Deluxe Grilled Cheese Sandwiches

Pat Finkes, Steelville, Missouri
Third Place, Missouri State Fair 2013 Cooking With Missouri Wine

Ingredients

• 3 tablespoons butter
• 3 fresh basil leaves, finely sliced
• 4 slices bread
• 1 tablespoon bacon grease
• 1/2 cup chopped onions
• 6 baby belle or button mushrooms, sliced
• 1 1/2 cups St. James Winery Velvet Red Wine
• 1 cup beef stock
• 2 teaspoons butter
• 8 to12 fresh spinach leaves
• 1/2 cup grated Cheddar cheese
• 1/2 cup grated Havarti cheese
• 1/2 cup grated Manchega cheese

Instructions

1. Melt 3 tablespoons butter in small saucepan; stir in basil. Brush one side of each piece of bread with butter mixture.
2. Melt bacon grease in skillet. Add onions and mushrooms; cook and stir until lightly browned. Add wine, beef stock and 2 teaspoons butter. Bring to a low boil, then reduce heat and simmer until mixture is reduced to 1/3 cup.
3. Place the spinach leaves on unbuttered sides of two slices of bread, dividing evenly. Sprinkle the cheeses on top of spinach-topped slices of bread, dividing evenly. Spoon the wine reduction over the cheese, dividing evenly. Top each with another slice of bread, buttered side on the outside.
4. Warm a non-stick skillet over medium heat. Place sandwiches in skillet and cook until the bread has toasted to a nice golden brown and the cheese has melted; turn to cook other side. (You might have to cook one sandwich at a time, depending on the size of the pan.)
5. Serve with tomato soup, if desired.