Brioche Grilled Cheese and Dijon Butter

This Brioche Grilled Cheese and Dijon Butter will make you feel like you're on a Parisian holiday. Made with buttery brioche bread, gruyère cheese, and decadent Dijon herb butter, it's the solid sophisticated melty sandwich for the French lover in you!

This brioche grilled cheese was inspired by French flavors- from the sweet bread to the gruyère cheese (or French comté) to the Dijon butter. It's a unique combination that will have your taste buds singing.

Who doesn't love a good melty sandwich? We often make grilled cheese with our panini maker, but this brioche version is easy to make in any pan. Don't skip the Dijon butter-it adds a sweet tanginess that compliments the cheese and brioche.

What you will need

The ingredients are simple and easy to find and you won't need fancy equipment, a good non-stick pan to grill the sandwich.

• Brioche Fresh from the bakery or store-bought, whatever you can get your hands on. The fresh stuff will make a superior sandwich, but we tend to use Trader Joe's packaged brioche for its thickness and consistency. Challah is another sweet bread that works well here.
• Gruyère A rich, creamy, nutty cheese that pairs well with Dijon. Buy a block and shred your own . For the French equivalent, try comté.
• Nutmeg A sprinkle of nutmeg on the gruyèremakes the cheese come alive.
• Unsalted butter Used to make the herbed Dijon butter.
• Dijon A sharp, tangy mustard made with white wine and vinegar.
• Fresh herbs Thyme, sage, or a mixture of both.
• Salt Kosher or fine sea salt for flavoring the butter.

Step-by-step instructions

Here is a quick overview of how to make brioche grilled cheese and Dijon butter.

Combine room-temperature butter, Dijon mustard, thyme, and salt in a small bowl.

Mix with a fork until well blended. Set aside.

Lay out bread slices on a work surface.

Butter your bread on all sides with the Dijon butter.

Top 2 slices of bread with gruyère cheese. Sprinkle each with a little nutmeg. Replace with the other slice of bread.

Cook in a pan over medium heat with additional Dijon butter, until browned, and the cheese is melted.

Expert tip

Cover your sandwich while it's grilling to help melt the cheese.

Substitutions and variations

Don't have an ingredient? Check out these variations.

• We love this sandwich with brioche, but challah is another sweet bread that works well with the gruyère.
• Use any variety of cheese you want. Stick to a milder flavor that will pair well with the Dijon butter. White cheddar, American, provolone, gouda, havarti, or Swiss are all good options.
• Add caramelized onions bacon or sauteed veggies for a heartier sandwich.
• Sneak in some oven-roasted tomatoes for additional flavor.
• Swap out the Dijon butter for this savory smoked chive butter.

Storage and prep

Grilled cheese is best when eaten right away. If you happen to have leftover sandwiches, store them in the fridge for up to 2 days (wrapped well). You can reheat them in a 350°F oven for 10-15 minutes until heated through.

Store leftover Dijon butter in the fridge for up to weeks, or in the freezer for up to 3 months.

Serving suggestions

Serve this brioche grilled cheese with a side of creamy soup or a simple salad like this summery peach one.

Have leftover Dijon butter? Try slathering it on these savory biscuits or these cheesy scones. Dijon butter is also good when melted over steaks and roasted veggies.

Kitchen questions

Do we have to use shredded cheese for grilled cheese?

While you don't have to, it is highly recommended to shred your cheese (as opposed to slicing) when making grilled cheese. Shredding the cheese will ensure that the cheese melts evenly and quickly.

Cheese-cheese, yes please!

Ingredients

Makes 2 sandwiches

• 4 ounces (1 stick) unsalted butter, room temperature ((if using salted butter, omit the salt below))
• 3 tsp Dijon mustard (such as Grey Poupon)
• 2 tsp fresh thyme leaves
• ¼ tsp Kosher or fine sea salt
• 4 slices brioche bread
• 5-6 ounces gruyere cheese, shredded ((buy a block and shred yourself))
• ¼ tsp freshly grated nutmeg, or ground nutmeg

Equipment

• non-stick pan, grill pan, or panini press

Method

1. Make the Dijon butter: In a small bowl, add the butter, Dijon, thyme, and salt. Mash with a fork until well combined. Set aside.

2. Lay out four slices of bread on a work surface. Gently spread about 2-3 tablespoons of butter on one side of each bread slice (be careful not to tear the bread). Add the shredded gruyère to two of the slices of bread. Season the gruyère with the nutmeg. Cover with the remaining slice of bread to make a sandwich.

3. Heat a medium non-stick skillet or grill pan over medium heat. Add 2 tbsp of the Dijon butter to the pan and wait for it to sizzle. Place the assembled sandwiches on the pan, and cook until golden brown (about 2 minutes). Flip and brown the other side until golden and the cheese is melted (if the cheese is not melting, cover it with a lid to help it along or reduce the heat to medium-low). Remove from the heat and serve immediately.

Kitchen notes

• Grilled cheese is best when eaten right away. If you happen to have leftover sandwiches, store them in the fridge for up to 2 days (wrapped well). You can reheat them in a 350°F oven for 10-15 minutes until heated through.

• Store leftover Dijon butter in the fridge for up to weeks, or in the freezer for up to 3 months. Try slathering it on these savory biscuits or these cheesy scones. Dijon butter is also good when melted over steaks and roasted veggies.