Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

• portions: Serves 4

Ingrédients

Gather Your 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. 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.