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
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.