The “bones” of grilled cheese— cheese, butter, bread—endure, but our artisan spinoffs offer satisfying flavor and variety. We believe that our customers expect greater customization and broader sandwich options and we plan to deliver.

  • Change up the cheese. We replace American with our artisan fontinas, fabulous jacks, aged cheddars', and creamy havartis'. We then move on to layer our flavors with a three-cheese approach. We combine one of our creative artisan cheddars with a boldly flavored aged cheese, and a soft, melty cheese like Herb and Spice Havarti or Jalapeno Jack, to create a perfect blend.
  • Add more cheese to the outside. We also butter and crust the outside of the bread with shredded Parmesan or Romano for added crunch and flavor. It creates an absolutely dynamite sandwich that will play anywhere.
  • Use innovative fillings. Anything is fair game, but we don’t use so much of the additional ingredients that the sandwich loses its focus as a grilled cheese.
  • Spice things up. We've created a signature, "plus-one" approach by going global with chutney, Sriracha, salsas fruit jams, onion marmalade, relishes, vinaigrettes, and truffle oils.
  • Break away from ordinary bread. How could we even consider ourselves artisan if we didn't dabble in the intense artisan bread scene. We've used dutch crunch rolls, Bianca bread, ciabatta, challah, Texas toast, buttermilk biscuits, waffles, foccacia, baguette, and even home made tortillas. Trendy breads such as sliced brioche, Hawaiian or piadina are quickly becoming more of a Artisan rule more than an exception.

 

The “bones” of grilled cheese— cheese, butter, bread—endure, but creative spinoffs offer satisfying flavor and variety. “Today’s consumer expects greater customization and broader sandwich options,” notes Darren Tristano, Executive Vice President of the Chicago research firm Technomic Inc.

  • Change up the cheese. Replace American with fontina, Comté, Bel Paese, raclette, pimiento-cheese spread, local and/or artisan cheeses, etc. Layer flavor with a three-cheese approach. Combine cheddar with a boldly flavored cheese (e.g., aged goat or blue, such as Gorgonzola or Roquefort), and a soft, melty cheese (e.g., Muenster, Havarti, young Gouda, fresh or aged mozzarella, plain or flavored cream cheese, Boursin, and even processed American, Swiss, or a Cheez Whiz-type cheese).
  • Add more cheese to the outside. Butter and crust the outside of the bread with shredded Parmesan or Romano for added crunch and flavor. “It’s absolutely dynamite and creates huge differentiation,” Ludwig says. “This sandwich will play anywhere.”
  • Use innovative fillings. Anything is fair game, but, Ludwig cautions, “don’t use so much of the additional ingredients that the sandwich loses its focus as a grilled cheese.”
  • Spice things up. Create signature, plus-one condiments. Go global with chutney, Sriracha, or salsa. Enhance flavor with fruit jam, onion marmalade, relish, vinaigrettes, truffle oil, etc.
  • Break away from ordinary bread. Use artisan bread, Dutch crunch roll, Bianca bread, ciabatta, challah, Texas toast, buttermilk biscuits, waffles, foccacia, baguette, or tortillas. Trendy breads such as sliced brioche, Hawaiian or piadina are soon becoming more prevalent on menus across all styles of operations.