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grilled cheese sandwich

Make The Best Grilled Cheese Sandwich

Warm, gooey cheese sandwiched between crunchy, grilled bread – what’s not to love about the classic grilled cheese sandwich? It’s delicious on its own, and arguably better when paired with soup (namely, tomato soup).

Such a simple and delicious sandwich does have its definitive characteristics, and in order to make a grilled cheese sandwich up to par, it must suit the following criteria:

  • Be a closed sandwich, griddled on both sides.
  • Cheese must be the primary ingredient. Other ingredients can complement the cheese, but none may overwhelm it.
  • Be made with sliced bread. Thus, a sandwich made with a whole, crust-on loaf (ex. a panino or a Cubano) does not qualify.
  • Be served hot all the way through, with the cheese thoroughly melted.
  • Be cooked on a flat, greased surface until golden brown. In extreme circumstances, it may be cooked on an outdoor grill over an open fire. NOTE: A grilled cheese may never be baked or deep-fried.

Now let’s take a closer look at the components of a grilled cheese sandwich.

Bread
As mentioned, the bread should be sliced. In addition, the bread cannot be too perforated with air bubbles or else the cheese will drip out. Nor should the bread be sliced too thick – it will take too much time to get the heat to the middle to melt your cheese.

For most, white bread and American cheese made up the grilled cheese sandwiches we grew up on. However, there is room to be creative and fancy. You can try hand-sliced ciabatta, sourdough, or a French boule. You can even use day-old bread as it may be revived by the grilling process.

Cheese
You may also get creative with your cheese, however, it should possess just the right melting characteristics. For example, dry, crumbly, fresh cheese (think goat cheese) won’t melt properly. The same goes for overly aged cheeses, such as Parmesan or hard pecorino.

Good choices include the classic American, young cheddar, Swiss-style cheese (Gruyère or Comté), and young Italian and French cheeses (Taleggio or Brie). As long as it melts, it can be part of a grilled cheese.

If you want the flavor of a non-melting cheese, you should treat it like a topping and pair it with a melty cheese. For example, mozzarella and feta make a great pair, as does Fontina and Parmesan.

Method

  • Griddle both sides of your bread – Cook two slices of bread in butter, then flip them over so that the browned sides are facing up. Add your cheese and close your sandwich so that the cheese is in between the browned surfaces. Your bread will be more infused with butter and your cheese can get a head start on melting.
  • Use butter and salt your skillet before adding the bread - Skip this if you used salted butter, but after melting the butter in your skillet or griddle, then lightly sprinkle with salt. If you’re feeling adventurous, try spreading mayo on every surface of your sandwich before cooking. It’ll melt and brown while adding another element of flavor.
  • Low and slow is the way to go – Cook your sandwiches at medium-low heat. Patience is key. If you try to speed up the process, you’ll end up with a sandwich that’s hot on the outside, but still cool and unmelted in the middle. Additionally, it will be harder to brown properly.
  • Keep things moving – Applying light pressure while moving the sandwich around the griddle during the cooking process helps to get that even, deep-brown color.
  • Serve ‘em while they’re hot! – Enough said.

Upgrades
Looking for a little more from your grilled cheese sandwich? Trying dipping it in different condiments (ex. mustard) or add another ingredient into the mix.

  • Fresh vegetables, fruits, and herbs – Depending on your preference, you can try tomato, fig, tart apples, pears, or even kiwi. Hot peppers, avocado, or fresh basil leaves can also make tasty additions.
  • Pickles and other cured things – The acidity and saltiness of pickles beautifully complement grilled cheese sandwiches. You can try dill or bread-and-butter chips, pickle relish, sliced pickled jalapenos, capers, olives or muffuletta-style olive salad.
  • Deli meats – An easy and common addition.
  • Jams, chutneys, and other condiments – Things that you put on your cheese plate are destined to work well in a grilled cheese. Some great ideas include cranberry relish, fig jam, red pepper jelly, olive tapenade, honeycomb, grainy mustard, or even hot sauces like sriracha or buffalo wing sauce.
  • Other things – Pretzel pieces and potato chips are somewhat out of the ordinary ingredients. You can even try melted milk chocolate or Nutella. The possibilities are seemingly endless.

