Two of our favorite things

Today is a very special day. We celebrate 2 of our favorite things: Cheese and sandwiches, for it’s grilled cheese sandwich day. It can be the simplest thing or a very complicated dish. It depends on you. This is such a customizable food with roots dating back thousands of years. But, the grilled cheese sandwich as we know it has only been around about 100 years. Innovations have made it more accessible and versatile. But, the simplicity of melted cheese on toasted bread is one of the most heartwarming foods in the American repertoire despite the misnomer, since a grilled cheese sandwich is rarely grilled. The terms toasted, griddled, or seared are more accurate.

So, how did we get here? During the Roman Empire days, breads were often topped with cheese. So, the concept is nothing new. But, in the early 20th century, a couple inventions ignited the fuse on the pleasure bomb we know as a the grilled cheese. The first step was the invention of processed cheese. In 1911, Swiss Cheese makers discovered a method to make a pasteurized cheese that could withstand transportation over long distances. In 1916, the Kraft family in the United States patented their version of this. By the 1920’s they started selling slices across the country. This was good timing, since Frederick Rohwedder invented the greatest thing by which all great things are judged: Sliced bread. In 1927, he marketed the first commercial bread slicer. Between the 2, the grilled cheese sandwich was born.

Innovation created Two of our favorite things

Purists at the time didn’t care much for the new “American cheese”. But, the product had distinct advantages, namely shelf life and price. In the 1920’s the grilled cheese still wasn’t would it could be though. the recipe previously appeared in a British cookbook in 1861 calling for slices of melt-able cheddar baked on a slice of bread. In the 1930’s, the Kraft brothers continued experimenting with their cheap cheese, creating a sliced version to go along with sliced bread. By the 1950’s the process was perfected, and in the 1960’s they introduced Kraft “singles” (individually wrapped slices of cheese) to the Mass market. The original grilled cheese was open faced cheese melted on bread. With the proliferation of cheap sliced bread and cheese, though, it morphed into the 2 slice version we know today.

For decades, cheap American cheese on cheap white bread was the standard. But, as tastes and the availability of different cheeses and breads expanded, the definition of the sandwich morphed a bit. Of course, the standard is still “the standard”. But, we have so many other options. Don’t forget, The French Croque Monsieur and Italian Paninis were out there long before and concurrently with the American Grilled Cheese. The American palate seems a bit more bland. Which, for certain situations is fine. It’s comfort food. Served with tomato soup, you can’t help but feel like a kid again. The basic grilled cheese is a homemaker’s staple. Still, the commercial market demands more variety. So, these days, restaurants offer a variety of fillings to keep the public interested and coming back for something they wouldn’t necessarily make at home.

How do you like yours?

During the great depression, people called grilled cheese the cheese dream. When you’re dreaming of food and cheap cheese and cheap sliced bread are the only thing you can afford, this makes sense. Those were rough times. These days, with global trade and local Artisan Cheese and bread makers, the grilled cheese is elevated to gourmet heights. When I was a kid, we had sliced American cheese on Wonder bread with a coating of margarine since butter was too expensive. This variation is possibly one of the worst things for you from a health perspective: Trans fats, chemicals, and who knows what kind of carcinogens lurk within. With the proliferation of better cooking techniques and a movement away from chemical and processed food, the possibilities of a healthier grilled cheese abound.

Think of a nice sour dough bread with something like brie or other soft cheese slathered with fig jam, perhaps some caramelized onion. Maybe you can add in some chicken. Grilled on a panini press, it’s an actual “grilled” cheese. You can incorporate all manner of vegetables, fruits, spreads, etc. But, don’t fool yourself, the only thing healthier about these sandwiches is the removal of the chemicals and preservatives. I worked in a restaurant where we served a “Healthy” grilled cheese. It was on multigrain bread with apple slices and sprouts. But, it still had tons of fat and cholesterol. Regardless of healthy intentions, it’s an indulgence. And, it makes you feel good. Besides the impending heart attack, it’s still Two of our favorite things. So modify away. Just know that your LDL is there. Perhaps, like all good things, enjoy in moderation.

