Grown-Up Grilled Cheese Sandwiches with Gruyere and Chives

Why this recipe works:

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged Gruyère to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of fresh chives increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.
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Serves 4

Look for a Gruyère aged for about one year (avoid Gruyère aged for longer; it won’t melt well). 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.

Ingredients

• 7 ounces Gruyère cheese, 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

Instructions

1. 1. 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.
   
   2. 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.
   
   3. 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.