Grilled Cheese of the Year: Thomas Keller, Terrance Brennan and Harrison Keevil weigh in
Advice and recipes from three great chefs on how to master the grilled cheese. Luke Zaleski at GQ has the scoop on how to emulate these kitchen masters:
You shoved it into your face as a little kid and used it to soak up cheap beer in college, but now it's time to elevate your grilled cheese sandwich to grown-man territory. "Think of it as a blank canvas," says Thomas Keller, who serves a buttery Gruyère-and-brioche version at Bouchon Bakery in New York City. In other words, experiment. Once you upgrade from Kraft Singles and Wonder Bread, you'll realize there's nothing Keller can do to a grilled cheese that you can't. Just remember a few tricks: Use a low, even source of heat—too hot and the bread will burn before your Gruyère gets a chance to melt—and let the finished product rest for a minute, like you would a fresh-off-the-grill porterhouse. It's not 3 a.m. after a frat party, and patience, like a quality Gouda, is a sign of maturity.
