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Grilled Cheese Day

Have a grilled cheese sandwich today

COMMENTS 5

by Bob Sassone, Posted Apr 12th 2008 @ 11:04AM

Breakfast Cinnamon Raisin Grilled Cheese

We here at Slashfood actually had a grilled cheese day back in 2005, but today is the official Grilled Cheese Sandwich Day.

Everyone has their own way of making a grilled cheese. Some people are very strict and only use American cheese and white bread. Some get creative with their breads, and some add tomato and fresh basil.

The sandwich above, by the way, is this Breakfast Cinnamon-Raisin Apple Grilled Goat Cheese Sandwich.

But whatever you do, don't make this one. Trust me.

Filed under: Grilled Cheese Day, Ingredients, Holidays

Table 8's grilled cheese sandwich made me weep

COMMENTS 9

by Sarah J. Gim, Posted May 27th 2007 @ 7:45PM

short rib grilled cheese sandwich at table 8, los angeles
Very rarely do I cry. I don't cry in movies. I don't cry over stories in books. I didn't even cry (that much) when my heart was broken. However, I do cry over food. Though, like with other things in my life, these tear-inducing occasions are rare, they are...fabulous. Call me a sissy; I don't care.

Up until recently, I have wept twice over food. Once, it was the first time I tried toro sushi. The other time was the first time I tasted steak rare. (I had eaten steak well-done my entire life previous, and had eaten raw beef in the form of carpaccio and marinating galbi, but never steak.)

Now I can say I have cried three times over food. The grilled cheese sandwich at Table 8 in Los Angeles made me weep, y'all. It was ridiculous, and I swear it was not "that time of the month." Chef Govind Armstrong (yes, the one on whom I have confessed to having a massive chef-crush) serves the Grilled Cheese with Pulled Short Ribs in the bar/lounge area only of his newly re-modeled LA restaurant.

What is it about the sandwich that brings this girl to tears? I have no idea, but I have Chef Govind's cookbook (which I had him sign when I was in the restaurant that night) and the recipe for the sandwich in on page 241. The shortribs are slow-cooked for four hours. The bread is spread with butter. The sandwich is fried in grapeseed oil in a cast ion skillet.

If ever you're in LA or Miami (there's a Table 8 in South Beach), and have an extra stash of Kleenex in your bag, go to Table 8. Get the Short Rib Grilled Cheese Sandwich.

Filed under: Grilled Cheese Day, Raves & Reviews, Ingredients, Chefs & Restaurants, How To, Restaurants, Methods

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Woman gets Virgin Mary grilled cheese tattoo

COMMENTS 10

by Nick Vagnoni, Posted Jun 6th 2006 @ 7:06PM

Obviously, a headline like that requires a little explanation. Here goes: 11 years ago, Diana Duyser (right) of Ft. Lauderdale made a grilled cheese sandwich and, upon taking her first bite, noticed what she said was a likeness of the Virgin Mary burned into the bread. She quickly put the rest of the sandwich in a plastic container padded with cotton for safe keeping in her freezer. Two years ago, Duyser put the sandwich on eBay, where internet casino and exemplar of good taste GoldenPalace.com snatched it up for $28,000, as well as the frying pan that birthed it, for another $6,000. The holy sandwich has since brought plenty of notoriety to Duyser (as well as Golden Palace), getting her back stage at a Hall and Oates show and elevating her to saint-like status among some South Floridians. Duyser recently had the sandwich tattooed on her chest to "keep it close to her heart," the Miami Herald reported. The Herald page also has a link to local video coverage of the story.

Filed under: Food Oddities, Grilled Cheese Day, Newspapers, Ingredients

The world's worst grilled cheese recipe. Ever.

COMMENTS 4

by Bob Sassone, Posted Aug 30th 2005 @ 2:50PM

All this talk about grilled cheese and so many great recipes. But if you don't know what you're doing, a grilled cheese sandwich can be one of your more lame meals.

Case in point: I go through these periods when I'm going to eat all healthy and stuff. You know, drink 8 glasses of water a day, not eat anything past 7 pm, cut down on sugar, eat low fat this and low calorie that. But I like grilled cheese sandwiches so I came up with this: take two slices of low carb bread and toast them in the toaster. Then take two slices of low-fat American cheese (the brand doesn't matter - they all taste like tangy construction paper), place them in the middle, and press down firmly. And there you have it: a faux grilled cheese sandwich only a masochist could love. You can, of course, add several slices of tomato to it, to hide the flavor of the cheese.

I suggest 10.

Filed under: Grilled Cheese Day, Ingredients

Yet More Grilled Cheese...

COMMENTS 0

by Andrew Barrow, Posted Aug 30th 2005 @ 10:37AM

Taste Everything Once ScreenshotThe wonderful blog Taste Everything Once adds to our Grilled Cheese extravaganza with a book recommendation. Marlena Spieler's Grilled Cheese: 50 Recipes to Make Your Mouth Melt has been a hit for Jennifer, the blogger behind Taste Everything Once. She writes "This little book is pure food porn. The photographs are lush and sumptuous. Delectable sandwich after sandwich is vibrantly pictured next to an accompanying recipe."

