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1.
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For the wine and cheese dressing: In the bowl of a food processor, add all the dressing ingredients and process until smooth.
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Taste and adjust for seasoning.
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Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
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2.
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For the grilled cheese sandwich: Melt 1/3 of the butter in a griddle pan (or cast iron skillet or non-stick saute pan) over medium heat.
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Add bread to the pan and toast one side until pale golden in color, about 2-3 minutes.
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Transfer bread, toasted side up, onto a clean work surface.
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3.
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Spread 1 tablespoon of the port wine cheese evenly on the toasted side of each piece of bread.
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Evenly divide, and arrange, 2 slices of provolone, turkey, bacon and tomato on top of 2 pieces of bread.
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Top with another slice of provolone and remaining 2 pieces of bread, toasted and port wine cheese side facing inward.
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4.
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Reduce heat under the griddle pan to medium low.
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Melt another 1/3 of the butter.
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Once melted, add the sandwiches.
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Cook until golden brown on the bottom, about 5 minutes.
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Spread the top, un-toasted side of the sandwiches with remaining butter and flip them over.
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Continue to cook the sandwiches until golden brown, an additional 5 minutes.
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Serve remaining wine and cheese dressing au jus on the side to dip sandwiches into.
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Note: Dressing recipe yields 1/2 cup.
