“I have not failed. I’ve just found 10,000 ways that won’t work.” -Thomas A. Edison
As a wanna be food photographer there are dishes I love, and dishes I dread, to photograph. Some foods inspire, where styling and photographing them is a real pleasure. Then there are the others, the bane of my existence type dishes. Unfortunately, these all seem to fall under one category, and of course that category happens to be one of my favorite foods to eat: cheesy decadent dishes. I swear, photographing oozing cheese is an art form, and one I will one day master. #Determination. However, this lack of adequately capturing lava like cheese is problematic, especially this month. Because, this month is national grilled cheese month. And, I would really like to photograph and share, my God given right, to celebrate this phenomenal month of melty, oozy cheese stuffed between two pieces of bread with you. And I can’t really do that without the cheese in the grilled cheese sandwich, now can I?
Despite my total anxiety over photographing cheesy, stringy, melty, delicious grilled cheese, I decided to forge on, photograph, grimace, and share. Because this Wine and Turkey Club Grilled Cheese with “Au Jus” is one for the Guinness book of food world records. It is that amazingly delicious. Besides, quitting is for losers. 🙂
This grilled cheese sandwich has it all. It is cheesy (obviously) and creamy from the port wine cheese spread and slices of provolone, meaty from the turkey and bacon, and crunchy from the perfectly buttered and griddled bread. Overall, it is totally dreamy and definitely worth every calorie laden bite. It is pure bliss stuffed in between two pieces of buttery, toasted bread. I was aiming for a play on the classic wine and cheese pairing. And, not to toot my own horn but, “toot-toot”, because I am pretty sure I nailed it. I know Boy completely agrees, considering he inhaled three of these sandwiches in record time.
To really send this sandwich over the top, and into the next level of unadulterated greatness, I decided to make a little “au jus” to dip the grilled cheese into. I know that technically speaking, Au Jus is made from the juice (and cooking liquid) of the meat itself, so this is not a typical Au Jus. Made from a combination of port wine, cheddar cheese, and a few other ingredients, it is simply a play on Au Jus. However, it is scrumptious and definitely enhances the already delectable sandwich. Therefore I kindly insist you try it with this wine and turkey club grilled cheese.
Join me in celebrating national grilled cheese month by making, and stuffing your face with, this exceptionally delicious wine and cheese grilled cheese sandwich. Until next time, cheers!
-xoxo-
Cheyanne
Wine & Turkey Club Grilled Cheese {with "Au Jus"}
Ingredients
- Dressing: (yields ½ cup)
- 2 ½ TBS Port Wine
- 1 ½ TBS Mayonnaise
- 1 ½ TBS Half & Half
- 3 TBS Sharp Cheddar Cheese - grated
- 1 tsp Honey
- ½ tsp Red Wine Vinegar
- ½ tsp Dijon Mustard
- ½ tsp Molasses
- Pinch Onion Powder
- Pinch Garlic Powder
- 1/8 tsp Kosher Salt , plus more to taste
- Black Pepper , to taste
- Sandwich:
- 4 Slices Sourdough Bread (can substitute another sturdy bread)
- 6 slices Deli Turkey Breast – thinly sliced
- 6 slices Provolone
- 4 TBS Port Wine Cheese Spread
- 4 Slices Bacon – cooked and cut in half crosswise
- 1 Tomato – thinly sliced
- 4 TBS Butter , divided
- Salt , to taste
Instructions
- Make the Wine and Cheese Dressing: In the bowl of a food processor, add all dressing ingredients and process until smooth. Taste and adjust for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
- For Grilled Cheese: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or nonstick sauté pan) over medium heat. Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes. Transfer bread, TOASTED SIDE UP, to a clean work surface.
- Spread 1 tablespoon of the port wine cheese evenly on the toasted side of each piece of bread. Evenly divide, and arrange, 2 slices of provolone, turkey, bacon and tomato on top of 2 pieces of bread. Top with another slice of provolone and remaining 2 pieces of bread, toasted and port wine cheese side facing inward.
- Reduce heat under griddle pan to medium low. Melt another 1/3 of the butter. Once melted, add the sandwiches. Cook until golden brown on bottom, about 5 minutes. Spread the top, untoasted side, of the sandwich with remaining butter and flip over. Continue to cook the sandwich until golden brown, an additional 5 minutes. Serve with Wine and Cheese Dressing “Au Jus” on side to dip sandwich into.
You’ll have to excuse my lack of cheese knowledge, but where do I find port wine cheese spread?! This sandwich looks AH-MAZING and I think I may give it a go this weekend, but I want to make sure I have all the ingredients you used! Thanks!
Hey Bayleigh! Thanks so much for your kind comment! I’m not sure what store you are shopping at, but port wine cheese can be found with the other cheese spreads in your grocery store … or sometimes with the specialty cheeses. It comes in a tub, like cream cheese. If that fails you can always ask someone who works at your store… I know I’m always pestering my friendly grocery store attendants! 😉 If you try this grilled cheese I hope you love it as much as we do! Thanks again for stopping by! Cheers- to a weekend filled with cheesy decadence!!
I never liked grilled cheeses, but this one…oh my god… this one has me eating my words. It looks absolutely delicious!!
Connie- Oh, that makes me so happy! Not that you have to eat your words (that’s never fun!), but that I have possibly inspired you to give grilled cheese another try. 🙂 Thank you so much for the kind words and for stopping by! Cheers!
And you`ve totally nailed these bad good guys Cheyanne!
Believe me or not, but I was going to have a post about the same issue – photogenic ( and not) food. To me, it has always been difficult to shoot all liquids, sandwiches and french toasts. I don`t understand at all how folks handle this stuff and take gorgeous pictures as you did in this post!:) Kind of jealous 🙂
Ben, Okay you must be blowing smoke… or you did something wrong. (lol) This is all I can think of to explain your seriously kind words! From reading other people’s comments, I guess lots of people have a problem shooting melted cheese, sandwiches, etc. It’s nice to not be alone in my inadequacy 🙂 Oh, and great minds obviously think of the same things to talk about in blog posts! Cheers, buddy.
Looks like you did a good job capturing that melty cheese 🙂 I have a hard time with it, too – practice makes perfect. And port wine cheese spread??? I need some!
April, You have any secrets you want to share about capturing melted cheese?? (aside from a ton of practice, lol). Port wine cheese spread has always been Boy’s favorite, so it was a no brainer for me to use it in a grilled cheese. Cheers to a wonderful day, filled with lots of beautifully melted cheese 🙂
Looks amazing!! I totally agree with you on the difficulties in trying to capture the awesomeness of melty cheese, but it looks great to me 🙂
Maya- Thanks, girl! Capturing cheese is freggin’ hard!! Nice to not be alone in admitting that! Thanks for thinking the sammie looks great, despite my having a hard time photographing it 🙂 Cheers, my friend!
Where’s the ham??? Just kidding 🙂 This sandwich looks so delicious that I would one-up Boy and eat four in one sitting. Love the “au jus” idea and will be making this soon!
Karrie – Haha, very funny! lol No ham for you! 🙂 I told Boy what you said, and his response “Bring it, little lady”. xoxo
Now this is one insanely awesome grilled cheese!!
Thanks, Matt!! Thats pretty close to what my husband said… I think? It was hard to really understand him while he was inhaling grilled cheese after grilled cheese, talking with his mouth full and through “mmmmmmmm…”‘s lol 🙂 Thanks for the kind comment, Cheers my friend!