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Step up the classic grilled cheese sandwich with fresh tarragon and Bourbon caramelized shallots melted into white cheddar cheese whose extra-sharp flavor is intensified by ground yellow mustard seeds.
This post was originally published on Nov. 18, 2014.
What goes into this recipe:
- about 4 tablespoons unsalted butter – you need about half of the butter to caramelize the shallots and the other half to spread on the outside of the sandwiches. I always recommend unsalted butter simply because you can never know how much salt is in salted butter; the amounts differ from brand to brand.
- 3 shallots – peel the shallots and slice them more or less evenly so they caramelize evenly.
- 1 tablespoon Bourbon – arguably the most important ingredient in this recipe, Bourbon takes the caramelized shallots from pedestrian to spectacular by adding its signature oak and caramel flavors.
- 6 slices sourdough – thick slices of a dark and rustic loaf work best in this recipe.
- 6 ounces extra-sharp white cheddar cheese – I recommend to get a block of cheddar and grate it yourself, rather than buying already grated cheese, which is usually coated with corn starch to keep it from clumping.
- 1 tablespoon yellow mustard seeds – the mustard seeds intensify the sharp flavor of the cheddar without adding the acidity that actual mustard would add. If you start with whole seeds, you need to grind them in a mortar with a pestle into a powder. Alternatively, you can buy already ground seeds.
- 30 fresh tarragon leaves – the flavor of tarragon works absolutely great with the Bourbon and the cheddar in this recipe.
More delicious sandwich recipes:
- Smoked Salmon Panini with Lemon Dill Mayonnaise
- Leftover Thanksgiving Turkey Cranberry Grilled Sandwich
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Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallots
- 4 tablespoons unsalted butter, softened
- 3 shallots, thinly sliced
- 1 tablespoon Bourbon
- 6 slices firm sourdough bread
- 6 ounces extra-sharp white cheddar cheese, grated
- 1 tablespoon yellow mustard seeds, ground
- 30 tarragon leaves, roughly chopped
- Melt 2 tablespoons unsalted butter in a pan.
- Add the shallots and cook over medium heat until brown, about 15 minutes.
- Add the Bourbon to the shallots and cook for another minute, then take the pan off the heat and set aside.
- Spread butter on one side of each slice of bread.
- Turn the slices upside down, sprinkle the tarragon on the non-buttered side.
- Mix the cheese and the mustard seeds together in a bowl.
- Sprinkle the cheese/mustard seed mix onto the tarragon.
- Evenly divide the shallots on top of the cheese.
- Top the sandwiches with the remaining slices of buttered bread, keeping the buttered side on the outside.
- Heat a nonstick frying pan on medium heat for 3 minutes.
- Fry each sandwich on both sides until the cheese has melted and the outsides of the bread are browned.
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