Grilled Three Cheese Sandwiches with Mustard Aioli and Zinfandel
Grilled Three Cheese Sandwiches with Mustard Aioli and Zinfandel
Crisp, creamy, and peppery, these sandwiches make a spectacular, simple supper or decadent late-night snack. Pair with Iron Hub Zinfandel.
Ingredients
- 1 cup 4 ounces/115g shredded Fontina cheese
- ½ cup 2 ounces/60g shredded Jack cheese
- ½ cup 2 ounces/60g shredded Gruyere cheese
- 8 rustic-style sandwich bread slices
- unsalted butter softened
- 1 cup 1 ounce/30g watercress, with stems
- 3 tablespoons 45ml mayonnaise
- 1 tablespoon 15ml brown, stone ground, or Dijon mustard
Instructions
- Toss to mix the Fontina, Jack, and Gruyere cheeses in a medium bowl.
- Use your fingers to pinch 2 small holes, 2 inches (5cm) apart, in each slice of bread (to allow a little cheese to ooze out and make the bread extra crispy).
- Spread a thin layer of butter on one side of each slice.
- Arrange 4 of the slices, butter-side down, in a large skillet.
- Cover each slice evenly with a quarter of the cheese mixture.
- Cover the cheese with a quarter of the watercress.
- Top the watercress with the remaining slices of bread, butter-side up.
- Place the skillet over medium-low heat and cook the sandwiches for 8 minutes, or until golden brown on the bottom. Turn the sandwiches and brown the other side.
- Transfer the sandwiches to a cutting board, turning them so that the watercress is on top of the cheese.
- Mix the mayonnaise with the mustard to make the aioli. Remove the top slices of bread and spread the unbrowned sides with the desired amount of aioli. Replace the bread, brown-side up, on the sandwich. Serve immediately.
Notes
Recipe from discovercaliforniawines.com.