Grilled cheese

In the beginning The grilled cheese toastie, which has long been an American comfort food classic, di!ers from a toastie in that the bread is buttered on the outside and then pan-fried.

Then American comfort food and big "lavours started to trend about "ive years ago when burgers, ribs, barbecue food and fried chicken became staples in street-food stalls and restaurants. Other Stateside greats have followed, including the grilled cheese sandwich.

Now Niche restaurants and food trucks dedicated to grilled cheese have opened in London, including toastie truck Grill My Cheese (grillmycheese.co.uk); Soho’s Melt Room (meltroom.com), the capital’s "irst grilled cheese shop; and The Cheese Bar (thecheesetruck.co.uk) in Camden. As well as the classic combo, these cheese wizards stu! sandwiches with mac & cheese, Mexican fondue and more.

Make it yourself Mathew Carver, founder of The Cheese Bar, says: ‘The key is using quality ingredients – British cheese and sourdough. Cook them low and slow to ensure the bread is crisp and the cheese is fully melted.’ Natalie Hardwick