Buttery Brioche Grilled Cheese
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere cheese
- 1/4 cup sliced Robiola cheese
- 1 tablespoon prosecco
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Four 1-inch-thick slices brioche
- 2 tablespoons butter, at room temperature
- Salt and freshly ground black pepper
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable.
- Spread the mixture among the bread slices.
- Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper.
- Repeat with the remaining ingredients.
- Griddle the sandwiches over medium heat until golden brown on the first side.
- Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.
shredded sharp cheddar, gruyere cheese, robiola cheese, prosecco, parsley, mustard, clove garlic, brioche, butter, salt
Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/buttery-brioche-grilled-cheese.html (may not work)