Grilled cheese competition showcases different sandwiches

(Sept. 3, 2010) “Hi, I’m Deborah Lee and welcome to Eastern Shore’s first Grilled Cheese Invitational. Competitors will be seeking fame and glory.

“Grilled cheese sandwiches are one of America’s favorite comfort foods. It will be interesting to see if the judges prefer a traditional grilled cheese sandwich or one with fanciful creations. Only time will tell.

“Contestant No.1 — Tell our viewers why you feel your sandwich has the winning combination.”

“There are three secrets to making the perfect grilled cheese sandwich: picking out the perfect cheese, cooking it over a low heat and slathering the bread with butter.

“Before you can decide on a cheese, an understanding of how it reacts to heat is necessary. Several factors play a part in the melting process. One is the fat content. The more fat a cheese contains, the more a cheese’s casein molecules are able to separate and the better it will melt. This is why low fat and fat-free cheeses tend to melt into a rubbery consistency, which is not conducive for a scrumptious, grilled cheese sandwich.

“Moisture content is another aspect. Hard cheeses normally require a higher temperature to melt. When these types of cheeses melt, the results are stringy and textured.

“The best melters have a combination of fat and moisture such as Appenzeller (Switzerland), Asiago (Italy), Beaufort (France), Cheddar (United Kingdom), Comte (France), Emmental (Switzerland), Fontana (Italy), Gouda (The Netherlands), Gruyere (Switzerland) and Manchego (Spain).

“Unsalted butter is always the preferred choice. Salted butter will interfere with the taste of the cheese. Another secret is to spread generous amounts of room-temperature butter on the bread as opposed to melting the butter in the pan. This ensures the entire surface of the bread will reach that glorious, golden, crunchy state.”

Deborah Lee: “I never knew so much science and culinary research played a key role in determining the perfect grilled cheese sandwich. This has been truly fascinating and I wish you the best of luck.

“Contestant No. 2 — You are defying the odds of simplicity and obviously tak- ing a risk. So tell our viewers why you should prevail.”

“An old-fashioned recipe with an updated twist is my approach to this competition. Let’s start with the basics. An iron skillet is a must. It is an ideal heat conductor and heats evenly, which is especially important for this type of sandwich.

“Cheese should be shredded, grated or chopped into smaller pieces. Bringing the cheese to room temperature before it is heated lessens the amount of time the cheese needs to be exposed to the heat before it melts.

“Gorgonzola, arugula, avocado and Asiago cheese bread are all the components of a perfect grilled cheese sandwich. The intense cheese flavor is supported with creamy avocado and the peppery arugula sets up the crispy Asiago cheese bread. All the judges will be able to say is ‘wow.’”

Deborah Lee: “May the best grilled cheese sandwich prevail. As the French say, grilled cheese sandwiches are my raison d’être. Good Luck!

INGREDIENTS

6 slices of Arnold Whole Grains Bread (Healthy Multi-Grain)

1/2 cup coarsely grated Asiago cheese, room temperature

6 ounces coarsely grated mozzarella cheese, room temperature

4 ounces coarsely grated Fontina cheese, room temperature

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

6 tablespoons unsalted butter, room temperature

iron skillet

3 basil flowers

1. In a medium bowl, using your hands, mix cheeses thoroughly.

2. In a small bowl, add garlic and onion powder to 4 tablespoons butter. Whisk the mixture for an even balance of flavors.

3. Place iron skillet over medium-low heat. Add the remaining two tablespoons butter.

4. In the meantime, divide combined cheeses into three equal portions. Place cheese mixture between two slices of bread.

5. Spread generous amounts of seasoned butter over the entire outer surface of the sandwiches.

6. Place sandwiches in skillet and cook until golden brown. Turn sandwiches only once. It may be necessary to add extra seasoned butter after the first flipping.

7. Slice sandwiches on a diagonal and present on a plate in a stack formation.

8. Garnish with a basil flower.

Serves 3

SECRET INGREDIENT: Fear. “The man who fears suffering is already suffering from what he fears” … Michel de Montaigne.