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Article: These aren't your mother's grilled cheese sandwiches.
- Article from:
- St. Louis Post-Dispatch (St. Louis, MO)
- Article date:
- March 24, 2003
CopyrightCOPYRIGHT 2003 St. Louis Post-Dispatch. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joe Bonwich
Consider the everyday grilled cheese sandwich. A couple of slices of Wonder or other plain, white bread, a slab or two of processed American cheese or maybe even Cheddar and a pat of butter, and you've got a quick-fix classic.
But left to the imagination of a cheesemonger, a grilled cheese sandwich is anything but everyday. Paul Hayden works at The Wine & Cheese Place, and Bob Howald is the cheese specialist at The Wine Merchant, both in St. Louis. When asked to describe an ultimate grilled cheese sandwich, Hayden submitted a recipe for a triple-decker that he likes to make for himself, using freshly minced garlic as an additional ...