The Atlanta Journal-Constitution
Classic grilled cheese pleases in new ways
Dress up a classic and have it for breakfast or brunch.
Whether it’s a classic ham and cheese on rye or a tower of donuts, the world of grilled cheese sandwiches is unlimited.
Whether it’s a classic ham and cheese on rye or a tower of donuts sandwiched with Nutella and whipped cream cheese, the world of grilled cheese sandwiches is unlimited.
Don’t confine yourself to a slice of American between two slices of white bread. Anything’s fair game. You can add proteins like chicken, pork meatballs or sausage. Vegetables like roasted carrots pair well with goat cheese. Soft fruits like peaches match with soft cheeses like mascarpone. Condiments and sides like walnut pesto and pickled fennel add spice and punch. And if you’re in Great Britain, you just might make a grilled cheese sandwich with baked beans.
And you can serve all of these for breakfast.
What? You’ve never had grilled cheese for breakfast?
Chef Andrew Smith of Westside’s West Egg says for a chef whose days start early, a grilled cheese sandwich can be a quick, yet indulgent and filling breakfast.
“It can start quite basic, with ingredients you’re likely to have on hand at home, or you can upgrade with the addition of multiple cheeses, selection of meats, fruits, vegetables, and even eggs. I am fortunate at West Egg to have fresh bread daily from the TGM Bread bakery. My routine is to add sharp cheddar cheese, plenty of butter, and maybe a couple of slices of crispy bacon. Everything I need to power through the day.”
Smith’s nine-year-old son might not be as agreeable to the concept of grilled cheese for breakfast. “Kids can be so funny about certain foods belonging in certain categories (that’s lunch, not breakfast, Dad!). But as a single dad trying to get him up and ready for school in the morning, I’m ready to add it to the breakfast repertoire. And with something like my Blackberry Bacon Grilled Cheese — cheesy, jammy, bacony — I could probably convince him it belongs as breakfast food.”
Fern Green is the author of “Melts” (Hardie Grant Books, $19.99). She says she wrote the book because grilled cheese is so popular with everyone. “Small humans to big humans love it! It works so well at breakfast time because of the variety you can introduce. What bread? Sourdough, challah or flat? Fancy an egg? Change the cheese, try talaggio? It fills you up and it tastes so good … full of umami hits.”
So let’s review the basics of grilled cheese from Becks Wilkinson author of “Melt It” (Kyle Books, $14.95) and Fern Green:
What equipment do you need?
1. No need for a fancy panini press. Use a non-stick skillet. Cast iron is great. And a cast iron grill pan will give you fancy grill marks. Lucky enough to have a griddle on your cooktop? Then you can make grilled cheese sandwiches for the masses.
2. Flipping your sandwich is
easier if you have a wide spatula. Another use for that fish spatula in the back of your utensil drawer. What about the cheese?
1. When picking cheese, consider meltability. “There is nothing worse than chalky cheese in a hot sandwich – you want that oozy, melty, stringy, gooey deliciousness that crisps up right at the edges and leaves you wanting more.”
2. Suggestions: cheddar, Monterey Jack, raclette, mascarpone, ricotta, goat cheese, Gruyere, Stilton
1. Take the cheese out of the refrigerator an hour before you want to make your sandwich. That reduces the amount of time the cheese will take to melt.
2. Grating also reduces the amount of time it takes to melt.
As for how to cook your sandwich, Wilkinson says, “Cook over low to medium heat so you don’t get the outside too brown while the inside is still cold. And eat it immediately.”
Is there anything better than a golden brown and crunchy grilled cheese sandwich? Here are three recipes that make a great breakfast (although, yes, you can eat them any time of the day you’d like).