Source

Filed under: Grilled Cheese Day, Ingredients, Books, Methods

Grilled blue cheese with honey

COMMENTS 1

by Nick Vagnoni, Posted Aug 30th 2005 @ 10:06AM

bread and honey
Photo: Nick Vagnoni

 One of my favorite combinations of bread, cheese and heat is an open-faced sandwich of blue cheese and honey. In the past, I’ve had good luck with Stilton and Maytag, but any blue that isn’t too much on the crumbly side will work well.
 Simply split a baguette and toast it slightly. Add chunks of blue cheese and drizzle with honey. I’m fond of using a light, mild honey that doesn’t compete too much with the cheese. Orange blossom is usually a good bet. Run the sandwich under the broiler until the cheese melts and blotches here and there. Cool slightly and serve.

Filed under: Grilled Cheese Day, Ingredients, Methods

Vote For Your Favorite Grilled Cheese

COMMENTS 3

by Deidre Woollard, Posted Aug 30th 2005 @ 9:44AM

 We've assembled some of our favorite of the entries so far here. Let us know which grilled cheese knocked your socks off. If your favorite isn't on our list (we could go on and on) please tell us which grilled cheese  is your top pick.

Vote For Your Favorite Grilled Cheese!
Grilled Cheese and Asparagus
Quesadilla
Grilled Cheese and Bacon
Toasted Pecan Blackberry Chipotle Manchego Melt
Grilled Cheese Deluxe with Roasted Red Peppers
Grilled Cheese with Pt. Reyes Blue Cheese, Brown Turkey Figs, Honey, Sweet Onion and Chopped Pecans
Cream Cheese Stuffed French Toast
Cinnamon-Raisin Apple Grilled Goat Cheese
El Salvadorean Pupusas
Cuban Grilled Cheese

Filed under: Site Announcements, Grilled Cheese Day, Ingredients

Even More Grilled Cheese

COMMENTS 5

by Deidre Woollard, Posted Aug 29th 2005 @ 10:30PM

grilled cheese from je mange la villeWe've had such a great time today making grilled cheeses that we're rolling a bit of the fun into tomorrow. This means it's not too late to show us your cheese. Let us know in the comments if you have happened upon the ultimate grilled cheese sandwich and don't forget to check out our Flickr photostream for more grilled cheese goodness. Feel free to submit your own. The grilled cheese on sourdough with goat cheese, green apple, cheddar and spinach shown here comes from Je Mange la Ville.

Source

Filed under: Grilled Cheese Day, Ingredients, Methods

Hacking Food: Flaming Grilled Cheese

COMMENTS 3

by Karina Longworth, Posted Aug 29th 2005 @ 10:21PM

 
Nope, you're not looking at a kitchen accident. This is my documentation of last night's attempt to recreate one of my favorite (anti)culinary memories.

When I was 18 and living away from home for the first time, I had an apartment in downtown Chicago, not far from Greek Town. My cadre of art school friends – mostly slightly older, mostly painters, mostly boys – would often end up at my place at the end of a long night full of bad-wine drinking and bad-gallery crawling. Such activities seem to guarantee starvation at 3 in the morning, and, because I'm chronically lazy about grocery shopping, in those days usually a field trip was in order. I don't know who's idea it was to start walking into Greek Town, but it soon became a tradition. I was hooked from the first thanks to the saganaki - or, as we were calling it then, flaming cheese.

Saganaki is a Greek appetizer that involves the grilling and eventual flambe of sheep's milk cheese (usually Kasseri). Some people dip it in egg and fry it, but in American restaurants it's usually cooked in a small iron skillet, right in front of your eyes. I have the distinct memory of sitting at a large round table with about six other people at Mama's, a diner in Chicago's Greek Town. A conversation about the Gerhard Richter painting on the cover of Sonic Youth's Daydream Nation was suddenly interrupted by rising flames and the sound of a very large woman shouting, "Opa!" She'd doused a brick of Kasseri with brandy and lit with a match when I wasn't looking. As I'd soon come to realise, she'd often flambe the cheese twice, just for those who weren't initially paying attention. Saganaki at Mama's cost $3 and came with a plate full of warm pita and unlimited Kalamatas. Considering how much of it I ate my freshman year of college, I have no idea why I lost weight that year (actually, I probably couldn't afford to eat much of anything else).

I haven't eaten the stuff since roughly 1999, but I've never forgotten the way it tasted. Last night I tried to recreate it, to mixed results.
Continue Reading

Filed under: Hacking Food, Grilled Cheese Day, Ingredients, Methods

Arepas at home

COMMENTS 0

by Nick Vagnoni, Posted Aug 29th 2005 @ 9:41PM

arepasVia eGullet comes this discussion of making cheese arepas at home. For those not familiar, arepas are fried cakes of cornmeal dough, often sold as street food in South America and also at street fairs in the U.S. Although cheese is a common filling, other common stuffings include beef or pork.

Coincidentally, at a brunch I hosted yesterday, a friend decided to whip up a batch on the spot. She topped hers with black beans, and also tossed some sage and roasted red peppers into a few batches. Some were simply split and stuffed with crumbly farmer’s cheese and fresh salsa. Not exactly “grilled” cheese, but close enough.

For more arepa background, have a look at the history of the arepa.

Filed under: Grilled Cheese Day, Ingredients, How To, Methods

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