Daniel Krieger
Daniel Krieger

7 Secrets From a Grilled Cheese Master

Daniel Krieger
Daniel Krieger

Of the many eventful holidays that fall in April, none is more delicious than April 12th, a.k.a. National Grilled Cheese Day. Yes, like so many culinary delights before it, the ooey-gooey sandwiches you grew up craving have their very own day of celebration. Even better, it happens to fall in the middle of Grilled Cheese Month. Which is why we’ve enlisted the expertise of Spencer Rubin, founder and managing partner of Melt Shop, a New York City-based mini empire of grilled cheese eateries, to share his secrets on making the perfect grilled cheese sandwich. (For the record, Rubin gives his mom full credit for his own grilled cheese-making skills.)

1. GOLDEN BROWN AND CRUNCHY IS KEY.

“The perfect grilled cheese is golden brown, crunchy to the touch, and has a little bit of cheese that is nearly burnt on the side because it spilled out over the edges from cooking directly on the skillet,” Rubin says. “The cheese pulls away from you after your first, second, and third bite. It’s savory, salty, and I always like a little bit of acid from a tomato to cut through the richness of the cheese.”

2. BUTTER ISN’T YOUR ONLY BASE OPTION.

But it’s probably your best option. “I like salted butter, but people talk about using mayo and margarine all the time,” says Rubin of what to put in your pan. “Salted butter drives the best results, if you ask me.”

3. DON’T SKIMP ON THE BREAD.

“Quality bread is key,” Rubin says. “Too soft and it doesn’t develop the right crust; too hard and it's like eating a crouton. Ideally you want day-old sourdough. Sourdough is key because the air pockets that develop while proofing help add to the texture. You want day-old bread because it has firmed up a bit, giving it a better crunch after toasting."

4. ALL CHEESE IS DELICIOUS CHEESE.

“Obviously good cheese is the key to a great grilled cheese,” Rubin says. “But the best thing about grilled cheese is you can never really go wrong. Whether it’s a 5-year aged cheddar, cave-aged Gruyere, or Kraft singles, they're all delicious in their own ways.” As for which cheeses melt best? Rubin says that semi-soft varieties like Muenster and Havarti are the way to go.

5. FLAVOR YOUR BUTTER FOR AN INSTANT UPGRADE.

You don’t have to break out the fine china to fancy up your sandwich. Let the butter and/or bread do all work. If you want to take your sandwich to a more sophisticated culinary level, Rubin recommends using “truffle butter, herb butter, or garlic bread with garlic and Parmigiano.”

6. SALTY AND SWEET IS A GREAT COMBINATION.

Tomatoes and bacon are tried and true add-ons. For an unexpected combination, Rubin recommends throwing in some jams and sweets. “I always love salty and sweet combinations,” he says. “My favorite sandwich on our menu is the Maple Bacon with aged cheddar, brick spread, Applewood smoked bacon, and maple syrup. The combination is insane.”

7. SIDES AREN’T REQUIRED, BUT THEY MAKE IT A MEAL.

Though for some diners a grilled cheese sandwich is an entire meal in itself, there’s no reason not to indulge in a side dish. Melt Shop is well known for its menu of tater tots, but lighter sides work, too. “I like a nice side salad with my grilled cheese,” Rubin says. “It’s nice to get a little green in your meal and a good vinaigrette always helps brighten things up."

nextArticle.image_alt|e
iStock
11 of the Most Extreme Junk Foods Ever Created
iStock
iStock

It should come as no surprise that National Junk Food Day is traditionally celebrated on July 21—smack dab in the middle of the dog days of summer, when the streets run thick with ice cream trucks and county fairs boast the kind of fried treats that can only be described as “awesome” (both in the modern sense and the more dated, whoa, we are in awe of that usage). But National Junk Food Day shouldn’t be celebrated with commonplace junk food; oh, no, it deserves something far bigger and better. So save your potato chips and chocolate bars for another day, and get ready to try some truly wild treats.

1. THE KFC DOUBLE DOWN


KFC

Perhaps the most unexpectedly clever way to create a new extreme junk food item is to turn a non-junky foodstuff into something that just oozes calories and decadence. Fried chicken giant KFC knew that—and played it up to major effect—when they introduced the KFC Double Down to America back in 2010. The sandwich foregoes the most traditional aspect of any sandwich (the bread!) and substitutes two fried chicken filets. In between the two pieces of chicken? Bacon, two different kinds of cheese, and the Colonel’s “secret sauce.” There’s no room for a bun here, folks.

2. PIZZA HUT'S HOT DOG STUFFED CRUST PIZZA

We may associate items like fast food pizza and hot dog-stuffed anything with all-American palates, but cheesy juggernaut Pizza Hut saw things a bit differently. In 2012, the chain introduced a pizza with a hot dog-stuffed crust to our neighbors across the pond, treating their UK customers to the kind of taste sensation some people might have had literal nightmares about. Is it a pizza? Is it a hot dog? Somehow, it’s both—and yet something much more.

3. FRIENDLY'S GRILLED CHEESE BURGERMELT


Friendly's

Once again, a wily restaurant chain took a normal food item—in this case, a hamburger—and amped up its junk factor by doing away with something as commonplace as buns, in favor of an entirely different (and, yes, very junky) item. In 2010, Friendly’s rolled out its very own spin on the Double Down, slamming a regular old burger between not one, but two grilled cheese sandwiches. Who needs buns when you can have four pieces of bread, gooey cheese, and unfathomable amounts of butter?