Do you keep it classic or add more to your grilled cheese sandwiches? Share your favorite grilled cheese upgrades and additions with us on Facebook, Google+, Twitter, LinkedIn, Instagram, and Pinterest!

If you haven’t tried our 3 Cheese Grilled Cheese sandwich yet, what are you waiting for? Join us weekdays 7:00am-4:00pm and Saturdays 8:00am-4:30pm. We’re located on the northeast corner of Garey Avenue and East Arrow Highway in Pomona (next to Johnny’s).

How Did The Grilled Cheese Come About?

April is here, which means it’s National Grilled Cheese Month! We must admit, our love for the warm and gooey grilled cheese sandwich knows no limits. For our fellow grilled cheese lovers, here are some fun facts about the grilled cheese you may or may not have known.

  • Approximately three-quarters of people who buy sliced cheese make at least one grilled cheese per month.
  • The French have been making the famous Croque Monsieur (fried/grilled cheese and ham sandwich) since the early 1900s.
  • Our grilled cheese sandwich traces back to the 1920s, when the “father of sliced bread” invented a bread slicer that made distributing white bread easy and affordable.
  • Shortly before that, James L. Kraft patented processed cheese (his pasteurizing process ensured that cheese wouldn’t spoil, even when transported long distances). This “factory cheese” was nothing fancy; it was simply an inexpensive, nutritious, and scalable product.
  • Precursors to the grilled cheese include “American cheese filling sandwiches” which were simply a piece of bread topped with grated cheese.
  • In 1949, around the time when Kraft Singles were introduced, the second piece of bread was added on top, most likely to make the meal more filling.
  • Before it was named a “grilled cheese” most people simply called it a “toasted cheese” or “melted cheese” sandwich.
  • As far as cooking method, there are have been many different versions and techniques over the years:
    • A recipe for a “Melted Cheese” appeared in Sarah Tyson Rorer’s ‘Mrs. Rorer’s New Cookbook’ in 1902. The “melted cheese” was to be cooked in a hot oven.
    • In 1929, a “Toasted Cheese” recipe from Florence A. Cowles’ ‘Seven Hundred Sandwiches’ called for the ingredients to be broiled.
    • In the Boston Cooking School Cook Book, which came out in 1939, the ingredients of a “Toasted Sandwich” could either be broiled or sautéed in a frying pan coated with butter.
    • Irma S. Rombauer’s The Joy Of Cooking (1953) instructed readers to heat the bread and cheese in waffle iron for an easy meal.
  • In 2004, the online casino GoldenPalace.com paid $28,000 for a half-eaten grilled cheese sandwich with the likeness of the Virgin Mary “burned” on to it. The original owner was a Florida woman who kept the sandwich intact for 10 years.
  • In 2006, American competitive eater Joey Chestnut won the World Green Chile Grilled Cheese Eating Competition. He consumed 34.5 grilled cheese sandwiches in one sitting!
  • Annually from 2009 until 2014, Los Angeles was host to the National Grilled Cheese Invitational. It was held during National Grilled Cheese Sandwich month with thousands of people in attendance, whether competing, judging, or enjoying the event.

Did we miss anything? Share your favorite facts about the grilled cheese with us on Facebook, Google+, Twitter, and LinkedIn. You can also connect with us on Instagram, Vine, and Pinterest.

Get your grilled cheese sandwich fix at the Brick Market & Deli – Your Neighborhood Deli in Pomona. Skip the line by using our online ordering system or visit us weekdays 10:30am-7:30pm and Saturdays 10:30am-4:30pm

The Ultimate Grilled Cheese: Inside & Out

-Cheese Grilled Cheese Sandwich in pomonaIt’s no secret, we love sandwiches, and we particularly loved Grilled Cheese sandwiches. If you haven’t tried our 3 Cheese Grilled Cheese Sandwich yet: 1. You’re missing out, 2. You must not realize how passionate we are about yummy sandwiches.

