New This Month

Brioche Grilled Cheese

Nutty and rich, this hors d'oeuvre needs a wine with great acidity to balance its extreme decadence.

  • Yield: Makes 48 mini sandwiches

Source: Martha Stewart Weddings, Spring 2010


  • 1 loaf brioche or challah bread, sliced thin (about 1/2 inch thick)
  • 2 tablespoons Dijon mustard
  • 12 ounces sheep's milk cheese (we used Istara; you can also use a young manchego or other young nutty cheese), sliced 1/8 inch thick
  • 4 tablespoons unsalted butter, for pan grilling


  1. For each sandwich, spread thin layer of Dijon on one slice brioche (1/2 teaspoon per sandwich), add one slice of cheese, and top with second piece of brioche. Heat 2 teaspoons butter in a medium saute pan or griddle; grill 2 sandwiches until browned and cheese is melted, 2 to 3 minutes per side. Repeat with remaining sandwiches. To serve, trim crusts, and cut each sandwich into 4 small squares. Serve hot or warm.

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