The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Grilled cheese: Hard to kill
It's National Grilled Cheese Day and we've already highlighted some of Long Island's very best examples.
Now, here’s the thing about grilled cheese sandwiches. On the high end, they can sometimes crash on the shoals of their highfalutin ambitions, but on the low end, there’s no such thing as a bad grilled cheese.
Take my lunch today, made in our cafeteria. The guy behind the counter greased the griddle with some margarine-like substance, then laid down two pieces of commodity-quality white bread. Onto each went a few slices of American cheese which, strictly speaking, isn’t actually cheese at all. (“Kraft Singles American pasteurized cheese product,” for example, contains milk, whey, milk protein concentrate, milk fat, sodium citrate, calcium phosphate, whey protein concentrate, sorbic acid, cheese culture, annatto and paprika extract, among other things.)
But anyway, the “cheese” melts, the guy slaps the two slices together, gives them a little press with the spatula and slides it onto a paper plate. It costs $3.49 and is a pretty darn good lunch.
Happy National Grilled Cheese Day.