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Happy National Grilled Cheese Sandwich Day. At St. Supéry, we take this holiday seriously. We had an inter-departmental contest to submit the best original recipe, all expertly made by Estate Chef Tod Kawachi and ranked by our panel of esteemed judges: Chef Tod, CEO Emma Swain and VP Winemaking and Viticulture Michael Scholz.
With various choices for bread and types of cheese, not to mention potential additions of condiments, fruit, meat or veggies, the options are endless.
Since Napa Valley is known as a bit of an epicurean hot spot, all of the entries were quite elevated and creative and included a suggested wine pairing.
The judges were impressed by entries of Dollarhide Nectarine and Brie Grilled Cheese Sandwich with Tarragon Butter, a Blue Cheese, Camembert and Pear Grilled Cheese and a Chevre and mozzarella sandwich on brioche bread. The winning recipe, submitted by the Production department, was one of the more simple preparations – using Model bakery sourdough bread and a combination of four cheeses: muenster, gouda, gruyere cheese and truffled cheese.
Grilled Cheese Sandwich
To be paired with 2015 St. Supery Elu
2 slices Model Bakery Sourdough bread
20g muenster cheese, shredded
20g gouda cheese (not aged, red rind), shredded
20g gruyere cheese, shredded
20g Italian Truffle Cheese (from Trader Joe’s), shredded
¼ tsp. Garlic Powder
Butter
Combine shredded cheeses and garlic powder in a bowl, mix well. Preheat pan over medium heat. Lightly butter 2 sides of sourdough bread. Place one slice of sourdough butter-side-down in pan. Generously pile shredded cheeses on bread. Place second slice butter-side-up on top of cheese. Cover pan with lid. Grill until lightly browned, then flip sandwich. Grill until second side is lightly browned and cheese is thoroughly melted.
Enjoy with a glass of 2015 St. Supery Elu.
April 12, 2021