The Ultimate Gourmet Grilled Cheese & Wine Pairings

Sundried Tomato and Pesto Grilled Cheese - Pair with Weed Cellars Sauvignon Blanc 

Made with crushed basil, garlic, nuts and olive oil, pesto is a fresh and flavorful green sauce that brightens up bread, pasta, and chicken dishes. Weed Cellars Sauvignon Blanc is a perfect match for a pesto-based grilled cheese sandwich, with its herbaceous aromas and green fruit flavors.

 

Servings: 2

Total Time: 15 minutes

 

Ingredients:
2 Tablespoons butter
4 Tablespoons pesto
8 pieces sundried tomatoes
4 slices sourdough or Italian bread
6 ounces cheese (gruyere, fontina or mozzarella preferred)

 

Directions:

  1. Finely slice the sundried tomatoes and shred your block of cheese with a grater.
  2. Spread half a tablespoon of butter on one side of each slice of bread. On the other side of each slice, spread 1 tablespoon of pesto. The sides with the pesto will face into the sandwich.
  3. Place the sundried tomato pieces on the pesto-covered sides of two slices of bread. Top with 3 ounces of shredded cheese and one slice of bread, each.
  4. Place your sandwich in a pan over medium heat. Cover the pan with a lid for two minutes, until the bottom of your sandwich is golden brown, Flip it and replace the lid for another 2 minutes. Once this side turns golden brown, remove and serve while hot.

 

Broccoli Cheddar Grilled Cheese - Pair with Weed Cellars Central Coast Chardonnay

Creamy cheddar and crunchy broccoli are a classic combination. Although delicious alone, broccoli cheddar grilled cheeses are heavenly when paired with Weed Cellars’ Chardonnay. A richly textured wine with a streak of acidity, it rejuvenates your taste buds so the strong flavors of cheddar don’t tire out your palate.

 

Servings: 2

Total Time: 15 minutes

 

Ingredients:
1 Tablespoon canola oil
10 broccoli florets, thinly chopped
2 Tablespoons butter
4 slices sourdough or Italian bread
2 dashes salt
2 dashes black pepper
6 ounces shredded cheddar cheese

 

Directions:

  1. In a small pan, heat canola oil over medium heat. Toss in the chopped broccoli florets, add in salt and pepper, and stir for 5 to 6 minutes, until the edges are browned.
  2. Spread half a tablespoon of butter on one side of each slice of bread. The sides with butter will face out.
  3. Place half the broccoli onto the unbuttered side of two of the slices, and top with 3 ounces of shredded cheddar, each. Place the remaining two slices of bread onto the two loaded slices.
  4. Place your sandwich in a pan over medium heat. Cover the pan with a lid for two minutes, until the bottom of your sandwich is golden brown, Flip it and replace the lid for another 2 minutes. Once this side turns golden brown, remove and serve while hot.

 

 

Avocado Chicken Grilled Cheese - Pair with Weed Cellars Pinot Noir

Weed Cellars’ Pinot Noir offers juicy berry fruit and balanced acidity – perfect for pairing with the delicate flavors of chicken breast and avocado. The soft tannins cut through any excess richness in this grilled cheese, without overwhelming its subtle fragrance.

 

Servings: 2

Total Time: 20 minutes

 

Ingredients:
1 Tablespoon canola oil
½ pound chicken breast, divided
½ avocado, sliced
2 Tablespoons butter
2 dashes of soy sauce
¼ teaspoon salt
4 slices sourdough or Italian bread
4 ounces shredded Mexican cheese blend

 

Directions:

  1. In a small pan, heat canola oil over medium heat. Massage the chicken with salt and 2 dashes of soy sauce and stir-fry in the pan for 6-7 minutes, until the chicken is cooked through and lightly browned.
  2. Spread ½ a tablespoon of butter on one side of each slice of bread. The sides with butter will face out. Place ¼ of an avocado, sliced, onto the unbuttered sides of one of the slices, and ¼ onto another. Place the chicken atop the slices with the avocado.
  3. Add 2 oz of shredded cheese onto each of the loaded slices, and cover each with the remaining 2 slices of bread.
  4. Place your sandwich in a pan over medium heat. Cover the pan with a lid for two minutes, until the bottom of your sandwich is golden brown, Flip it and replace the lid for another 2 minutes. Once this side turns golden brown, remove and serve while hot.