Grown-up grilled cheese sandwiches with cheddar and shallot from 100 Recipes: The Absolute Best Way to Make the True Essentials (page 51) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on October 21, 2020

    I made these exactly as written including bypassing the 2 & 3 year old cheddar in my fridge for the "youngest of the old". I soooo wanted these to be over the top awesome (with the added brie & white wine) and they were good - just good. I'm not sure they were any better than the ones I make with just aged cheddar. We did like the minced shallot & the mustard added to the butter and I will use those 2 tweaks again for sure.

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