THE DAIRY KITCHEN
Maker and Monger’s Fondue Grillz
By THE DAIRY KITCHEN
Makes
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
This decadent grilled cheese is perfect with a lovely crisp beer.
Ingredients
8 slices of sourdough loaf breadWestern Star Original Butter (at room temperature)
300g Heidi Farm Gruyere, grated
50ml Bulla Crème Fraîche
4 pink shallots, finely diced
2 cloves garlic, finely diced
100ml dry white wine
Murray River pink salt, to season
Handy Tips
Note: If you have a sandwich maker at home, assemble the sandwich & cook according to the instructions of the machine. Remember to lift lid half way through the cooking to brush both sides with wine.
Method
- Butter one side of each slice of bread. Place 4 slices on your bench, buttered side down. In a separate bowl, mix the grated cheese with the shallots and garlic before combining with the crème fraîche. Distribute the cheese mixture over the 4 slices ensuring that the cheese layer is the same thickness as the slice of bread. Place the remaining 4 slices on top, buttered side up.
- Heat a large non-stick frying pan over medium high heat for 2 minutes. Put the sandwiches in the frying pan, in batches if necessary, and cook for 2-3 minutes, until the undersides are golden brown and the cheese has slowly started to melt. At this stage, brush the top of the sandwich with the white wine, ensuring it soaks in well. Turn the sandwiches with a spatula, pressing firmly. Cook for a further 2 minutes, until the undersides are golden brown and brush the top with the white wine so that both sides are now crisp and flavoured with the wine. Serve immediately with a sprinkle of pink salt on top.
