5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
With just a couple days left, we're milking National Grilled Cheese Month for all it's worth - and for gouda reason. Bread, butter (or mayonnaise, depending on how you roll) and cheese - that's all a guy or gal really needs to turn a humdrum old loaf into a modern-day, ooey-gooey Mona Cheesa.
Here to help us fully behold the power of (grilled) cheese is Spencer Rubin. Rubin is the managing partner of Melt Shop in New York City where it's all grilled cheese, all the time - with a few milkshakes and bowls of tomato soup thrown in here and there.
Five Tips for a Not-So Traditional Grilled Cheese: Spencer Rubin
Get creative and try adding pickles or caramelized onions, the result can be something like Melt Shop’s buttermilk fried chicken grilled cheese with jalapeño jack cheese, red cabbage slaw on Orwasher’s country white bread."
2. One piece of bread is enough
3. Add sauce
4. Quality cheese matters
Some of my favorite cheeses to use are blue cheese and aged cheddar. Try a three-cheese melt with Gruyère, Fontina and goat cheese with roasted tomatoes on sourdough."
5. The crust is the best part!
Get creative with the breads and cheeses you use too! They’re also great for dunking in homemade tomato soup or our special 'Melt Sauce.'"
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