Grilled Cheese Please!

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A Note From Claire Matern

Growing up with a cheesemonger for a dad meant that grilled cheese sandwiches were made with extra sharp Cheddar, aged Gruyere or Comte, or melty Emmental. If I wanted a good ol’ American classic I had to hide the singles in the back of the fridge. It was form of dairy rebellion. And even though I still do it on occasion as a little treat, in my adult years I now realize how incredible those childhood sandwiches were. The grilled cheese sandwich was also one of the first things I learned to make, using either one of Dad’s well-loved skillets or my great-grandmother’s long-handled sandwich press. The grilled cheese sandwich is one of those meals that follows us all from growing up into adulthood. They are a perfect weekend lunch or simple midweek supper; that bite of comfort and familiarity. And now it’s fun to experiment with different cheeses, breads (a cranberry walnut loaf with Cheddar and chutney is a new favorite of mine,) and additions: pesto, bacon, caramelized onions and jam just to name a few. Here are some other ideas to get you started...
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Claire Matern


Brooklyn, NY

My dad sells cheese & taught me the joys of cooking for friends & family

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