For lovers of grilled cheese sandwiches

The New York Post has a great survey of the best grilled cheese sandwiches around the country.  The descriptions include some mouth-watering recipe ideas to try at home.

For example, here’s the ‘Madtown Grilled Cheese’ sandwich from the Hopcat in Detroit, MI, described on their menu as:  ‘A trio of Wisconsin dill Havarti, smoked Gouda & Muenster on grilled Italian sourdough with apple slices, garlic aioli & honey’.  I’ve got to try making that sometime!

For a Midwest variation, try the Hopleaf Bar in Chicago with its Toasted Nueske Ham sandwich, which the Post describes as ‘served on pumpernickel with the titular lunch meat plus nutty gruyere cheese and a tangy apple-tarragon slaw’.

Dammit, it’s not even light outside yet, and my mouth’s already watering!  The article describes no less than 20 sandwiches, so I can see I’ve got lots of recipes to try over the next few months.



  1. A fantasy webcomic I read has declared that all of the Elder Gods believe "grilly cheese" is mankind's greatest invention!

  2. The cafeteria where I work used to make excellent grilled-cheese–white cheese and cheddar with grainy mustard. I was sorry when we changed cafeteria contractors. I switched to grainy mustard on grilled cheese at home and have been using it ever since.

  3. Cheesefritter – double-decker generic cheddar cheese on white-bread, batter dipped and deep fried. Would probably kill me today, but 20+ years ago I could have lived on the things. One plus a fountain cherry coke was my idea of a really good afternoon/evening.


  4. Sticking to the basics …
    Velveeta on Wonderbread spread with LandO'Lakes butter then lightly pan-toasted on both sides.

  5. Very well, but do keep this in mind: you wanted this. 🙂

    1. French round sourdough bread
    2. Thin-sliced Jarlsberg Swiss-style cheese (no substitutions)
    3. German country cream honey
    4. Swedish sweet mustard
    5. Organic/ecological egg mayonnaise
    6. Celtic sea salt
    7. Freshly roasted turkey breast
    8. (Optional) Piment d'espelette seasoning pepper

    Slice the French sourdough bread into long uniform 8 millimetre thick slices. Add 1 teaspoon (7.5 ml) of honey and 2 teaspoons (15 ml) of mustard to two tablespoons (30 ml) of mayonnaise. Blend well and use to coat both of the inner portions of the bread, making more as needed. Add a layer of Jarlsberg cheese to the coated sides of each slice of bread. Pile hand-torn turkey breast on one piece of bread and lightly salt each layer of 1 centimetre or less. Separate each layer with a thin layer of Jarlsberg cheese, until the required height has been reached. Season the final layer with a thin amount of piment d'espelette (optional), and add the sandwich top carefully.

    Compress sandwich by hand until it fits into a sandwich press, then grill at 160 C to 165 C (roughly 325 F) until the cheese has melted and has incorporated the turkey layers. Serve as "sandwich fingers" sliced diagonally as 2 centimetre wide strips.

    Last-minute improvisation: prepare an improvised au jus with two bouillon cubes (one beef, one chicken) and boiled water from a kettle, adjusting water by appearance. Season with ground black pepper, onion powder, fine ground dried parsley, paprika powder, and salt to taste. Drizzle sparingly with quality olive oil and mix well before serving.

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