The humble grilled cheese sandwich has been officially voted as customers' most favourite sandwich selection on the menu.
A new survey, commissioned by Tillamook County Creamery Association (TCCA) revealed that 61 percent of customers surveyed said the grilled cheese is their favourite sandwich, but here's the twist: 75 percent of those surveyed don't feel confident calling themselves a grilled cheese expert.
So, the dairy dream team at Tillamook decided to in to help. Alongside Josh Archibald, Executive Chef of Culinary Development at Tillamook, and Jill Allen, Director of Product Excellence, creators Owen Han, Toni Chapman, and Chef Tyler Kaminski are melting together their best techniques, twists, and cheese-pull secrets to close the grilled cheese gap once and for all.
While a seemingly simple sandwich, the grilled cheese is deeply personal, evoking nostalgia and giving its eaters a comforting, culinary hug in the form of gooey cheese nestled between two perfectly crispy pieces of bread. Unveiled earlier this month at Grilled Cheese Fest, an exclusive pop-up experience, these chefs shared everything from mastering the perfect cheese-pull to unexpected add-ons and pairings all in the name of grilled cheese greatness.
"The grilled cheese may seem simple, but it's anything but basic," said Chef Archibald.
"As someone who spent more than two years perfecting, refining and ultimately mastering our signature grilled cheese sandwich, which we serve to nearly 100,000 Tillamook Creamery guests each year, I know just how dynamic, decadent, and comforting this sandwich is - the ultimate equaliser in the kitchen. My goal is to help anyone turn a humble sandwich into a golden, gourmet masterpiece."
Butter? Mayo? Why not both? While 71 percent of customers surveyed said buttering their bread delivers the best crisp/crunch on the outside of a grilled cheese sandwich, and 12 percent swear by mayo, Chef Archibald said a blend of both was the only way to go. His recipe to achieve those crust goals? Generous, edge-to-edge coverage and a "low and slow" sizzle for that perfect crunch and melt.
White bread may be the national favourite (43 percent), but sourdough, multigrain, and brioche each have their fans, and their flavour. Chef Archibald’s pick? Thick-sliced sourdough, toasted to golden perfection. For the adventurous, he suggests a croissant grilled cheese with caramelised onions, fresh herbs, and truffle cheddar.
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