Two of the most evocative words in the language of comfort food are “grilled cheese.”
However discerning their adult palates may be, diners who loved the toasty, gooey cheese bombs as kids still melt at the mention of grilled cheese. “It’s pure childhood nostalgia,” says Chef Christine Dively from the Gordon Food Service Florida team. “Crunchy, creamy, salty, buttery – you’re checking a lot of craveable boxes with just a few humble ingredients. It’s a great contrast of textures.” And now—to diners’ delight—grilled cheese itself has grown up. Reimagined, reinvented, chef-driven inspirations prepared with upscale and unexpected ingredients on the menus of restaurants, food trucks, and stand-alone grilled cheese shops are drawing in diners by the droves.
Operators have successfully brought back bigger & bolder flavors through creative grilled cheese. A beloved, familiar American dish like this is a prime sales-building opportunity for many. Customers are willing to give creative grilled cheese options a try because it’s accessible to most and easily recognizable. Plus, as Chef Christine says, food can evoke emotions – you can capitalize on that nostalgia while offering a trendy, unforgettable meal that will undoubtedly do well on any type of menu.
Today’s varieties of flavorful cheeses make it easy for chefs and operators to customize their own offerings. Whether it’s adding roasted tomatoes, hot pepper bacon jam, or prosciutto, Chef Dively says that creating a unique grilled cheese is a great way to draw customers to your establishment: “Take something classic and familiar, and add your twist it. You have bread, cheese, butter, and heat. You can alter any of these components to create a custom grilled cheese.
Not Just Any Grilled Cheese Sandwich: Tips & Tricks
The “bones” of grilled cheese— cheese, butter, bread—endure, but creative spinoffs offer satisfying flavor and variety. Additionally, selecting a few ingredients you already have in-house can help increase cross-utilization while creating a stand-out sandwich that doesn’t require a bunch of new ingredients or additional prep. Whether that’s the pimento cheese from an appetizer offering, the bacon from the breakfast menu, or fresh baby spinach from the salad bar, you can use items you already have to make your grilled cheese stand out, Dively says.
The Greatest Thing Since Sliced Bread
When it comes to bread, the options are plentiful: standard white bread, Texas toast, and sourdough make great fresh or pre-sliced options. If you don’t already use sliced bread for your menu and don’t want to add one, use what you have! “Grilled cheese works great with focaccia, croissants, or even pita bread,” says Chef Dively. Trendy breads such as sliced brioche, Hawaiian, or piadina are soon becoming more prevalent on menus across all styles of operations. Keep in mind, she advises, that larger/thicker sandwiches cooked elsewhere may need to be popped into an oven briefly to ensure that all the cheese is properly melted to help create an “Instagram cheese pull” moment.
Butter ‘Em Up
Always select high-quality salted butter. For a twist, you can use beef tallow, bacon fat, or duck fat instead – but Chef Dively doesn’t recommend oil as it can add a greasy mouthfeel. Reduce greasiness further by buttering the bread instead of the cooking surface.
It’s So Easy Being Cheesy
- “While there are many options for cheese, you will want to select at least one that melts well. If you want to incorporate shredded cheese, Chef Dively advises staying away from pre-shredded varieties. “The cellulose coating that prevents sticking will thicken the cheese instead of letting it melt to the smooth consistency you want.” To solve this, she advises shredding it yourself or using slices.
- Mozzarella, American, or Monterey Jack are great cheeses to start with: they are mild, and they melt well. Two or more types of cheese are a real winner, so you can try pairing it with a super-flavorful cheese that may not melt as well, such as Manchego, Bleu cheese, or Brie.
- With these, you’ve got the perfect balance of flavorful cheese and melty cheese. “Sneaking in a little spread of cream cheese or mascarpone will create an extra creamy center, leaving your customers wondering why your grilled cheese tastes so much better than the one they make at home,” she recommends. You can even add more cheese to the outside of the sandwich by crusting it with shredded Parmesan or Romano for added crunch and flavor. “
We’ve Got a Good Filling About This
- Use innovative fillings to accompany the cheese. Anything is fair game, but Dively cautions, don’t use too many, or else it’s just a regular sandwich.” For a protein, try chopped steak, pulled pork, sliced rotisserie chicken, or candied bacon. Fruits and vegetables can help, too: sliced pears and apples go well with cheddar or brie, and tomatoes are impeccable with provolone, mozzarella, and American cheese.
- You can also spice things up with signature plus-one condiments. Go global with chutney, Sriracha, or salsa. Enhance flavor with fruit jam, onion marmalade, relish, vinaigrettes, truffle oil, etc.
No Need to Reinvent the Griddle
- Cooking the whole sandwich comes with a variety of options too: you can use a panini press, grill it, broil it, or even bake it – even operators with only an oven can execute one, says Dively.
- If you’re opting for grilling or pressing, Dively advises starting with a surface that is medium heat, not super hot. The bread’s sugars need time to caramelize, creating a sweet and savory foundation for the sandwich. This is called the Maillard reaction. Cooking on too hot a surface will burn the bread instead of going golden, crispy brown.
- If you’re opting to bake, she recommends buttering the side of the bread that will be on the pan and placing cheese and toppings on each slice. Leave it open cheese-side-up, and cook until the cheese is bubbly. Then, press the sides together and serve. For non-baked options, make sure to press and flip at least twice.
Heat Up Gourmet Grilled Cheese Sandwich Sales
Beyond building the perfect sandwich, you can build grilled cheese sales in the following ways:
- Create signature grilled cheese sandwiches. “Check out what your competition is doing and review what options you have available to you, then determine your strategy from there and get creative” Dively advises. For example, break away from the traditional pan and flat-top grilling and try creating your signature sandwich on a char grill or wood-fired oven for more flavor impact.
- Run limited-time offers (LTOs) and daily specials. Update with seasonal ingredients, or tie specials to themes—e.g., National Grilled Cheese Month (April).
- Involve Your Staff. Be sure to let your staff sample your grilled cheese at pre-shift meetings so they know how to sell your product. Engage the staff to solicit comments from your guests and make changes if needed.
- Provide flavorful accompaniments. Dips for dunking, tiny “shots” of tomato or other soups, and appetizing side options can make a big difference.
- Get creative with plating and aesthetics. Prepare your grilled cheese and use a pastry cutter to make small circles in the sandwich. Then use it as a “topper” for soups, such as tomato or cheese, or as a salad crouton.
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