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

1. Heat a griddle over medium heat.
2. Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable.
3. Spread the mixture among the bread slices.
4. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper.
5. Repeat with the remaining ingredients.
6. Griddle the sandwiches over medium heat until golden brown on the first side.
7. 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)