Nothing takes me back more to my childhood than biting into a sandwich with a warm, gooey cheese center between crunchy slices of buttered toast. As a young adult, in my first apartment, one of my favorite meals was a grilled cheese sandwich and a bowl of scotch broth. Grilled cheese sandwiches these days are looking all grown up and designer-like. I’ve seen them dressed up with prosciutto, tomato marmalade and cheese curds; artisanal sourdough with aged cheddar, Gruyère and roasted tomatoes; four cheeses with mushrooms and truffles; brie and fig jam and the ingredient list goes on. A far cry from the quintessential American grilled cheese sandwich – white bread with processed cheese. Americans consume more than two billion grilled cheese sandwiches a year. Continue Reading →
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