Deluxe Grilled Cheese Sandwiches
Third Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Pat Finkes, Steelville, Missouri

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 sweet 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

Melt 3 tablespoons butter in small saucepan; stir in basil. Brush one side of each piece of bread with butter mixture.

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.

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.

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.)

Serve with tomato soup, if desired.

Yield: 2 sandwiches.