Categories: Sandwiches

Ingredients

• 7 oz. Gruyère cheese (or aged cheddar), cut into cubes
• 2 oz. Brie cheese, rind removed.
• 2 TBSP vermouth (preferred) or white wine
• 1-2 TBSP chives, chopped
• 3 TBSP butter, softened
• 1 tsp Dijon mustard
• 8 slices of rye bread

Directions

1. *Technique Takeaways: *

2. • The key to using a good, aged cheese, like Gruyère, is to add another melting cheese, like Brie.

3. • Make a paste with these two cheeses using a food processor.

4. • Butter the bread, not the pan to ensure even brownness as it cooks.

5. In a food processor, add cheeses and vermouth. Power for 20-30 seconds until it is a nice smooth paste, “a nice spreadable consistency”.

6. Add chives and pulse 4-5 times.

7. In a separate bowl, mash together the butter and Dijon mustard until well incorporated.

8. Butter one side of each bread slice to its edges.

9. Flip 4 of the slices and spread your cheese paste on the other side in the same fashion, to its edges.

10. Top cheese side with the other 4 slices, butter side up. The buttered sides should be on the top and bottom of your sandwich.

11. Set your stove to 200°F. This will assist with keeping the sandwiches warm during preparation.

12. Heat a 12-inch skillet over medium heat for about 2 minutes. To test for heat, wet your fingers and flick onto the surface of the pan. If the water sizzles and dances, it is ready.

13. Cook 2 sandwiches at a time, for 3-4 minutes on each side, until nice and golden and the cheese is melty.

14. Put onto a wire rack and place preheated 200°F oven (step 7).

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