Grown Up Grilled Cheese Sandwiches With Cheddar And Shallot Recipes

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GROWN UP GRILLED CHEESE SANDWICH



Grown Up Grilled Cheese Sandwich image

As I have evolved, so has my beloved grilled cheese sandwich! It has 3 types of cheeses and a kick. It will make you feel so grown up just eating it.

Provided by Tammy9988

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons butter, divided
4 slices whole wheat bread
2 slices white American cheese
4 thin slices tomato
½ avocado, thinly sliced
2 tablespoons chopped fresh basil
1 teaspoon red pepper flakes
1 pinch garlic salt, or to taste
4 ounces fresh mozzarella cheese, thinly sliced
2 slices provolone cheese

Steps:

  • Preheat skillet on medium heat.
  • Spread 1/2 tablespoon butter onto one side of each slice of bread to cover evenly. With buttered sides of the bread facing out, layer 1 slice American cheese, 2 slices tomato, and 2 slices avocado onto each of 2 of the bread slices. Sprinkle about half the basil, red pepper flakes, and garlic salt atop the avocado layer. Finish by topping each with half the mozzarella and 1 slice provolone. Top each with 1 of the remaining bread slices with the buttered side facing out.
  • Cook in hot skillet until bread is golden brown and cheese is melted, 3 to 4 minutes per side.

Nutrition Facts : Calories 672.2 calories, Carbohydrate 32 g, Cholesterol 111.4 mg, Fat 46.7 g, Fiber 7.7 g, Protein 35.8 g, SaturatedFat 25.4 g, Sodium 1548.9 mg, Sugar 4.5 g

GROWN-UP GRILLED CHEESE SANDWICHES WITH CHEDDAR & SHALLOT RECIPE - (4.5/5)



Grown-Up Grilled Cheese Sandwiches with Cheddar & Shallot Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 7

7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
2 tablespoons dry white wine or vermouth
4 teaspoons shallot, minced
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty white sandwich bread

Steps:

  • Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won't melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200°F oven on a wire rack set in a baking sheet. Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot 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.

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