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.
Servings: 2
Calories (Estimated): 1170kcal
Equipment:
- cheese grater
- measuring spoons
- knife and cutting board
- nonstick frying pan or cast iron pan
- mixing bowl
Ingredients:
- 3 medium-sized shallots (about 1 ¼ ounce each)
- 4 tablespoons softened, unsalted butter, divided
- 1 tablespoon Bourbon
- 4 large slices rustic sourdough bread*
- 6 ounces extra-sharp white cheddar cheese, grated
- 1 ½ tablespoons dry mustard (also called mustard powder)
- 30 fresh tarragon leaves, roughly chopped
Instructions:
- Peel the shallots, then thinly slice them crosswise. Set aside.
- Melt 2 tablespoons unsalted butter in a pan.
- Add the shallots and cook uncovered over medium heat until brown, 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 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 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.
