Grilled Cheese du Loup

A grilled cheese sandwich profound enough to warrant the coveted du Loup label. This recipe is simple, and although you can certainly add jamón, prosciutto, arugula, or caramelized onion, the star should be the cheese and good, perfectly-grilled, bread.

Photo of a grilled cheese by flickr user ninjapoodles, used under Creative Commons license by

Makes one sandwich.

Ingredients:

2 slices freshly-baked, rustic sourdough bread, cut about 1/2 an inch thick
2 oz (1/8 lb) Gruyère, coarsely-grated
2 oz (1/8 lb) aged Cheddar, coarsely-grated
2 tablespoons Mornay sauce (recipe)
2 teaspoons wholegrain mustard, Edinburgh Original Mustard an excellent choice
ground cayenne pepper, to taste
1 tablespoon unsalted butter
1 teaspoon grape seed oil

Place a layer of Mornay sauce on one side of one slice of bread. Spread a thinner layer of mustard across one side of the other slice of bread. Sprinkle with ground cayenne pepper to taste.

Mix the two cheeses together. Distribute evenly around the Mornay-sauced side of the bread, stopping about 1/4 inch from the edge. Top the cheese with the other slice of bread, mustard-side down. Press gently.

In a skillet over medium heat, add the butter and grape seed oil. Heat until the foam subsides. Add the sandwich and cook until golden-brown and melty, about 3 to 4 minutes per side. Serve immediately.