| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 sandwiches |
Ingredients
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere cheese
- 1/4 cup sliced Robiola cheese
- 1 tablespoon prosecco
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Four 1-inch-thick slices brioche
- 2 tablespoons butter, at room temperature
- Salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I was so looking forward to making this. I felt let down as it was ok and would not make this again in this version. 1 clove of garlic minced is too much. If you like garlic sandwiches then go for it. I like grilled cheese. Thought it was too sweet. Didn’t need to buy robiola cheese at $16.00 a pkg. I might try this again with less garlic and maybe a teaspoon of Prosecco before I give up on this recipe. Brioche bread and Amish roll butter worked great. Even browning of the bread.
Wow! A lot of work for a grilled cheese and sooo delicious! Couldn’t find Robiola cheese so swapped with tallegio. My only comment is if you used salted butter to butter the bread (we use Kerrygold) you really don’t need to salt it, it’s too much, but the pepper is a great touch.
GZ as usual you never fail. You are the best. I haven’t found a recipe of yours that I don’t like. Keep up the good work. I’ve lost 20 pounds eating your recipes. They are so good but I push away from the table even though I wanna keep eating. Thanks for being one of the best.
This maybe my FAVORITE Grilled cheese of all time, it tastes so decadent. I used French Bread instead because thats what I had, and added a wee bit more Prosecco, cause why not?! SOOOOO yummy, pair it with a light salad, and kill that bottle of proseco….you got a delightful meal. THANKS GZ!!! You RULE!!!!
BEST EVER! GZ never disappoints!
What would be a good sub for the Robiola?
I was unable to find Robiola cheese but used Asiago. I didn’t want to buy a bottle of Prosecco just to add a tablespoon of it. I did find a Dijon mustard made with white wine. Used a tablespoon of water instead. Followed rest of recipe and it was incredible. Thanks GZ.