Categories: Sandwiches
Ingredients
- 2 tablespoons unsalted butter
- 8 shallots, sliced
- 1 tablespoon Bourbon
- 6 slices firm white sourdough bread
- softened butter
- 8 ounces extra-sharp white cheddar cheese, grated
- 2 teaspoons yellow mustard seeds, ground
- 30 tarragon leaves, roughly chopped
Directions
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Melt 2 tablespoons unsalted butter in a pan.
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Add the shallots and cook over medium heat until brown, about 15 minutes.
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Add the Bourbon to the shallots and cook for another minute, then take the pan off the heat and set aside.
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Spread butter on one side of each slice of bread.
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Turn the slices upside down, sprinkle the tarragon on the non-buttered side.
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Mix the cheese and the mustard seeds together in a bowl.
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Sprinkle the cheese/mustard seed mix onto the tarragon.
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Evenly divide the shallots on top of the cheese.
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Top the sandwiches with the remaining slices of buttered bread, keeping the buttered side on the outside.
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Heat a nonstick frying pan on medium heat for 3 minutes.
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Fry each sandwich on both sides until the cheese has melted and the outsides of the bread are browned.