4. GUY FIERI'S CHEESECAKE CHALLENGE

Whiz-bang chef Guy Fieri has long drawn ire for his more wild culinary creations, but what sets his cuisine apart from that of other junk food aficionados is his steadfast dedication to the key elements of any extreme item: size and odd combinations. Fieri’s “Guy's Cheesecake Challenge” is currently on the menu of his Vegas Kitchen and Bar, but it’s easy enough to replicate at home: Just halve a cheesecake, throw it on a plate, and douse liberally with hot fudge, pretzels, and potato chips. (What, no bacon?)

5. DENNY'S FRIED CHEESE MELT


Denny's

In August 2010, Denny’s introduced the Fried Cheese Melt, a grilled cheese sandwich stuffed with fried mozzarella sticks. Yes, it was served with both French fries and a side of marinara sauce, because it’s important to eat vegetables with every meal.

6. DUNKIN' DONUTS'S GLAZED DONUT BREAKFAST SANDWICH


Dunkin' Donuts

If you’ve ever hit up your local Dunkin' Donuts for breakfast and found yourself stumped when it came time to decide if you wanted a donut or a breakfast sandwich to get your morning motor revving, Dunkin' Donuts came up with a brilliant culinary brainstorm in 2013: the fast food favorite unveiled a breakfast sandwich that used glazed donuts as “bread,” wrapped around bacon and peppered egg.

7. JACK IN THE BOX MUNCHIE MEAL

What Jack’s Munchie Meals lack in creativity, they more than make up for in pure, unadulterated size and content. Each Munchie Meal—there are four total—features a massive sandwich (from the Stacked Grilled Cheese Burger to the Spicy Nacho Chicken Sandwich, and all sorts of wild fried things in between) accompanied with two beef tacos, “Halfsies” (a combo of fries and curly fries), and a 20-ounce fountain drink. These intense snack boxes are still available at most Jack in the Box locations, but you’ll have to wait until after 9 p.m. to procure your very own.

8. PIZZA HUT CHEESY BITES REMIX PIZZA

Apparently, there’s nothing that Pizza Hut loves more than using its crust as a delivery system for other junk food items. The hut that pizza built may have crammed hot dogs and hamburgers on to their pie sides, but there was something special about the Cheesy Bites Remix pizza. It featured fried cheese pockets stuffed with three different varieties of extra junk, from spicy seasoning to cream cheese and sesame to mozzarella and parmesan.

9. DEEP FRIED BUTTER

County and state fairs have long been hotbeds (sizzling, oily hotbeds) of wild, deep-frying invention. Dunking things in batter and then tossing them into a vat of oil is a nifty way to turn almost anything into a delicious crisp pocket of junky decadence, perfect for utensil-free eating—but that doesn’t mean that everything needs to get the deep-fried treatment. While deep-fried Oreos may be a stroke of brilliance, deep fried butter is just plain madness. Here’s a quick test: If you wouldn’t eat something if it weren’t deep-fried, don’t eat it if it is deep-fried. When was the last time you ate an entire stick of butter? See? Point proven.

10. THE BACON BUN BURGER

Not content to have a bacon sandwich between two chicken filets? Is a grilled cheese bun replacement not for you? Then try making your very own hamburger buns out of bacon. Carbs are bad for you, right?

11. FRIED ICE CREAM SANDWICH

The Florida State Fair is the proud home of the first fried ice cream sandwich, a junky treat that bears a name that doesn’t even begin to explain what it holds between its buns. It’s not a fried ice cream sandwich so much as a bacon cheeseburger (technically a sandwich) topped with a ball of fried ice cream. It might be a good meal for multi-taskers—no need to worry about dessert—but it doesn’t sound like the kind of thing good for anything else.

nextArticle.image_alt|e
iStock
Scientists Find a Possible Link Between Beef Jerky and Mania
iStock
iStock

Scientist have discovered a surprising new factor that may contribute to mania: meat sticks. As NBC News reports, processed meats containing nitrates, like jerky and some cold cuts, may provoke symptoms of mental illness.

For a new study, published in the journal Molecular Psychiatry, scientists surveyed roughly 1100 people with psychiatric disorders who were admitted into the Sheppard Pratt Health System in Baltimore between 2007 and 2017. They had initially set out to find whether there was any connection between certain infectious diseases and mania, a common symptom of bipolar disorder that can include racing thoughts, intense euphoria, and irritability.

While questioning participants about their diet, the researchers discovered that a significant number of them had eaten cured meats before their manic episodes. Patients who had recently consumed products like salami, jerky, and dried meat sticks were more likely to be hospitalized for mania than subjects in the control group.

The link can be narrowed down to nitrates, which are preservatives added to many types of cured meats. In a later part of the study, rats that were fed nitrate-free jerky acted less hyperactive than those who were given meat with nitrates.

Numerous studies have been published on the risks of consuming foods pumped full of nitrates: The ingredient can lead to the formation of carcinogens, and it can react in the gut in a way that promotes inflammation. It's possible that inflammation from nitrates can trigger mania in people who are already susceptible to it, but scientists aren't sure how this process might work. More research still needs to be done on the relationship between gut health and mental health before people with psychiatric disorders are told to avoid beef jerky altogether.

[h/t NBC News]

SECTIONS

arrow
LIVE SMARTER
More from mental floss studios