Recipe courtesy of Geoffrey Zakarian
Buttery Brioche Grilled Cheese
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 186 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 35 mg
- Sodium
- 186 mg
Ingredients
Directions
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients.
- Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes.
