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.

Featuring

prep time
10minutes
assembly time
10minutes
Serves
2people

preparation & ingredients

4 slices Pullman or sourdough bread

⅓ lb Murray’s 18 Month Aged Comte

1 ea Brooklyn Cured Sliced Bresaola, 3 oz.

2 Tbsp Murray’s Whole Grain Mustard, 7 oz.

4 Tbsp Butter

2 Tbsp Sir Kensington’s Mayonnaise, 10 oz.

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 in two and carefully place each handful on top of one slice of bread in the pan.

Drape 2 slices of bresaola over the cheese.

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.

Remove, slice and enjoy!