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Murray’s 18 Month Comte Grilled Cheese

This grilled cheese is one rich creation. Made using our 18 Month Aged Comte, we’ve combined the melted cheese with thin slices of premium bresaola for a bite of savory intensity. Murray’s 18 Month Aged Comte is a rare selection, chosen from one of France’s oldest military forts-turned-cave aging system. With notes of cooked fruit, hazelnut, and grass packed into its supple, creamy paste, this Comte is the ultimate melter for a sandwich with seriously big flavor.

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preparation & ingredients

4 slices Pullman or sourdough bread

1/3 lb. Murray’s 18 Month Aged Comte

2 Tbsp. Murray’s Whole Grain Mustard

4 Tbsp. Butter

1 package Spotted Trotter Sliced Bresaola, 2 oz.

2 Tbsp. Mayonnaise

Begin by cutting the rinds off of the wedge of Comte before grating into coarse shreds.
Heat a frying pan over medium low and melt 2 tablespoons of butter. Swirl to evenly coat the bottom of the pan.
Spread a thin layer of mayonnaise on two slices of bread and place them, mayo side-down in the frying pan. Divide the shredded cheese between the two slices of bread in the pan. Drape 4 slices of bresaola over the cheese (2 on each slice).
Take the two remaining slices of bread and spread an even layer of the whole grain mustard on each. Place those mustard-coated slices down on top of the open-faced sandwiches in the pan to complete the grilled cheese. Finally, spread a thin layer of mayo on the upward facing side of each slice of bread.
Increase the heat to medium, press down on each sandwich with a spatula or the bottom of a heavy saucepan and cook for 3-5 minutes until the underside of the bread is golden brown and the cheese has almost fully melted. Flip the sandwiches and griddle for an additional 3 minutes until both slices of bread are golden brown and the cheese is fully melted.

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