Grilled cheese sandwiches have been a popular childhood standby since they first appeared on the culinary radar back in the 1920's. Back then they were open faced and it was not until the mid 60's that a top slice of bread became common. During the Great Depression they were a regular feature at the meal table due to the advent of pre-sliced bread and processed "American" cheese, and of course being inexpensive and somewhat nutritious.
Today the grilled cheese sandwich is both humble and haut. And creativity abounds. They appear on the menu at diners as well as the high end gourmet establishments. They are no longer relegated to being a slab of cheese on Wonder Bread. Artisnal breads like focaccia, ciabatta, sourdough and challah become the pedestal for cheeses like Havarti, Gruyere, Gouda and muenster and find their perfection between the dual griddles of a panini maker.
And there is seemingly no end to the creative inclusions added to that basic sandwich we all enjoyed as kids. Bacon, heirloom tomatoes, avocados ,jalapenos, roast beef, bleu cheese, horseradish, black truffle butter and caramelized onions are invited to join in the party as additional layers of flavor accentuate and elevate the grilled cheese sandwich to new levels previously unknown.
So this month take a trip down memory lane and enjoy the sandwich that your mother made for you on a rainy day. Who says you can't go home again?
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