Cheese? Please! 11 Epic Grilled Cheese Sandwiches #ultimatecomfortfood

When temperatures start to dip and the days stay darker longer, there is nothing we crave more than grilled cheese sandwiches. They’re a welcome throwback to the days when mom would griddle one for us as a snack on chilly school day afternoons. But the sandwiches of today go way beyond the two slices of Wonderbread and preternaturally orange American cheese of yesteryear. Chefs are transforming the humble sandwich by using fantastic fromage and A+ add-ons. Here are 11 epic grilled cheese sandwiches.

Ripple, Washington, D.C.
Any sandwich called the Quack Attack is automatically cool in our book. This beyond epic concoction is rich with Cambozola, an indulgent combination of French soft-ripened triple cream cheese, and Gorgonzola. As if that wasn’t enough for quack addicts, there’s also duck prosciutto and a sunny side up duck egg. Make a reservation at Ripple.

Epic Grilled Cheese Sandwiches

Murray’s Cheese, New York, New York
There’s only one word to describe this grilled cheese: amazeballs. Yes, that’s really a word. Look it up. The Spaniard oozes with Idiazabal, a smoky, nutty sheep milk cheese from Spain (duh!), which is complemented by Serrano ham, spicy chorizo, roasted red peppers, and romesco sauce. Make a reservation at Murray’s Cheese.

Epic Grilled Cheese Sandwiches

Big City Tavern, Fort Lauderdale, Florida
Better bring your appetite if you want to take down this bad boy. A shroud of melted Provolone is draped over a mound of shaved ribeye perked up with zingy horseradish mayo and sweet caramelized onions. A bib isn’t required, but it is encouraged. Make a reservation at Big City Tavern.

Epic Grilled Cheese Sandwiches

Buddy V’s, Las Vegas, Nevada
You can eat this Italian grilled cheese with a fork and knife. Not that we’re recommending you do that; we’re all about getting our hands dirty. Cake Boss Buddy Valastro’s sandwich features fried mozzarella and sits in a pool of tomato ragu and Genovese pesto that’s perfect for dipping. Make a reservation at Buddy V’s.

Epic Grilled Cheese Sandwiches

Delicatessen, New York, New York
Chef Michael Ferraro didn’t want to simply use a few hole-y slices of Swiss for his Reuben riffing grilled cheese, so he substituted in four cheese mac ‘n’ cheese. Yes, you read that correctly. Of course, there’s also braised corned beef, sauerkraut, and pickles. It might not be what your zeyde (grandfather) grew up eating, but it’s a sandwich worthy of a new generation of deli-goers. Make a reservation at Delicatessen.

Epic Grilled Cheese Sandwiches

Brick & Mortar Kitchen, Richmond, Texas
Get a little bit of the South in your mouth. Plump with pimento cheese, this sandwich epitomizes everything we love about comfort food from below the Mason-Dixon line. And, it comes with a bowl of tomato basil soup, which is a million times better than anything you ever got out of a Campbell’s can. Make a reservation at Brick & Mortar Kitchen.

Epic Grilled Cheese SandwichesContinue Reading

The Big (Grilled) Cheese: Enter Artisanal’s 3rd Annual Grilled Cheese Contest!

For your appreciation: The 2012 winning Artisanal Grilled Cheese — “Drunken” Raclette Grilled Cheese! Can you top it?

Are you a grilled cheese grillmaster? Does your version of this melted sammie melt hearts? If you think your grilled cheese recipe is the one recipe to rule them all, enter Artisanal’s Third Annual Grilled Cheese Contest! The winner will have her/his award-winning grilled cheese sandwich placed on Artisanal‘s menu, with 10% of all proceeds of the winning sandwiches sales being donated to the charity of the winner’s choice, receive a special five-course dinner for two in Artisanal’s private cheese cave, and an autographed copy of Chef Terrance Brennan’s book Artisanal Cooking.

To enter, like Artisanal’s Facebook page. It’s easy to enter, click here to submit your recipe: before Sunday, March 31, 2013, at 11:59PM EDT. Read the full submissions guidelines. Six finalists will be selected and announced on Facebook on Friday, April 5, 2013. Final judging will take place on National Grilled Cheese Day — Friday, April 12, 2013 — at The Cutting Room, just across the street from Artisanal.

Located in Manhattan, Artisanal Fromagerie, Bistro and Wine Bar has been regarded as a champion of hand-craftsmanship since opening its doors more than a decade ago. Offering the largest selection of exceptionally made cheeses, the restaurant is committed to honoring the traditions of cheese masters and offering guests a unique yet always approachable dining experience. Join them as they celebrate their passion by recognizing a dish that people of all ages can appreciate: the grilled cheese.

Enter today for a chance to win the title, terrific prizes — and some serious culinary bragging rights!


Artisanal Fromagerie in NYC Seeks the Best Grilled Cheese Sandwich Recipe!

I adore cheese, so it's probably not a surprise that I adore Artisanal Bistro!

Do you make the best grilled sandwich ever? If so, please send me one. Also, enter today for a chance to win the Artisanal Grilled Cheese Contest! Entering is simple. Like Artisanal Fromagerie Bistro & Wine Bar on Facebook, and then visit their contest page. The deadline for submissions is March 31, 2012, at 5PM EST.

Grilled cheese has weathered many a diet craze and cuts across an array of cuisines, and they are now more popular than ever. Chef Brennan explains, “Grilled cheeses are hot right now for several reasons. First, everyone can relate to the sandwich from their childhood, so it evokes nostalgic emotions. Also, everyone has made one! And, with talented chefs now getting into the game and using Artisanal,  high-quality products, it’s bringing this humble sandwich to another level. Plus, given the economic climate,  it’s an affordable luxury.” Artisanal’s features several variations on grilled cheese sandwiches. We’ve had them on the menu for about eight years, and it is one of our most popular sellers. My favorite is the ‘Frenchie,’ with the ‘Spaniard’ being a close second.”

The End of Farm-to-Table; Moms to Take Back Grilled Cheese from Restaurants; A Day in the Busy Life of Danny Meyer; Babies Are Diners, Too; Hef Planks at Dinner

Ari Gold reacts to being told the restaurant has run out of the night's specials.

Dining and food news you need to know…

* And you don’t stop. At least not if you’re restaurateur Danny Meyer. Be warned: Just reading about everything he does will make you feel tired. And also, wildly under-accomplished. [The New York Times]

* Awww, shucks. Friday is National Oyster Day. [The Street]

* Invasion of the grilled cheese snatchers. Restaurants have wrested an American classic from moms’ hands — and Josh Ozersky thinks it’s time they took it back. [TIME]

* This is how the farm-to-table movement ends. Not with a bang, but with a snicker. [Macleans]

* What vintage is that apple juice? Baby food finds its way onto restaurant menus. [WSJ]

* The Doubles. Unlike Dostoevsky’s The Double, though, these chef lookalikes are equally successful. [Eater NY]

* Meet Ari Gold’s newest nemesis. Bobby Flay — or at least his name — gets a close up on Entourage. [GrubStreet LA]

* Speaking of close-ups. Here are six actual celeb chef cameos that are, interestingly, a lot more boring than Flay’s faux cameo. Go figure. [Forbes]

* Can a restaurant owner drink at his own bar? Heck, yes! Isn’t that the whole point of owning a restaurant? Okay, maybe that’s just one of them. But, still. [The New York Times]

* Why Jacques Pepin rules. He’s all about the technique, not his own ego. [Mercury News]

* Single diners in Singapore need OpenTable. Who wants to use tissue packets to save a seat? [AsiaOne]

Continue Reading