The New Gourmet: Grilled Cheese Sandwiches
January 25, 2012
•Le Cordon Bleu
•Portland
• 0 Comments
The New Gourmet: Grilled Cheese Sandwiches
If you have kids, then you know about their obsession with grilled cheese sandwiches. They may not be culinary school-inspired fare, but between them and chicken nuggets, it’s difficult to get them to eat anything else. These kids, however, aren’t alone in their love and admiration for the grilled cheese sandwich. Adults are getting into the act, too.
Don’t think, however, that these are the same sandwiches made of a hunk of Velveeta wedged between two slices of Wonder bread that you got when you were a kid. They’re not. But who needs to go to culinary school to make a grilled cheese, right? Don’t fool yourself; today’s grilled cheese sandwiches have gone totally gourmet. Think smoked Gouda. Think artisan buffalo mozzarella, basil, heirloom tomato, and prosciutto. Think roast beef, balsamic glazed onions, and smoked cheddar. Starting to get the picture?
These modern grilled cheese creations have nothing in common with those drab Saturday afternoon snacks from your youth.
Gourmet Grilled Cheese from the Past
Of course, the idea of gourmet grilled cheese is nothing new. Croque madame, croquet monsieur, and monte cristo sandwiches have been around for a very long time, as has the venerable grilled ham and cheese. Many Portland culinary school students have learned how to make them and others over the years.
A few other hot cheese sandwiches include:
- Welsh Rarebit
- Hot Browns
- Tuna Melts
- Panini
And depending upon where you live, you may have even eaten a Gerber sandwich or a horseshoe sandwich. None of these sandwiches can be considered your average grilled cheese, but today’s gourmet grilled cheese sandwiches have turned into sophisticated culinary delights.
More Than Just Cheese and Meat
It’s not just sticking a piece of ham or two in with the cheese that elevates today’s gourmet grilled cheese sandwich. It’s the thoughtful pairing of ingredients to create unique flavor profiles for each sandwich, the same way gourmet food is created by chefs and culinary school graduates everywhere.
The modern grilled cheese chef starts with quality, often artisan, ingredients and mixes them in creative and original ways to come up with their melty, gooey masterpieces. A favorite from Portland’s own The Grilled Cheese Grill is artichoke hearts, sun dried tomatoes, mushrooms, and mozzarella on sourdough. Try it with salami and you’ll be at the grill three times a week for lunch.
So the next time you don’t know what to do for dinner, think back to your youth and go for the grilled cheese, but make it gourmet.
This article is presented by Le Cordon Bleu College of Culinary Arts in Portland. Le Cordon Bleu College of Culinary Arts in Portland offers culinary arts and pâtisserie and baking training programs in Portland, Oregon. To learn more about the class offerings, please visit Chefs.edu/Portland for more information.
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