Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
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.
Gather Your Ingredients
Key Equipment
Before You Begin
Look for a Robiola aged for about one year (avoid Robiola aged for longer; it won’t melt well). To quickly bring the Robiola 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.
Instructions
1.
Process Robiola, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add chipotle 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.
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