Recently, chefs all over the United States have been turning back to the classics and dressing up comfort foods - duck confit macaroni and cheese, shrimp and grits with circulator-poached eggs and radish kimchi, braised short ribs on everything.
And now, chefs take on the ultimate home cooked comfort food classic: The grilled cheese.
GQ sought out some of the country's top chefs to weigh in on what a grown man's grilled cheese can be.
You shoved it into your face as a little kid and used it to soak up cheap beer in college, but now it's time to elevate your grilled cheese sandwich to grown-man territory. "Think of it as a blank canvas," says Thomas Keller... In other words, experiment. Once you upgrade from Kraft Singles and Wonder Bread, you'll realize there's nothing Keller can do to a grilled cheese that you can't. Just remember a few tricks: Use a low, even source of heat...and let the finished product rest for a minute, like you would a fresh-off-the-grill porterhouse. It's not 3 a.m. after a frat party, and patience, like a quality Gouda, is a sign of maturity.
They've got three tasty upgrades - the French Evolution, the Southern Comfort, and the Crispy Caprese - and plenty of how-to advice at GQ.com: The Sandwich of the Year
For more sandwich tips, check out ManMade's Five Commandments of Making Great Sandwiches and the ManMade Food and Recipes board on Pinterest.
Sign up for our FREE newsletter
Get the best ManMade posts delivered right to your inbox!
Loading recent content...
