Grilled cheese is often thought of as kid's food -- but when you add mustard and white wine to the mix, it's decidedly grown-up. This grilled cheese recipe was taken from America's Test Kitchen and has been extremely popular among our favored guests!
The cheese mixture would be super easy to prepare in advance and store in a cooler for a camping trip using the pie irons. :)
Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
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.
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.
(Cooked sandwiches can be held on a wire rack on a baking sheet in a 200˚F oven while the second round cooks.)