Cook'S Illustrated Grown-Up Grilled Cheese

• Look for a cheddar aged for about one year (avoid cheddar aged for longer; it wonat 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-degree oven on a wire rack set in a baking sheet.
• 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 minced shallot
• 3 tablespoons unsalted butter, softened
• 1 teaspoon Dijon mustard
• 8 slices hearty white sandwich bread

1. 1. 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.
2. 2. Working on parchment paperalined 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. 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.

until warm, cheddar cheese, cheese, white wine, shallot, unsalted butter, mustard, hearty

Taken from www.epicurious.com/recipes/member/views/cooks-illustrated-grown-up-grilled-cheese-58393025 (may not work)