Sandwichland

Regarding Grilled Cheese, and the Relative Merits of Griddling or Pressing

The jalapeno popper at American Grilled Cheese Kitchen.
The jalapeno popper at American Grilled Cheese Kitchen. Photo: Brian Smeets/Grub Street

Nate Pollak, the co-owner of American Grilled Cheese Kitchen, pens a piece for the HuffPo in which he lists the pros and cons of various methods of “grilling” the grilled cheese, including the griddle, sandwich press, and the method they use at his restaurant, the convection oven. Not surprisingly, he doesn’t make a single mention of burgeoning grilled-cheese chain The Melt. [HuffPo]

Regarding Grilled Cheese, and the Relative Merits of Griddling or Pressing