It’s easy being cheesy
Kick up your usual grilled sandwiches with these award-winning Atlantic Canadian twists
Think back to the first meals you learned how to make — it was likely a grilled cheese sandwich. At its most basic, two slices of bread, butter and cheese — a taste that brings you back to childhood while building confidence in the kitchen, says P.E.I. chef Devan Surkan.
These sandwiches are a big hit with children because of their neutral flavour, says Surkan, making them perfect for picky children but versatile to adapt to any palate. An added bonus: they’re relatively cheap, inexpensive, easy, and fast to make, as they don’t require any special tools.
“Everything about grilled cheese sandwiches are good for us. The density of this sandwich is belly-filling,” says Surkan.
“The high-fat content in cheese always equals good flavour, and the caramelization of the butter on good-quality artisan bread in combination with the cheese is so very satisfying.”
All these ingredients make grilled cheese sandwiches a great source of calcium, fat, and protein with high amounts of Vitamins A and B12, says Surkan.
A grilled cheese sandwich nourishes not only your body, but it provides comfort to your soul. Cheese has a high density of casein protein, which breaks down into casomorphin to create an opiate-type stimulation to the pleasure receptors when digested, explains Surkan.
FAMOUS ATLANTIC CANADIAN GRILLED CHEESES
But just what is the recipe for making an award-winning grilled cheese sandwich?
Just ask Donna Macdonald, who works on her family’s dairy farm, Centurymac Farm, in Greenhill, N.S. In April, Macdonald responded to a call put out by Canadian Dairy XPO, Canada’s largest dairy producer-focused trade show, looking for people to submit a video or photos of themselves making a grilled cheese sandwich using Canadian cheese.
“I like promoting the dairy industry as well as all the good Canadian cheeses that are starting to appear in grocery stores and farmer markets, so it was good fit for me,” says Macdonald.
Macdonald knew it was something she could easily do, so went to work to make what she calls the Maritime grilled cheese, featuring sourdough bread, a light touch of mayonnaise, Saint Paulin cheese and some Maritime lobster, all cooked in a liberal amount of butter until it was crisp on the outside and melted in the middle.
Using Agropur cheese, the company she says their dairy farm ships its milk to, and Dairyisle butter from P.E.I., not to mention the lobster, helped make it a real Atlantic Canada sandwich, says Macdonald.
The competition was judged 20 per cent use of ingredients, 20 per cent skill, 35 per cent creativity and 25 per cent on the overall look.
Even though Macdonald claims she isn’t a chef, she still won the national competition. Besides bragging rights, she received a prize basket of dairy promotional products.
“I know everyone has their 15 minutes of fame, but I never thought mine would be over a grilled cheese sandwich,” laughs Macdonald. “I have gotten recognized and asked if I am the Donna that won the grilled cheese competition.”
Lisa Leshane - the owner, operator, and founder of Oh My Cheeses, which sells out of the St. John’s Farmers’ Market and a food truck in a second location in Port Rexton — also knows something about making an award-winning grilled cheese sandwich.
In June 2019, Leshane travelled to Etobicoke, Ont., to compete in an annual grilled cheese challenge food festival, winning third place overall out of 20 competitors. Oh My Cheeses also swept the people’s choice awards, winning best grilled cheese, most gourmet grilled cheese, and most unique grilled cheese for their sandwich called the Violet. This particular grilled cheese features homemade Newfoundland blueberry jam, extra old cheddar and bacon, and is then garnished with a balsamic reduction and fresh basil.
TOP TIPS
When it comes to making a great grilled cheese sandwich, Macdonald’s biggest tip is to not burn it trying to get the cheese to melt - not that she has ever done that, she jokes.
For Leshane, it’s all about using quality bread, real butter, and absolutely no cheese slices.
“We use a homemade sourdough, because it can stand up to many toppings, cut all our cheese by hand, and generously coat the bread with butter,” she says.
By using a device to press the sandwich, Lehane says it cuts down on cook time and helps the cheese melt evenly.
Surkan recommends substituting butter with mayonnaise or margarine or kicking it up a notch by adding chili flakes, thin slices of tomato, black forest ham or cooked Canadian bacon to the sandwich.
And don’t hesitate to get creative with this kitchen classic. Leshane makes over 100 different varieties of grilled cheese sandwiches at her business, but their most popular is
called the Hot Mess, which featured caramelized onions, spicy mayo, bacon, and mozzarella.
“We also try to use local ingredients like partridgeberries, blueberries, chanterelles, and moose to make our sandwiches extra special,” she says.
Macdonald’s favourite is to make the classic grilled cheese but to add another Canadian twist.
“I use cheddar cheese, cook the sandwich with real butter until the bread is nice and crispy, plate it and then I pour some local maple syrup over it and it takes it to a new level,” she says.
“Or, if you are really brave, use two grilled cheese sandwiches in the place of buns for your next barbecued hamburger.”
No matter what way you make it, just be sure to have your favourite dip on hand, adds Surkan. These sandwiches are great dipped in your favourite ketchup or hot tomato soup.
DEVAN SURKAN’S FAVOURITE GRILLED CHEESE SANDWICH
Ingredients
• 2 slices of sourdough bread - preferably from a local bakery
• Butter - preferably from a local dairy supplier
• Slices of Havarti or Gouda cheese (NOTE: Gouda will result in a richer, sweeter sandwich that is stringy, while Havarti will give you a melty, mild, buttery flavour)
• Slices of Old Canadian cheddar cheese
• Fresh basil, sliced into thin strips (use dried basil as an option)
• Cracked black pepper
Directions
Put a non-stick or cast-iron frying pan to heat and set your oven to broil.
Butter both sides of the sourdough bread. Put both slices of bread on the hot pan and add Havarti or Gouda) to cover one slice of the bread and the cheddar to cover the other slice. Sprinkle basil and cracked pepper on one slice and add any other ‘notch-kicking ingredients’ to the other slice.
Check the bottom of the bread often. Once the bottom of the bread starts to caramelize to a light brown colour, pop the entire pan in the oven under the broiler for a few seconds until the cheese has melted. Remove from the broiler then pair the two sides of bread together. Cut in half and serve hot.