This grown up grilled cheese is packed with port wine cheese, turkey, bacon, tomatoes, provolone & served with a port wine au jus.
- Dressing: (yields ½ cup)
- 2 ½ TBS Port Wine
- 1 ½ TBS Mayonnaise
- 1 ½ TBS Half & Half
- 3 TBS Sharp Cheddar Cheese – grated
- 1 tsp Honey
- ½ tsp Red Wine Vinegar
- ½ tsp Dijon Mustard
- ½ tsp Molasses
- Pinch Onion Powder
- Pinch Garlic Powder
- 1/8 tsp Kosher Salt , plus more to taste
- Black Pepper , to taste
- 4 Slices Sourdough Bread (can substitute another sturdy bread)
- 6 slices Deli Turkey Breast – thinly sliced
- 6 slices Provolone
- 4 TBS Port Wine Cheese Spread
- 4 Slices Bacon – cooked and cut in half crosswise
- 1 Tomato – thinly sliced
- 4 TBS Butter , divided
- Salt , to taste
Make the Wine and Cheese Dressing: In the bowl of a food processor, add all dressing ingredients and process until smooth. Taste and adjust for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
For Grilled Cheese: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or nonstick sauté pan) over medium heat. Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes. Transfer bread, TOASTED SIDE UP, to a clean work surface.
Spread 1 tablespoon of the port wine cheese evenly on the toasted side of each piece of bread. Evenly divide, and arrange, 2 slices of provolone, turkey, bacon and tomato on top of 2 pieces of bread. Top with another slice of provolone and remaining 2 pieces of bread, toasted and port wine cheese side facing inward.
Reduce heat under griddle pan to medium low. Melt another 1/3 of the butter. Once melted, add the sandwiches. Cook until golden brown on bottom, about 5 minutes. Spread the top, untoasted side, of the sandwich with remaining butter and flip over. Continue to cook the sandwich until golden brown, an additional 5 minutes. Serve with Wine and Cheese Dressing “Au Jus” on side to dip sandwich into.
*Wine and Cheese Dressing will keep, covered and stored in the refrigerator for up to 1 week.
By: Cheyanne Hoizworth