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The Wisconsinite, featured in "Grilled Cheese, Please!" by Laura Werlin,
pays homage to several Wisconsin greats: the Wisconsin Original Colby,
the Mustard Museum and the abundance of cranberries produced in the
state.
- 1/4 cup cranberry sauce
- 4 teaspoons Dijon mustard (or use a Wisconsin mustard if you can)
- 2 tablespoons butter, at room temperature
- 8 sandwich-size slices dark rye or marble bread
- 8 ounces Wisconsin Colby Cheese (or use Wisconsin Colby-Jack or Wisconsin Cheddar)
- 2 ounces Wisconsin Blue Cheese, coarsely crumbled
In a small bowl, mix the cranberry sauce and mustard together. Spread
the butter on one side of each slice of bread. Place 4 slices of bread,
buttered side down, on your work surface. Spread the cranberry mixture
on the bread. Distribute the Colby and crumble the Blue Cheese over the
Colby. Top with remaining bread slices, buttered side up.
Heat a
large nonstick skillet over medium heat for 2 minutes. Put the
sandwiches into the pan, cover, and cook for 2 to 3 minutes or until the
undersides are have darkened and become crisp. Turn the sandwiches,
pressing each one firmly with a spatula to flatten slightly. Cover and
cook for 2 to 3 minutes, until the undersides are crisp. Remove the
cover, turn the sandwiches once more and press firmly with the spatula
once again. Cook for 1 minute, or until the cheese has melted
completely. (You might have to peek inside to make sure.) Remove from
the pan and let cool 5 minutes. Cut in half and serve