GRILLED CHEESE SAND

I recently saw the movie, Chef…

Chef Carl Casper (Jon Favreau) suddenly quits his job at a prominent Los Angeles restaurant after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman), he is left to figure out what’s next. Finding himself in Miami, he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo) and his son (Emjay Anthony) to launch a food truck. [rotten tomatoes]

the chef (El Jefe) and Percy on the road

MY TAKE: Nice to be entertained with a fun story about chefs, critics and food. The characters are well drawn — there are times of pathos and disappointment and times of great fun and accomplishment… hard work and passion win in the end. Food porn abounds — chopping, slicing, roasting, tasting, presenting of food food food… The chef beautifully does a step-by-step cooking of a perfect grilled cheese sandwich at home for his son.

On a Saturday with Carol at Mah Jongg, I was compelled to make my own grilled cheese sandwich. I remembered a three-cheese grilled cheese sandwich using Cowgirl Creamery cheeses from a sunny summer day at the Hog Island Oyster Bar in San Francisco’s Ferry Plaza Marketplace hard on the bay.

I have three good cheeses right here at home — not the same ones used at Hog Island, but they will go well together — and I have bread — not a dense country bread, but Oroweat Whole Grain, 12 Grain Bread… bread nonetheless — and I have butter and a skillet.

I don’t make grilled cheese sandwiches often because I’m a little cloudy on the technique. Chef Carl in the movie starts by browning two half-sandwiches then eases them together with a deft spatula move. I had always built a whole sandwich, browned it on one side then turned it to finish on the other. The turning was not always excellently accomplished.

So, here is my illustrated adventure…

 

three cheeses: blue, brie and havarti’ pickles and olives on the side; the fabulous Oroweat bread

These ingredients are from Raley’s… I normally get my cheese — cut from wheels — from Wedge, Reno’s premier cheese shop.

bread and cheese browning in skillet

I buttered both slices of bread, placed the cheese on the un-buttered side, and transferred the bread to the hot skillet.

here’s my sandwich just about finished

My spatula move in easing the sandwich halves together was not as deft as that of the Chef.

my sandwich served by me to me…

Not so pretty, but oh my, it was goooood, and gracious plenty for lunch. YUM

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4 thoughts on “GRILLED CHEESE SAND

  1. Marc, that sandwich looks delicious. I think I’m too hungry to be reading this . Time for a snack! Alison

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  2. I saw the movie “Chef” with a friend several weeks ago. All I wanted to do after seeing it was EAT…anything! Luckily, we were going to lunch so all was well. The other thing I was left with was to taste an authentic Cuban sandwich. I’ll need to work on that one.

    My own grilled cheese sandwiches are great if I do have to say so myself. Years of experience, trial-and-error, and just (like you) using cheeses on-hand. My personal preference is rye bread and adding a slice of deli ham with whatever cheese blend I’ve got.

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  3. I have always made my GC open faced in a skillet. However, I cover the pan for,a few moments to assist in thoroughly melting the cheese. However, I picked up a couple good tips from Chef. Once assembled, I now add some addl butter on the bread, and a dollop of olive oil so I can flip it a couple times to finish. I also have a panini grill and make Cubans all the time.

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  4. Although not a sandwich guy, I consumed many Cuban sandwiches when I had projects in Tampa. Yum.

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