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grilled-cheese

Serves 4

The bacon adds a bit of a crunch to the sandwich. The wine is what makes it sing.

Ingredients:

7 ounces aged cheddar cheese, at room temp and cut into pieces
2 ounces Brie cheese, rind removed
2 tablespoons chardonnay
4 tablespoons crumbled bacon
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty white sandwich bread, crusts removed

mayonnaise, enough to spread on inside of sandwiches

Process:

Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add bacon bits and pulse just enough to combine, 3 to 5 pulses.

Combine butter & mustard in small bowl.

Working on parchment paper-lined counter, spread mayonnaise on inside of sandwiches. Then spread mustard butter evenly over the mayo. 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 cast iron skillet over medium-low heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches on 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 a few minutes before serving.

I love the wine country and how we all seem to find ways to infuse wine into all our cooking!