Like all great sandwiches, the grilled cheese is a simple endeavor. In its most basic form, it’s two pieces of bread and a couple slices of cheese, heated to a melty crisp on a hot skillet or grill press. It’s comfort food at its best, a staple of the American childhood experience that, unlike our security blankets or pacifiers, we never quite relinquish as we grow old. Throughout the country, there are restaurants, food trucks, catering businesses, cookbooks, websites and blogs dedicated to its celebration.
In a fortuitous fluke of coincidence, I was pitched last week by two contributors who were both interested in sharing a story about a specific grilled cheese sandwich, one from Philadelphia and the other from Florida. You’ll have a chance to read their reports in the coming days, but in the process of responding to their proposals, I began to develop some thoughts I felt compelled, by way of introducing a sort of mini-package on grilled cheese, to share. Continue reading