Want to make a grilled cheese sandwich -- but like, a really, really good one? America's Test Kitchen to the rescue!
Fancy Grilled Cheese Sandwiches with Gruyere and Chives
7 ounces Gruyère cheese (aged no more than one year), cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
2 tablespoons dry white wine or vermouth
4 teaspoon minced fresh chives
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty rye sandwich bread
Process Gruyère, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add chives 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.
To quickly bring the Gruyère 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.
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