It was a rainy drizzly day and I was getting ready to take a break from some chores around the house. I looked in the fridge, like everybody does, to “window shop” for lunch ideas. I will not give you the sorry rundown of half-empty condiments and questionable plastic-wear… I grabbed the last ‘almost’ stale hamburger bun and the last 2 pieces of ‘square’ cheese and decided to make a grilled cheese sandwich; the ultimate in comfort food for a rainy spring day.
There is something universal about grilled cheese sandwiches. There is also something unique about these sandwiches, as everyone seems to have their own recipe. I learned the hamburger bun recipe from the old snack bar at Veteran’s Beach in Hyannis. You turn the roll inside out and you use white American cheese (2 pieces) and squish it down in the pan every time you flip it over. YUM!
I actually have a friend who I would call a Grilled Cheese Aficionado. Her name is Jenn. Jenn has worked in kitchens around the Cape for many years. She actually traveled out of state recently to help a friend open a restaurant dedicated exclusively to grilled cheese sandwiches! Who better to ask for swap crispy, melty advice for the best grilled cheese ingredients?
I asked her to tell me about her favorite basic cheese and bread combination: “First of all,” she said, “it has to be on Sourdough bread. Sourdough is hearty with good crust, but still gives when you bite into it”.
What if you don’t have sourdough bread?
“I get in my car and drive to the store to get some.”
And cheese? Jenn’s favorite cheese combo is American, gruyere & cheddar … Then she added “with shaved parmesan on the OUTSIDE!” *gasp!*
I asked her how she felt about “extras” like meat and veggies.
“I don’t mind extras, so long as it doesn’t overshadow the cheese. I mean, it’s a grilled cheese, not a grilled ‘meat & stuff’”.
Of course, not everyone thinks cheese should hog the sandwich spotlight.
My new friend Billy from Sagamore Beach has slightly more indulgent take on grilled cheese. Billy is an armature chef whom I recently crossed paths with at an audition for a cooking show (nope – I can’t tell you the name… gag order… lawyers… fines…). Billy shared with me a recipe for a “5 Cheese Lobstah Grilled Cheese”, which he was happy to inform me only had 874 calories. Here goes: Multi Grain Bread, Baby Swiss, Munster, Mozzarella, Brie and American Cheeses. Add Avocado, Roasted Asparagus, Caramelized Onions & (of course) Lobstah…
Umm… Is it served with a bib?
“I wouldn’t be completely opposed to putting bacon on that thing next time either”, he added off the cuff.
I was speechless. I was dumbfounded and drooling. I was so overwhelmed fantasizing about this gooey pile of melty goodness I forgot to ask if he preferred to use yellow or white American cheese.
Perhaps someday we need to have a Grilled Cheese cook off?
Do you have a favorite grilled cheese recipe that you’d be willing to share with us for our next rainy day cooking adventure? Please share in the comment section below!
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