Issue 30

Protip: Grilled Cheese

Protip: Grilled Cheese

As the colder weather sets in, the leaves change colors, we will change our T-shirts in for sweaters, and we will all eat a bowl of homemade chili with a rich, buttery grilled cheese sandwich. Whether you are vegan or a carnivore, there are many different styles and variations of this classic to please your taste buds.

I’m sure we all have a certain meal or food item that brings a smile to your face by just thinking about it. Two of my favorites are Texas style chili and pretty much any grilled cheese. Separately, these are two beautiful culinary creations, but when the two are combined it brings a small tear of joy to my eye. The next time you fire up a big pot of chili, give one of these grilled cheese sandwiches a try!


Grilled cheese #1

Bread of choice – sourdough

Cheese of choice – cheddar and cream cheese

Other ingredients – jalapeño (roasted and seeded) and bacon

Fat of choice – bacon fat

Protip – After bacon is rendered, remove bacon and excess bacon fat and use that pan to cook your sandwich in. Don’t wash the pan before cooking or you will lose lots of bacony goodness. Yes, bacony is a word.

Grilled cheese #2

Bread of choice – white

Cheese of choice – Brie (try finding a nice creamy one like St. Andre)

Other ingredients – prosciutto and jalapeño jam

Fat of choice – salted butter

Protip – Any type of jam will go great with this one.

Grilled cheese #3

Bread of choice – baguette

Cheese of choice – Swiss

Other ingredients – sautéed crimini mushrooms, rosemary and roasted garlic mayo

Fat of choice – brush with olive oil, sea salt and cracked pepper

Protip – Feel free to use any type of mushroom. For the mayo spread, roast whole head of garlic in aluminum foil with a rosemary sprig and about a teaspoon of olive oil, a sprinkle of sea salt and cracked pepper. Bake at 400 degrees for approximately 30 minutes or until garlic is soft and spreadable. Combine with 1/2 cup of mayo. Voila!

Grilled cheese #4

Bread of choice – rye

Cheese of choice – Havarti

Other ingredients–pastrami and Dijon

Fat of choice – lard

Protip – Go easy on the Dijon as it can be overpowering, but don’t be too easy with it because it really helps tame the fattiness of the lard.

Grilled cheese #5

Bread of choice – whole wheat

Cheese of choice – Fontina

Other ingredients – crispy pancetta and sage

Fat of choice – cracked pepper and Parmesan mayo

Protip – Simply mix 1/2 cup of mayo with 1/4 cup of grated Parmesan and cracked pepper to taste. Make sure your pan is at the appropriate grilled cheese making temperature or the Parmesan will burn quickly. I came about this technique when I lived and worked on Isle of Palms in South Carolina and learned that many Southerners use mayo instead of butter to use for the fat for their grilled cheese sandwiches. Try it… it’s delicious!

Tags assigned to this article:
FoodGrilled CheeseRecipeShutYoMouth

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