Grilled cheese sandwich gets pimento treatment
In observance of National Grilled Cheese Month (April) and National Grilled Cheese Day (which is Friday), Pepperidge Farms shared with me the results of a survey the company had done on its behalf regarding America’s grilledcheese preferences.
The survey focused solely on adults. I imagine these numbers would be much higher with all the kids’ sandwiches added.
Turns out I’m pretty average, even if I like to think otherwise. Grilled cheese is on the menu a few times a month at my house. Sometimes for supper, but usually for lunch.
The survey of 5,000 Americans — 100 from each state — found the average American eats 36 grilled-cheese sandwiches a year. The average Arkansan’s stat is lower at 30 sandwiches a year.
The most grilled cheese-eating state: Minnesota, with 41 per adult. Texas and New York round out the top three with 40 each. Washington and Hawaii bring up the bottom of the list, averaging 24 per person.
Joe is the grilled-cheese master at my house. Not because I can’t make a good one, but because I’m usually writing or editing at lunch time and he, being the awesome husband that he is, will notice I haven’t eaten yet and whip up a sandwich and take it to me in my writing room.
Like most of the survey respondents (57%), he opts for soft white bread. I prefer whole-wheat (as do 23% of those surveyed), but I’m not picky or demanding when someone else is doing the kindness of making a sandwich for me.
American cheese, no surprise here, is the preferred cheese for most Americans with 58% opting for it. My preferred cheese, cheddar, came in second with 49%, followed by pepper jack (18%). Joe often uses a combination of cheddar and Monterey Jack or Colby. And we’re not above reaching for a block of Velveeta.
Sliced or shredded wasn’t addressed in the survey results,
but for me, it’s just as important as butter (70%) or mayo (20%) on the outside of the bread. Husband Joe prefers slicing the cheese as it’s fast, easy and neat. I like to use shredded cheese so I can intentionally spill some off the sides and create frico — those glorious crisped melted bits. According to the survey, 54% of us want our grilled-cheese sandwiches to be gooey and we Arkansans want the cheese to crisp well.
I recently read about making grilled cheese in an air fryer. The Washington Post writer extolled the benefits of even browning, even cheese melting and perfectly crisp toasty bread with less butter. And according to the survey, 9% of you prefer this method.
I gave it a try. It was edible, but I’m sticking with my griddle pan (like the vast majority — 60% — of grilled cheese makers). Cast-iron skillets (34%), toaster ovens (12%) and panini presses (11%) round out the cooking methods.
I don’t know what kind of person cuts their grilledcheese sandwich horizontally (10%) but I hope they don’t ever make me a sandwich. Any of the other directions — diagonal (52%), vertical (21%) or not cut (17%) — are a better option in my book.
When I’m in the mood for something different-yet-familiar, this grilled-pimento cheese sandwich is one of my favorites. The recipe is from fellow Democrat-Gazette staffer Sean Clancy. Sean’s version includes crumbled bacon, but I usually skip it.
Southwest-style Grilled Pimento Cheese
3 tablespoons pimento cheese
1 teaspoon Southwest seasoning
2 slices bacon, cooked and crumbled, optional
2 slices thick, soft white bread such as potato bread or oatmeal bread
1 ½ tablespoons butter
Combine pimento cheese, Southwest seasoning and crumbled bacon (if using). Spread mixture on one side of both slices of bread. Close sandwich by pressing pimento cheese sides together. Melt half of the butter in a skillet on medium heat. Add the sandwich to the melted butter and cook 3 ½ minutes; carefully lift sandwich from skillet and add the remaining butter, letting it melt. Flip the sandwich and cook the second side in the melted butter for 2 ½ to 3 minutes more, or until golden brown on both sides.
Makes 1 sandwich.
Tell me about your favorite grilled cheese in an email: kbrant@adgnewsroom.com