Grilled to gooey perfection

Melted cheese sandwiched between two pieces of toasted bread; is there anything more glorious than the grilled cheese?
April is grilled cheese month – I swear, it’s a thing.

Not the healthiest of foods, but the basic requirements are now being jazzed up with better ingredients by restaurateurs. This week’s family challenge is to create your own version of this American classic.

Cooked bread and cheese is an ancient food tradition popular across many cultures. In the U.S., the sandwich originated in the 1920s when sliced bread and American cheese, both inexpensive ingredients, became easily accessible.
It all started as an open sandwich. The top slice was commonplace by the 1960s. In World War II, U.S. government cookbooks described Navy cooks broiling the American cheese filled sandwiches. Now chefs are exploring mixing artisan breads and cheeses to create delicious twists on a classic.
Our new favorite is grilled sourdough with Irish cheddar cheese, fresh basil, tomato and prosciutto. Oh, it was delicious.

Try making it sophisticated with ham, apricot and Brie on whole grain. Or mix up the bread by using English muffin. Make the inside of the English muffin the outside so you really get that crunch.
Or, go back to the open-faced roots by only using one piece of bread, Swiss cheese, tomato and oregano. Not low carb, but quite tasty.
Be creative. Add fruit – fresh or dried – different kinds of cheese and meats. The sky is the limit. Have a grilled cheese cook off between you and your little ones and choose a family favorite. Then share the winner with us!


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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