Plated: Cheese dreams

Before grilled cheese captivated childhoods, there was the cheese dream. The cheese dream was an open-faced grilled cheese sandwich popular in the U.S. during the Great Depression. In the 1920s, sliced bread and American cheese were inexpensive and readily available. Eventually, people started to close the sandwich with a second piece of bread to make the meal heartier. The term “grilled cheese” appeared in the 1960s and has been an American staple ever since.

Made with everyday ingredients, bread, butter, and cheese, and heated, the classic grilled cheese foundation has remained unchanged over six decades. Nothing beats a classic grilled cheese by itself or with a side of chips or a cup of soup. But if you want to elevate your childhood ooey-gooey favorite, you can easily do so by being intentional with the bread, cheese, and filling choices.

Choose fresh sourdough bread because of its fluffy texture and slightly tangy flavor. Sourdough crips well while staying soft on the inside and pairs well with a variety of cheeses. French bread and Ciabatta also have a crunchy exterior, while multigrain, pumpernickel, and Texas Toast add texture and flavor.

Look past the pre-packaged sliced cheese and head to the deli. Ask for American, Sharp, Monterey Jack, or Pepper Jack cheese, sliced for sandwiches. Deli-sliced cheese is rich in calcium, protein, and flavor and melts better. Go untraditional and try Gouda, Fontina, Gruyere, or a brie. Try sharp Cheddar, Monterey Jack, and Gouda together for a delicious trio. Take the cheese out of the refrigerator and let it come to room temperature before cooking; this will help the cheese melt faster.

You can stop there and proceed to the perfect grilled cheese. But if you want to try something new, add sauteed spinach or fresh arugula, caramelized onions, chopped steamed vegetables, roasted peppers, tomatoes, or bacon. Go gourmet and mix Gruyere and brie cheese with thinly sliced apples and a smear of jam.

A cast iron griddle or skillet is best for heat distribution, but regardless of the pan, go low and slow. You can turn up the heat by switching from butter to mayonnaise as your fat choice. Butter burns quickly, while mayonnaise has a higher smoke point. Mayo allows you to turn up the heat without burning and achieve a golden exterior with a hot and gooey middle. And, of course, remember a pickle on the side!

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