National Grilled Cheese Day is April 12
getty
It’s gooey, cheesy, perfectly crisp, and mouthwateringly delicious. Grilled cheese is the ultimate comfort food — it’s easy to make, quick to come together, and can be customized a million different ways. While many argue all you need are Kraft American slices, simple white bread, and a bit of butter, there’s no wrong way to make a grilled cheese.
In honor of April 12th being National Grilled Cheese Day, I asked 25 chefs to spill their grilled cheese secrets and to share how they like to enjoy the deliciously cheesy sandwich. With nostalgia in mind, plenty opted for a more classic cheddar or American cheese route, while a few liked to mix it up with pickles, bacon, and even lobster. Many agreed tomato soup on the side for dipping is a must, while several opt for the use of mayonnaise over butter to ensure an extra crispy outside while keeping the inside soft and gooey.
Chefs from across the country weighed in and here’s what they think makes the perfect grilled cheese.
“I use oatmeal bread with honey butter on one side and a light brush of mayo on the other. For the cheeses, I use sharp cheddar — the sharper the cheddar, the better — and smoked gouda. And of course, you can’t have grilled cheese without tomato soup.” – Lucas Harrell, executive chef at Smoky Yolk Cafe in Charleston, South Carolina
“What’s better than perfectly melted cheese and buttery bread? Maybe sex, but I’m not sure — a grilled cheese might be my favorite pleasurable thing in life! To make the perfect grilled cheese, it’s all about the cheese pull for me! I use American, munster, gruyere, and provolone to get the ultimate melt, so when you pull that perfect sandwich apart you could stretch the cheese strings up to 3 feet! I also love a side of chips with my grilled cheese, an Aperol spritz, and some fresh homemade aioli.” – Charlie Merritt, chef/owner of Fresh on Nantucket and Boston, Massachusetts
“The first step to cheesy…
..
[ad_2]