109 Cheese & Wine's Perfect Grilled Cheese Recipe c/o Fairfield County Chef's Table

In our second week featuring recipes from Fairfield County Chef's Table, we looked no further than Ridgefield to feature 109 Cheese & Wine's excellent grilled cheese sandwich with wild mushrooms. In addition to trying your hand at the recipe below, the shop also makes made-to-order grilled cheese sandwiches in their shop. 109 Cheese & Wine will be hosting a free event with Bernard's Restaurant and Southwest Café at 11 am on May 31 in their upstairs classroom, complete with food from all three restaurants, bubbly and beverages, as well as copies of Fairfield County Chef's Table. Stop by for a snack, and have the chefs and author sign your book!

109 Cheese & Wine

109 Danbury Road, Ridgefield, CT 06877 | (203) 438-5757 | 109cheeseandwine.com

Owners: Monica and Todd Brown

Wild Mushroom Grilled Cheese Sandwich

  • 1/2 pound hen-of-the-woods or maitake mushrooms, cleaned and stems removed 1/2 pound shiitake mushrooms, cleaned and stems removed
  • 1 pound portobello mushrooms, cleaned and stems removed
  • 2 shallots, peeled and chopped
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons unsalted butter, plus extra for spreading
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 8 slices sourdough bread
  • 8 ounces raclette cheese, very thinly sliced
  • 8 ounces Al Tavolo cheese from Arethusa Farm, grated (Arethusa Farm is located in Litchfield County and their cheese, milk, and ice cream products are available at select shops across Fairfield County, such as 109 Cheese & Wine.)
  • 2 cups baby spinach leaves, washed Preheat oven to 350°F. Roughly chop the mushrooms and place on a sheet pan. Sprinkle the shallots and thyme over the mushrooms. Cut 4 tablespoons butter into small chunks and spread them evenly over the mushrooms, drizzle with olive oil, and sprinkle with salt and pepper. Roast mushrooms at 350°F for 15–18 minutes, stirring occasionally.

Lightly butter the outside of 1 piece of bread, spread 2 ounces of raclette cheese on the unbuttered side of the bread, layer with onefourth of the mushroom mixture, then add 2 ounces of Al Tavalo cheese on top of the mushrooms, and a handful of baby spinach leaves. Place the second piece of bread on top and butter it.

Heat a seasoned cast-iron or nonstick skillet over a medium-low flame (or use a heated panini machine). Place the sandwich in the pan. Cook until the underside is golden brown and the cheese is beginning to melt, 1–3 minutes. Carefully flip the sandwich. Cook until the underside is golden brown. Remove from pan, slice at an angle, and serve.

Repeat for remaining 3 sandwiches.