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