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Great Grilled Cheese
Photography: Maren Caruso
While many of us grew up making and eating grilled cheese sandwiches, most of us never thought to venture beyond cheddar or American cheese slices, usually on white or wheat bread. The tried-and-true grilled cheese is still satisfying, but in this book I wanted to go a step further. I drew on the seasons to create seasonal grilled cheese sandwiches, expanded the classic sandwich by creating new combinations with all kinds of cheeses, vegetables, fruits, herbs, and spices, and went for broke by developing sweet grilled cheese sandwiches, some even with chocolate!
With the popularity of panini machines, I decided to write the recipes for all three methods of making grilled cheese sandwiches: on the stove, in a sandwich maker, or on the outdoor grill. Why the outdoor grill? Because I figured while the kids were eating hot dogs, maybe the adults would prefer oozing, melting cheese in between two thick slices of sourdough. (Or maybe the kids would prefer that too?)