If you prefer to make yours at home, here are a few tips on making the classic Grilled Cheese just a little more unforgettable.

Cheese

Using the right cheese can take your sandwich from good to amazing. For example, Gruyere offers complex flavor along with great melted texture. Feel free to

Inside and Out?

If you thought the cheese was reserved for between the bread only, think again. You can mix fine gratings of Parmesan cheese into the butter that coasts the exterior of the bread. As the bread warms up, a crispy, cheesy crust forms.

Additions

You can keep your sandwich simple, or you can add to your grilled cheese. Some may opt for pan fried zucchini and basil leaves, others may fancy fresh tomato slices or roasted peppers. Whatever you decide to add, be sure that your cheese slices are hugging both pieces of the bread so that your sandwich sticks and doesn’t fall apart.

Lastly, be sure to keep the heat at about medium low, so that the cheese can melt without burning the bread. Do you have any tips of your own that you would like to share? Connect with us and your peers on Facebook, Google+, Twitter, Instagram, Vine, LinkedIn, and Pinterest.

If you haven’t tried our 3 Cheese Grilled Cheese yet, what are you waiting for? A gooey mix of Gouda, havarti, and parmesan is sandwiched between our cheddar garlic bread for a delightfully crispy, crunchy and cheesy experience. Visit us weekdays from 10:30am-7:30pm and Saturdays 10:30am-4:30pm on the corner of E Arrow Hwy and Garey Ave in Pomona.

 

Sandwiches Around The World

Los Angeles is a mecca for food and foodies, as you can get a taste of nearly anything and everything. With careful mapping, LA restaurant research, and planning, you could try a variety of ethnic foods, but it could take some time. However, BuzzFeed Food spent one day following actor and food blogger Lynn Chen on her mission to sample sandwiches from around the world in Los Angeles. Check out her results.

Chip Butty | UK

The chip butty is a quite simple sandwich, but therein lies the genius of it. This sandwich calls for a soft, white roll lined with cold butter topped with chips (or what we Americans call French fries) and ketchup. According to Chen, “It tastes like breakfast!

Shao Bing You Tiao | Taiwan

Made with a sesame flatbread and a deep fried cruller, Chen explains that it basically means ‘oil stick sandwich’. According to Chen, this is traditionally dunked in hot soy milk. As a common breakfast item in Taiwan, it seems like a deliciously interesting way to start your day

Banh Mi | Vietnam

Pickled daikon, pickled carrots, cilantro, jalapenos, mayo and your choice of meat served on a baguette, the Banh Mi delivers a variety of flavors and textures that complement each other. While there are many variations of Banh Mi ingredients, there’s sure to be a combination that you’ll love.

Bauru | Brazil

Made with grilled Italian bread, ham, cheese, and a fried egg, Chen compares to this to an American breakfast sandwich. This sandwich got its name from its inventor, Casemiro Pinto Neto, a Brazilian law student, whose nickname was ‘Bauru’ for his hometown.

Skagen | Sweden

Described as the ‘lobster roll of Sweden’, the Skagen consists of a brioche roll, shrimp salad, and dill topped with fish roe. “Cold, creamy, and dill filled” as Chen describes, it sounds like a must try.

Cemita | Mexico

The cemita sandwich is originally from Puebla, Mexico, and is a type of torta. It gets the name ‘cemita’ from the bread that it is served on. The cemita bread is made from egg-rich dough usually topped with sesame seeds and often resembles a hamburger bun. Chen tried a cemita filled with fried beef cutlet, Oaxacan cheese, avocado, and tomato, which she deemed the winner.

Six sandwiches in one day? That’s quite a feat if you ask us. Where do you go for international sandwiches or food? Share your favorite spots with us! Find us on Facebook, Google+, Twitter, LinkedIn, Instagram, Vine, and Pinterest!

You can always show your neighborhood deli some love by visiting us for your favorite sandwich, salad, dessert, or just to say hello. Check us out Monday-Saturday 10:30am-7:30pm.