This shallot grilled cheese recipe is a delicious new take on the classic sandwich. Buttery and crispy sourdough bread is stuffed with Bourbon caramelized shallots, chopped tarragon and melted, extra-sharp white cheddar cheese. And to make it even better, the cheese is mixed with dry mustard for extra punch!
Reader comment: "OMG!!!!!!!!!! So good!!!!!!!!!!! Next level, no, top level easy gourmet grilled cheese!"
My ingredient notes:
- I find that dry mustard (mustard powder) is a fantastic spice for grilled cheese. The sharpness of dry mustard intensifies the flavor of cheddar without adding the acidity that prepared (wet) mustard would add.
- I don't recommend substituting mayonnaise for butter in this recipe. The signature tanginess of mayonnaise often works well with grilled cheese, but here it clashes with the flavor of the Bourbon shallots.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Peel, then thinly slice the shallots crosswise.
- Cook the shallots in melted butter until browned. Turn the heat off, then add the Bourbon. Turn the heat back on and cook until all liquid is evaporated. Set aside.
- Mix cheese and dry mustard together in a bowl.
- Spread butter onto one side of each of the four bread slices.
- Turn two of the bread slices over and top the unbuttered sides with tarragon.
- Add the cheese mix on top of the tarragon.
- Add the shallots onto the cheese.
- Top with the two remaining slices of buttered bread, keeping the buttered side on the outside. Heat an empty nonstick pan or a cast iron skillet until hot. Fry each sandwich on both sides.
How to serve it:
Serve the grilled cheese sandwiches by themselves or with a pickle on the side. (I recommend these cinnamon clove-flavored homemade refrigerator sweet pickles!)
Full Recipe
Grilled Cheese with Bourbon Caramelized Shallots
This gourmet grilled cheese sandwich is stuffed with fresh tarragon, Bourbon caramelized shallots and melted, extra-sharp white cheddar cheese.
Equipment:
Ingredients:
Method:
- Peel the shallots, then thinly slice them crosswise (about ⅛-inch thick). Set aside.
- Melt 2 tablespoons unsalted butter in a pan.
- Add the shallots and cook uncovered over medium heat until brown, stirring frequently. (About 13 minutes.)
- Turn the heat off, then add the Bourbon to the shallots. Turn the heat back on and cook for another minute.
- Take the pan off the heat and set aside.
- Mix the cheese and the dry mustard together in a bowl. Set aside.
- Spread the remaining butter onto one side of each slice of bread.
- Turn 2 of the slices over and sprinkle with the chopped tarragon.
- Sprinkle the cheese/dry mustard mix onto the tarragon.
- Evenly divide the shallots on top of the cheese.
- Top the sandwiches with the remaining 2 slices of buttered bread, keeping the buttered side on the outside.
- Heat an empty nonstick or cast iron pan large enough to fit one sandwich on medium heat for 3 minutes.
- Fry each sandwich until the cheese has melted and the bread is browned (3 to 4 minutes per side).
Recipe notes:
*The bread slices I used here were about 7 inches long. If you use slices much smaller than that, you may want to make 3 sandwiches instead of 2.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Marla Celeri says
OMG!!!!!!!!!! So good!!!!!!!!!!! Next level, no, top level easy gourmet grilled cheese!
Nicole B. says
I am so thrilled to hear that, Marla! You made my day! :) Thank you so much for coming back and leaving such awesome feedback, I really appreciate that!