Drunken Passover grilled cheese? Yes, please!

In college, the week of Passover always presented a major culinary challenge – how many ways could I eat matzo? It was like the non-treif version of the shrimp scene in Forest Gump.

Matzo brie, matzo pizza, matzo dipped in chocolate, matzo with butter, matzo with matzo…

Often, I gave up about three days in and just nibbled it dry while eating gefilte fish out of the jar and swigging concord (NOT blackberry) Manischewitz straight from the $4 bottle.

All that changed when one of my peripheral college buddies (a permanent cast-member of The Rocky Horror Picture Show as well as the daughter of a rabbi) shared the following sinfully divine and totally Kosher Passover recipe: Drunken Passover grilled cheese.

It is even more decadent and delicious than it sounds (and if it doesn’t sound delicious to you, I regret to inform you that we cannot be friends–or at least not dining buddies).

The ingredients on their own are quite pedestrian–but that’s part of what makes this recipe so magical–it’s simple and yet so much more than the sum of its parts!

Without further ado, I present to you the recipe:

Ingredients

Egg matzo (two pieces per sandwich)

Kosher for Passover cheddar cheese (or the regular stuff if it’s not a big deal)

Manischewitz (or any other sweet red wine)

Butter

Directions

1) Heat the butter in a frying pan

2) Slice the cheese into thin slices–how much depends on how gooey you’d like your sandwich, but careful not to overstuff it

3) Pour some wine into a shallow dish or pan that’s large enough to lay a piece of matzo in

4) Dip two pieces of matzo in the wine until wet through, but not soaked or soft.

5) Immediately put some slices of cheese between the wine-dunked matzos and place in the frying pan

6) Cook in the butter until the cheese is melted and the matzo is slightly browned.

7) Enjoy with plenty of napkins and an ice-cold glass of cheap, sugary wine. You’re welcome.

If you’d like something for dessert, why not try Drunken Passover apple cake with melted cheddar?

EDIT: After some interwebs scavenging, I found the original source of the recipe on Doves and Figs.  It looks like she has lots of great kosher recipes.