Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives

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Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

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.

SERVES4

TIME45 minutes

has video

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 Gruyère to which we add a small amount of wine and Brie. These two i...

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