It’s the moment we’ve all been waiting for – April is GRILLED CHEESE MONTH. You know that we indulge in grilled cheese whether it’s Grilled Cheese Month or not, but this is the time of year to up your grilled cheese game and step away from the simple recipe of cheddar and white bread. (Not that we don’t LOVE cheddar and white bread, but we just know it’s time for you to try something a little bit different!) We’ll give you the inside scoop on a few add-ons that will up the ante on your next cheesy treat. And trust us, you’ll be saying thanks after just one bite.
You’ve probably had bacon in your grilled cheese (and if you haven’t tried that out yet, it’s amazing). But let’s take it up a notch! Speck is a thinly sliced, Prosciutto-like meat that is velvety, herbal, and just a little bit smoky. The whole muscle is smoked over beechwood for hours, then pressed in a crust of juniper, thyme, sage, and fennel. Think of it as smoked bacon’s fancy older brother. Spread some fig spread on a rustic wholegrain bread, add some super melty Fontina Fontal, and layer the speck in the middle and, PRESTO: Grilled cheese magic.
You’ve done meat, now let’s talk about spreads. Now, we love being able to dip our sammies in sauce (think a French Dip or anything with gravy). But you should really consider spreading instead of dipping! Take a meaty cheddar, like Montgomery’s Cheddar, and spread a heaping spoonful of Puddletown Pub Chutney on some sourdough bread. The chutney, made from apples and onions that are soaked in an espresso stout, is going to impart flavors you didn’t even know existed (basically, it’s autumn in a jar) and bring a warm, comforting feeling that is perfect for a rainy day.
Okay, you’ve probably tried (or at least heard of) brie and granny smith apples in a grilled cheese before. But now’s the time to step up your game with that too. Forget about the brie – go with Camembert instead. Those earthy notes and buttery flavors will perfectly balance out the tart granny smith apples. Need to crank it up one more notch? Try Mike’s. Hot. Honey. Not only is it going to accentuate the sweetness, but it’ll add a spicy kick to the sandwich that you didn’t know you needed.
2 Replies to “Don’t Grill Us: We’ll Give You Our Grilled Cheese Secrets!”
Add raz-Pepperlane Pepperlane to the Montgomery Cheddar on sourdough. So good!!
I would like your opinion on Montgomery cheddar. Had some cheddar we bought in London in the bourough market and said it was like that! Your take. Writing from
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