Protip:Grilled Cheese
by Scott Zrust
A
s 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
20
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!