Cheese will take you there

Despite the negative impact on health, this classic sandwich is something to marvel at. When you attend a celebration, chances are, there is some form of a cheese board at least 80% of the time, whether it’s a nut rolled cheese ball, cheese and cracker display, or cheez whiz and ritz crackers. Nothing gets spirits up quite like cheese. Add to that a touch of heat, and it’s a meal. How can you go wrong? Cheese and bread, melted together? This is what childhood (and Adult) dreams are made of. It’s scalable comfort food at it’s finest. Whether you want something like a savory Gruyere, duck, and Dijon or the basic Kraft singles and wonder bread, it’s all about what makes you happy. There are so many ways to make it. But, the end result is always a happy stomach and continence. Two of our favorite things.

You don’t see a lot of mass murders fueled by toasties (how some Brits refer to them) do you? And, who hasn’t had a simple grilled cheese with soup while combating a cold? Cheese, and cheese sandwiches can transform an otherwise dull day into something magical, and at a minimum, comforting. So, why not spend the day in your happy place. It’s such a child’s dish, that you have to do what your mother told you not to do: Play with your food. And, that’s your assignment today: Play around. Try different combinations. Start with the cheese. How about a combination. Swiss, cheddar, Fontina, jack, provolone, brie, Goat cheese, a smooth french feta, and more are all melt-able. Try different breads. Sourdough, French, Italian, Multi grain, Ciabatta, Focaccia, even pita or naan all add dimension. Try some add ons: Chicken, tomato, onion, peppers, pico de gaillo, avocado?

Dessert and two of our favorite things?

Is that still Two of our favorite things? Or is it 3 now? We always think of Grilled Cheese as a meal. But, couldn’t it be a dessert item? What if you take a sweeter bread, say cinnamon loaf or Portuguese sweet bread, spread it with a sweetened ricotta or Mascarpone, maybe add some kind of jam or fresh fruit? Toss that on a griddle or brule it with sugar and a torch? Or, how about dipping it in a french toast custard? Think of something like a Monte Cristo without the meat and all sweet. How about Nutella and cream cheese? You get the idea.

So, in essence, you could eat grilled cheese all day long. Maybe not every day. Try a salad from time to time to save your heart. But, today is Grilled Cheese day, so, spend the whole day eating them. Start with a breakfast cheese, maybe a morning snack of cheese bites. Lunch can be a soup and sandwich. How about pretzels and beer cheese for an afternoon break (sort of a deconstructed sandwich). Then for dinner, load a sandwich with meats and veggies. Plus, don’t forget the dessert like we just talked about. Why not turn two of our favorite things into a day long event? You won’t regret it in the short term. Sure, when you go to the doctor they’ll be pumping you full of statins. But, it’s totally worth it. Other than the heart failure it’s tow of our favorite things.

Here is a list of suggestions aka recipes:

• Sauerbraten or other savory beer, sauerkraut, and grain mustard on pretzel roll
• Monte Cristo: Ham, Turkey, and Swiss on White bread, finished like french toast served with maple
• Multi Grain bread, Fontina, Chicken breast, Roasted red pepper, Caramelized Onion, Herbed mayonaise
• Ciabatta roll, Fresh Mozzarella, Heirloom Tomato, basil Aioli
• Pepper Jack Cheese, Shredded Pulled Pork, Pico De Gaillo, Avocado sandwiched between thick Chalupa Tortillas and Pressed.
• Scrambled Eggs with Swiss, Spring vegetables, and a touch of Dijon on Griddled English Muffin
• Duck Confit, Gruyere, Pureed Cassoulet Beans, and Touch of Dijon on baguette
• Lemon sweetened Ricotta with Fresh Sliced Strawberries on Portuguese sweet bread brushed with vanilla bean infused butter, griddled golden brown and served with a lemon honey