Nutty and rich, this hors d'oeuvre needs a wine with great acidity to balanceits extreme decadence.
For each sandwich, spread thin layer of Dijon on oneslice brioche (1/2 teaspoon per sandwich), add one sliceof 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.