It was in the 1920s that the modern version of the grilled cheese sandwich began here in the U.S. That’s when inexpensive sliced bread and cheese first became available to the general public. You know the saying “it’s better than sliced bread.” That saying came about because the bread slicer became available in the 1920s. Since then there have been an estimated thousands of variations on this sandwich. In fact, it is so popular that it has its own day: April 12th, Grilled Cheese Sandwich Day. In honor of this glorious dish, we wanted to share with you a few versions that span the spectrum of taste. However you prefer yours, no grilled cheese sandwich will taste good unless it starts with a few slices of one of our freshly baked loaves of bread. From there you decide.

Three Brothers Bakery Sliced Challah

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Classic Grilled Cheese

According to Bon Appétit magazine, the international beacon of fine cooking perfection does exist and it is called: a grilled cheese sandwich. Take two slices of bread such as our white Pullman loaf, or better yet, our challah and start spreading mayonnaise on the top side of each. The magazine says the mayo is crucial to achieving the much-loved crunchiness associated with a grilled cheese sandwich. Once the butter in your frying pan is melted, place the first slice of bread mayo side down in the center. Top the bread with cheddar cheese and season with pepper. Then place the second slice of white bread or challah on your sandwich mayo side up. When the underside is a golden brown, flip your sandwich and brown the other side. Press down on your sandwich to ensure even grilling but not burning. Once the cheese is melted it is ready. Don’t forget to slice it diagonally. It has been scientifically proven to taste better if it’s served that way.

Grilled Cheese with Tomatoes

It is exactly what it sounds like: add tomatoes to your grilled cheese. In this case, the key to a successful sandwich is to thinly slice the vegetable, season with salt and pepper and place it on a baking sheet. Broil the tomatoes in your oven for about 20-30 minutes turning them once at the halfway point. Once your grilled cheese is ready using our six grain bread for a change, pry the sandwich open and add the tomatoes. The key to this sandwich is to make sure the tomatoes are cooked separately. That will ensure they don’t make your sandwich soggy.

Grilled Pimento Cheese Sandwich with Apple-Cherry Chutney

If you have a more adventurous palate, then a grilled cheese sandwich with pimentos and apple-cherry chutney might be right up your alley. Follow the recipe for the classic grilled cheese mentioned above. Instead of using cheddar try a spreadable pimento cheese. We think using the whole wheat version of our Pullman loaf would go well with the chutney.
Separately, cook a sliced Granny Smith apple and half of a chopped red onion in a frying pan along with a tablespoon of oil.
Stir in a teaspoon of the Indian spice, Sambal Oelek and half of one of chili powder.

Mix this together, for about 1 minute.

Add a 28oz can of peeled tomatoes and cook. Remember to break them up with a spoon, until they begin to darken and the juices have evaporated. This should happen after about 4 minutes.
Add 1/3 cup of dried cherries and 1/2 a cup of water, and cook.
Continue to stir until the mixture is thick and jam-like which should happen in about 5–7 minutes.

Transfer to a serving bowl.

Once your grilled cheese is ready, add your chutney to the side of your plate and start dipping your sandwich into it. Your once traditional all-American sandwich has taken on a distinctively Indian flare!

Grilled Cheese for Everyone

There are traditionalists who believe the only way to make a grilled cheese is using sliced white bread and American cheddar. If you are one of them, then using our white Pullman loaf will meet your needs. But if you like to experiment mixing different flavors then we have everything from our six grain loaf to a challah that will satisfy your taste buds. In the end, there is no right or wrong way to enjoy a grilled cheese sandwich. In any form as Bon Appétit says, it is perfection.

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