Grown-Up Grilled Cheese

A perfect combination of cheese with a touch of wine and chives on rye bread makes this grilled cheese special. I didn’t have the patience to let the sandwiches sit for two minutes before cutting, so some cheese oozed out!

Recipe

7 oz. gruyere cheese, cut into 1/2-inch squares
2 oz. brie cheese, rind removed
2 T. white wine or dry vermouth
4 tsp. minced chives
3 T. unsalted butter, softened
1 tsp. Dijon mustard
8 slices rye bread

Process the gruyere, brie and wine in a food processor until a smooth paste is formed, about 30 seconds. Add the chives and pulse to combine, 5 pulses. Combine the softened butter and mustard in a small bowl.

Lay out the slices of bread and spread the butter evenly over surface of bread, all the way to the edges. Flip four of the slices over and spread with the cheese mixture. Top with the remaining four slices of bread, buttered side up.

Preheat a nonstick skillet over medium heat for at least 2 minutes (droplets of water should just sizzle when flicked into the pan). Place sandwiches in skillet, reduce heat to medium low, and cook until both sides are crisp and golden brown, about 4 minutes each side. Remove from skillet and let stand 2 minutes before cutting and serving.