Grown-Up Grilled Cheese Sandwiches with Robiola and Chipotle
Appears in Cook's Illustrated September/October 2013
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.
WHY THIS RECIPE WORKS
In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged Robiola to which we add a small amount of wine and Brie. These two i...