Melt: 100 Amazing Adventures in Grilled Cheese
Read Melt: 100 Amazing Adventures in Grilled Cheese Online
Authors: Shane Sanford Kearns
For my mother … it’s as simple as that.
Everyone remembers the first time they sank their teeth into a toasted white bread traditional grilled cheese. This experience is enhanced by the memory of this grilled cheese cooked with love by their mother or grandmother. It is a memory that I have cherished of my Nanny and mom. It is a memory that has moved me to create this cookbook and to share my passion for a grilled cheese sandwich with the world.
There are many people I would like to acknowledge for making this cookbook a reality. My family, first and foremost, was truly there for me during the entire process. My father was always there with an empty stomach and a knife and fork, willing to taste any sandwich I created. My sister Jaime and brother-in-law Adam answered my business questions and always took an interest. My two nephews, Nathan and Andrew, provided me with inspiration to create two grilled cheese sandwiches based on their favorite meals. Nate inspired “Stuffed French Toast,” also known as French Toast Cookies, while Drew’s recent diagnosis of Celiac disease and new diet drove me to create “The Snack Time,” or Drewliscious.
Located in small-town Ohio, my great-aunt Betty, surprised by most of the ingredients included in this cookbook, always asked, “What sandwich are you creating today?”
Occasionally, as I was cooking, I would run out of an ingredient. Thankfully, my neighbors, Susan and Roger, were there to lend a helping hand with extras from their pantry.
Without the understanding of my boss, Kori, I would not have had the opportunity to enjoy the creation of this book. Thank you.
Ingredients mentioned in this book were purchased at local mainstays Miles Farmers Market and Heinen’s as well as Whole Foods Market and Giant Eagle. The Cheese Lady from Miles and Cheesemonger Jason, from Whole Foods, were instrumental with creative suggestions.
Finally, I must thank my good friend Kyle for creating the moniker “GrilledShane.” Without his quick creativity, I might still be trying to develop my grilled cheese identity.
How to Rock a Reimagined Grilled Cheese
Part 1
Seriously Savory Sandwiches
Chapter 1
Gastronomically Gourmet
Roasted Brussels Sprouts with Cheddar
Crème Fraîche with Apple and Cucumber
Ciliegine with Lime Vinaigrette
Tillamook Cheddar and Baby Bok Choy
Asparagus and Lemon Pepper Vinaigrette
The Beer, Kale, and Crouton Mash-Up
Fried Matzoh with Horseradish Mayo
Garlic and Green Onion Mashed Potato
Part 2
Surprisingly Sweet Stacks
Chocolate Mascarpone and Strawberry
Chapter 4
Experimental Territory
Appendix
Suitable Substitutions
Do you remember the first time you slowly sank your teeth into a gooey grilled cheese? Maybe you were home from school on a snow day or enjoying a weekend spent with your mom or dad. Your sandwich was probably made with white bread, American cheese, and a little bit of butter—delicious!
You may not be a child anymore, but here’s some great news: The traditional grilled cheese sandwich has grown up with you! Today’s grilled cheese sandwiches are filled with out-of-this world ingredients that take the humble grilled cheese to a whole new level. Looking for a savory sandwich? In
Part 1
you’ll find grilled cheeses packed full of amazing ingredients like quinoa, blue cheese, eggplant, and even green onion mashed potatoes. And if you’re looking for a sandwich to sweeten the pot, you’ll find it in
Part 2
, where ingredients like pomegranate, brie, bacon, and sea salt caramel reign supreme!
Whether you’re a meat lover, a veggie lover, or a lover of anything ooey, gooey, and in-your-face amazing, the flavor-packed grilled cheese sandwiches found throughout this book will give you what you’re looking for in a big way!
Grilled cheese’s time has arrived—and so has yours! Enjoy!
When you first think of cooking grilled cheese sandwiches, you may picture only the basics: Smear butter over each slice of bread, throw a slice of cheese in there, and voilà. But even though creating a truly amazing grilled cheese isn’t hard, here you will find special steps to make your grilled cheese even more impressive.
Here are two mistakes people make. Some folks just smear on the butter, which causes the bread to fall apart and creates an unevenly cooked sandwich. Others melt the butter in the sauté pan and then plop in the bread and filling, which won’t create the crunchy, golden brown bread that is synonymous with the grilled cheese sandwich. Instead, you should always melt the butter first and then spread it on the outsides of both slices of your desired bread before it even touches the pan. This will ensure that the bread cooks evenly and will provide that much-loved crunchy texture that really makes a grilled cheese something special.
Note:
All sandwiches in this cookbook were created with Land O’Lakes Salted Whipped Butter found in a tub, an ingredient that has withstood the test of time through many generations of kitchen use
.
Let’s be honest: There are a lot of different types of cheeses out there, some of which you may not even have heard about or gotten up the courage to try. But when you try different types of cheeses, you increase the odds of taking your sandwiches from run-of-the-mill to remarkable. Be adventurous and try something new. Your taste buds will thank you.
Cheddar cheese is one of the most popular cheeses in the world, but you may not have tried its alter ego, sharp Cheddar. In most instances, sharp Cheddar provides more bite and overall flavor than mild Cheddar and will help you create a much better grilled cheese sandwich. If you’re hesitant, just give sharp Cheddar one try; you’ll likely become a believer. But if it’s just too much for your taste buds, simply replace sharp Cheddar with your favorite variety of Cheddar in the recipes throughout.
Dessert cheeses, such as mascarpone or crème fraîche, are limited in number and may be intimidating if you haven’t really worked with them before. The dessert cheeses’ differences in texture and flavor profiles are small but their uses are many. Some are thick and chunky while others are runny and need a delicate touch when spreading on a grilled cheese. Ease your way into the world of dessert grilled cheeses by trying out some of the recipes in
Part 2
. Then take things to the next level and use these cheeses to create your own unique, dessert grilled cheese sandwiches.
If you’re at the supermarket and you’re not sure what brands of cheese to buy, don’t get overwhelmed. Some favorites include Mackenzie Creamery, Kerrygold, Barber’s 1833, Tillamook, Cabot, and Cowgirl Creamery.
Note:
Cheese is available in all different forms, which makes it hard to tell you exactly how cheese should be handled. However, in most situations, sliced cheeses do not melt evenly and may cause your hoped-for perfect grilled cheese to fall a bit short. To get around this meltdown—or lack thereof—it is important to shred the desired cheese prior to cooking, which allows for more even melting and an amazing sandwich.
The best way to cook up an over-the-top, ooey, gooey grilled cheese is to use a nonstick sauté pan, which leaves the bread crunchy and the cheese perfectly melted. Other options, such as a sandwich press, cast iron pan, or even a grill, are all great and valid choices, but the nonstick pan outperforms the rest. Use it and use it often.
When it comes right down to it, each and every person is capable of putting a unique spin on a grilled cheese sandwich with those little touches that make a sandwich personal and special. In this cookbook, you’ll find some pretty amazing—and inventive—grilled cheese sandwiches, but don’t stop here. Take this knowledge and run with it to create unique sandwiches that are so unreal that they haven’t even been thought of yet. And if you’re not feeling all that imaginative—or if you can’t find the breads or cheeses called for in the recipes in the stores—don’t worry about it! Check out the substitution appendix at the back of the book. Your grilled cheese will always reign supreme—and you won’t regret a bit of it.
Long live the grilled cheese!
