temperature; 2 ounces Brie cheese , rind removed; 2 tablespoons dry white wine or vermouth; 4 teaspoons minced cornichon; 3 tablespoons unsalted butter , softened; 1 teaspoon Dijon mustard; 8 slices hearty rye sandwich bread

Why This Recipe Works

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged Comté to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of cornichon increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.

Before You Begin

Look for a Comté aged for about one year (avoid Comté aged for longer; it won’t melt well). To quickly bring the Comté 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.

Instructions

Process Comté, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add cornichon 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.