Cheese is Great By Itself But…
…grilled cheese takes the basics to a whole new level. When I was a kid, my mom served me grilled cheese sandwiches and tomato soup (Campbell’s, of course) on cold winter days or when I was sick. I bet that during your childhood, you ate the same thing. To this day there is something so comforting about the concoction. It takes me right back to my childhood.
I must admit I have a more sophisticated palette as I age. So a slice of good old orange American Kraft does not cut it any more. I want a nice cheddar at the very least. I no longer buy Wonder bread, I much prefer a whole grained bread with some texture. Cooking a proper grilled cheese sandwich represents a true culinary art. Years of trial and error prove that no matter how anxious I am to partake in this treat, low and slow is the way to grill it. Cook at a setting of four and a half for about 3 or 4 minutes per side on my electric stove top.
I Found the Perfect, Award Winning Grilled Cheese Sandwich!
While exploring Norfolk one day, I found it a small, out of the way restaurant called Press 626 (www.press626.com). I happened upon the bistro quite by accident one day. When I saw on the menu a grilled cheese sandwich, they had me hooked. The charming restaurant serves the sandwich on freshly baked sour dough bread with tomato basil soup that is heaven itself. The chef makes it with not only Vermont cheddar, but also Swiss and pepper jack cheeses. You can even add apple wood smoked bacon and/or tomato to the award winning creation. They complete this creation in a panini press. On the menu they refer to this amazing creation as “the world’s best” grilled cheese sandwich. It lives up to the hype.
Now that my mouth is watering, I think I’ll head out to celebrate National Grilled Cheese Day at Press 626