Grilled Cheese for Grown Ups!
Celebrate National Grilled Cheese Day With Grown-Up Recipes and Wine Pairings
National Grilled Cheese Day is Friday, April 12. We’ve found a couple of dee-licious, grown-up grilled cheese sandwich recipes to dig into with a few tasty wines: Smoky Jalapeño Grilled Cheese with Tomatillos and The New American Grilled Cheese.
Grilled cheese sandwiches are a tasty way to explore wine and cheese pairings. Another great way is to host a cheese pairing party! In a group setting, it’s fun to compare and contrast everybody’s favorites. But the most important thing to remember? Any wine and cheese that you like together is your perfect pairing!
Bookmark this fantastic pairing guide on the Cabot Creamery site that we helped build and reference it before you stock up on wine and cheese. It also has helpful tips for tasting wine like a pro: see, swirl, smell and sip!
Smoky Jalapeño Grilled Cheese with Tomatillos
Servings: 1 sandwich
– 1 fresh jalapeno, stem and seeds discarded, minced
– 1 tablespoon fresh cilantro, finely chopped
– 1/2 teaspoon brown sugar
– juice of one lime
– 1 fresh tomatillo, thinly sliced
– 1 1/2 ounces mild cheddar, grated
– 1 1/2 ounces smoked gouda, grated
– 1 ounce Gruyere, grated
– 2 slices crusty white bread
– 2 tablespoons butter
Combine jalapeño, lime juice, cilantro and brown sugar. Mix thoroughly and set aside for at least ten minutes.
Using the palms of your hands, lightly press the tomatillo slices between two paper towels to draw out the excess liquid. Set aside.
Sprinkle the cheddar on one of the white bread slices. Drain the jalapenos and cilantro, reserving the lime juice. Sprinkle the jalapeños and cilantro on top of the cheddar cheese. Add the gruyere, followed by the gouda, followed by the tomatillo slices. Put the second slice of bread on top and microwave for twenty seconds to pre-melt the cheese.
Meanwhile, melt one tablespoon butter in skillet over medium heat. Place the sandwich in the middle of the butter and press on top with a spatula. When the sandwich is flattened, use the spatula (or a butter knife, if you prefer) to spread the remaining butter on top of the sandwich.
When the bottom half turns a golden color, flip the sandwich. Press down again with the spatula, and fry until the other half is golden brown and the cheese is melted. If necessary, flip the sandwich again to keep it from burning.
Transfer to a plate and cut in quarters. Brush with the reserved lime juice, or set aside for dipping and serve.
Recipe from Food Republic.
– 4 cooked Andouille sausages, sliced lengthwise in thirds
– 3 tablespoons butter, softened
– 10 ounces extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
– 8 large slices of sourdough bread
– 2 tablespoons Dijon mustard
– 4 ounces Monterey Jack, shredded (about 1 cup)
– 12 cornichons, halved, plus more for serving
In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minutes. Transfer the sausages to a plate and wipe out the pan.
In a bowl, stir the butter with the shredded cheddar cheese just until combined. Spread the cheddar-butter on one side of each slice of bread; arrange them buttered side down on a work surface. Spread the mustard on the bread and sprinkle the Monterey Jack over the mustard. Top 4 slices with the sausages, halved cornichons and the sliced cheddar. Close the sandwiches, pressing lightly and tucking in any stray cheese.
Place the sandwiches in the skillet, cover and cook over moderately low heat until golden on the bottom, 3 minutes. Press with a spatula to flatten slightly, then flip the sandwiches, cover and cook until browned on the bottom, 3 minutes longer; lower the heat if the bread is browned before the cheese melts completely. Transfer the sandwiches to a cutting board and let rest for 2 minutes, then cut them in half and serve with cornichons.
Recipe by Laura Werlin at Food & Wine.