Sandwich this

I thought this week’s quickfire challenge on Top Chef Masters – making your best gourmet grilled cheese – was really interesting. Yes, I love grilled cheese (who doesn’t) but it was also enlightening to see what all these great culinary minds could do and how it would hold up against a classic.

I have to say that the best grilled cheese sandwich that I’ve ever had involved a tuna melt made by one of the volunteers from some school cafeteria at the US Open a few years ago. Boy, was it buttery, crispy and gooey good. And probably not ‘creative’ at all. Everyone has their own opinion on grilled cheese and you can have endless variations but I agree that it’s almost always best to keep it simple.

As it happens, April is officially National Grilled Cheese month (in the US)! Who knew? Though I think every month should be grilled cheese month, internationally.

LA is even hosting a Grilled Cheese Invitational on 25 April. Categories include: the Missionary Position (standard bread, cheese, and butter with nothing fancy); the Kama Sutra (any kind of bread, butter, and cheese; just go crazy); and the Honey Pot (dessert versions).

Let’s try this classic recipe from the Wisconscin Cheese Board:

• 8 slices firm-textured sandwich bread
• Mayonnaise, optional
• Mustard, optional
• 1/2 pound (8 ounces) Wisconsin Cheddar cheese, mild, medium or sharp, grated
• 3 to 4 tablespoons butter, softened

1. Spread bread slices with a thin layer of mayonnaise and/or mustard. Evenly divide the grated Cheddar over four slices of the bread. Top with remaining four slices.

2. Heat half of the butter in a large (12-inch) skillet over medium heat. Place sandwiches in skillet. Spread remaining butter over top slices of bread. Cover skillet. Cook about 3 minutes, until underside is golden brown.

3. Carefully flip sandwiches with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned. Serve immediately.

They also have some great non-traditional recipes like havarti & spiced apple and swiss melt with bacon and artichoke hearts (mmm mmm mmm).

Here are some more wonderful sandwich ideas:

Toasted Turkey, Brie, and Apple

Grilled Fresh Mozzarella and Apricot on Sourdough

Eggplant and Goat Cheese Sandwiches