Melted cheese is the ultimate comfort food and the American grilled cheese sandwich reigns supreme. Most of us grew up with pre-cut American cheese on spongy American white bread, but local chefs have taken it a few steps further—including the ultra-old school Alta Club, which serves a different grilled cheese sandwich every day.
- Oasis Cafe — Brie on toasted cranberry walnut bread or grilled white Vermont cheddar and orange cheddar with roasted tomato fennel soup. 151 S. 500 East, SLC, 801-322-0404, oasiscafeslc.com
2. Lucky 13 — Loaded Grilled Cheese: Tomato, onion, lettuce—I know, sounds a little salad-heavy for a sandwich normally relying on butterfat for flavor, but the rabbit food does add nice juicy crunch. 135 W. 1300 South, 801-487-4418, lucky13slc.com
3. Roots Cafe (Pictured above) — Grilled Cheese of the Day. You never know. 3474 S. 2300 East , Mlillcreek, 801-277-6499 rootscafeslc.com
4. Good Grammar — Toasted Cheese & Artichokes. Provolone, white cheddar, artichokes, pepperoncini melted together on sourdough with a pesto spread. Again, you can add chicken or bacon if you must have animal protein. 69 E. Gallivan Ave., SLC, 385-415-5002, goodgrammar.bar
5. Les Madeleines — Grilled Cheese & Tomato Soup. Grilled Beehive Promontory Cheddar and fresh curd cheese sandwich with a cup of house-made tomato soup. 216 E. 500 South, SLC, 801- 355-2294, lesmadeleines.com
6. Station 22 — Golden Griller. Mozzarella, Swiss, and cheddar with tomato, avocado and pesto mayo on Texas Toast. You can add grilled chicken or bacon, but you’re messing with the basic formula then. 22 W. Center Street, Provo, 801-607-1803, station22cafe.com
Words from the Cheese Whiz
Andy Fitzgerrell is a Certified Cheese Expert who works with Kehe Distributors, a national fine food distributor. He has some advice about what to put in a grilled cheese sandwich.
“First of all, there are real non-processed American cheeses that will melt well. There are certain factors that mean a cheese won’t melt well—aged cheeses, low Ph, and therefore high acidity, for example. And by-and-large, artisanal cheeses don’t melt well.” The Swiss are known for melty cheese, says Fitzgerrell—“think Gruyere, Appenzeller and other alpine cheeses.” Other choices are Monterey Jack, provolone and young cheddar. “It’s the elasticity—the amount of water helps in meltability,” he says. He also encourages people to think outside the wheel when making a grilled cheese sandwich. “I still dream about one made with Camembert and fresh Palisade peaches.”
Grilled Cheese, hold the bread.
Juustoleipä, Finnish Farmstead Bread Cheese is made by Heber Valley Artisan Cheese. Grill it directly in the pan or put it in the oven. 920 River Rd., Midway, 435-654-0291, hebervalleyartisancheese.com