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Mustardy Grilled Cheese

From the chef

I saw a grilled cheese with mustard on a menu years ago, and since then, on the rare occasion that I’ll throw caution to the wind and make or order a big grilled cheese sandwich, I have to have some mustard on the side. Mustard makes almost everything better, I’d argue; one of my friends at work and I bonded over our shared love of the condiment. When an open jar is in my midst, I will put it on whatever is closest, especially if that something is a thick slice of buttery brioche with plenty of melty cheese and peppery mustard greens. Are you drooling? If it’s breakfast time where you are, perhaps consider throwing a fried egg into the mix.

Wine Pairing

Uproot's 2013 Grenache Blanc has a richness that complements this sandwich's cheesy goodness, but enough crisp acidity to cut through and differentiate every bite. If you decide to add jalapeños or a spicy mustard, serve this sandwich with our peppery 2013 Grenache.

Serves 4


For the mustard greens:
  • 1 bunch mustard greens, cleaned and roughly chopped
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
For the sandwiches:
  • 8 tablespoons unsalted butter, room temperature
  • 8 slices thick-cut bread (I prefer brioche)
  • 6 tablespoons stoneground mustard
  • 24 to 28 slices sharp cheddar cheese
  • 1/4 red onion, thinly sliced


  1. First, cook your mustard greens. Clean and trim the leaves, then heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add in the greens and stir until wilted, about 5 minutes or so. Season with salt and pepper to taste, then remove from the pan and set aside. Wipe out the inside of the pan with a paper towel.
  2. Butter both sides of each slice of bread, then reduce the pan’s heat to medium and add in 4 slices of bread at a time (or however many slices your pan can hold) and toast one side. Flip two of the slices of bread (so that the toasted side is up) and add 1 1/2 tablespoons of mustard, followed by 3 to 4 slices of cheese, 1/4 of the mustard greens, a few slices of red onion, and an additional 3 to 4 slices of cheese. Top these two pieces with the other two slices of bread, placing them toasted side-down onto the cheese. Use a spatula to press down on the sandwiches, then cover the pan lightly and cook for 3 to 4 minutes.
  3. Remove the cover, flip the sandwiches, and cook for another 3 to 4 minutes, pressing down again with a spatula. Remove the sandwiches from the pan when the cheese is gooey and melted, then finish with the remaining sandwich ingredients (you can keep the sandwiches warm in a 250° F oven). Serve warm.
  4. Pour yourself a glass of Uproot and Enjoy!


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