Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon

Name: Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 7 ounces Comté, cheese, cut into 24 equal pieces, room temperature; 2 ounces Brie, cheese, rind removed; 2 tablespoons, dry white wine or vermouth; 4 teaspoons, minced cornichon; 3 tablespoons, unsalted butter, softened; 1 teaspoon, Dijon mustard; 8 slices, hearty rye sandwich bread

Main Courses
US & Canada
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Vegetarian
Weeknight
Sandwiches

By Lan Lam ･ Appears in Cook's Illustrated September/October 2013

The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.

SERVES 4

TIME 45 minutes

Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon

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