HAMPTON ROADS, Va. - Chef Matthew May shows us how to make an even better version of a childhood classic.
Adult grilled cheese sandwich:
7 ounces ages white cheddar cheese, cut into 24 equal pieces
2 ounces Brie, rind removed
2 TBLS. Dry white wine or vermouth
4 tsp. minced shallot
3 TBLS. unsalted butter, softened
1 tsp. Dijon mustard
8 slices hearty white bread
Process cheddar, Brie and wine in food processor until smooth paste is formed, 20-30 seconds. Add shallot and pulse to combine, 3-5 pulses. Combine butter and mustard in small bowl.
Spread cheese mixture evenly over four slices of bread. Top with remaining slices of bread. Spread mustard butter evenly over each outside slice of bread.
Preheat nonstick or cast iron skillet over medium heat for two minutes. Add two sandwiches to skillet and reduce heat to medium-low. Cook on both sides until each are crispy and golden brown. About 6-9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and allow to stand 2 minutes before serving. Repeat with relaxing two sandwiches.
For more information visit www.matthewmay.org.
