Double Side Grilled Cheese by Chef Adam Glick

The first side crackled to a crisp, the bread turning into a buttery crust while cheddar melted patiently inside. Then came the flip — and the trick. A handful of shredded cheese scattered directly onto the skillet, then the sandwich set gently on top. It hissed, stuck, and sizzled again, creating a lacy crown of caramelized cheese that would harden into a salty, crispy halo.

Chef Adam Glick

Double Sided Grilled Cheese

INGREDIENTS
  • 1 Butternut Squash (peeled, cubed)
  • Celery stock (chopped)
  • 2  Onions (chopped)
  • 2 Carrots (chopped)
  • Salt
  • Pepper
  • 1 tsp Curry Powder
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • Olive Oil
  • 1 tsp Mustard Seeds
  • 1 carton Chicken Stock
  • Fresh Thyme (a few sprigs)
  • Fresh Rosemary (1 sprig)
  • ½ – 1 cup Heavy Cream
  • Rustic Loaf Bread
  • Gruyere
  • Jarlsberg
  • 1 stick of butter
  • Chives (for garnish)
  • Papitas
DIRECTIONS

Bisque

  • Preheat oven to 400°F. In a large bowl, toss the butternut squash, red onions, celery, and carrots with olive oil, salt, pepper, curry powder, cinnamon, nutmeg, and mustard seeds. Spread evenly on a baking sheet and roast for about 45 minutes, or until the vegetables are tender and lightly caramelized.
  • In a large pot, heat a drizzle of olive oil over medium heat. Add the roasted vegetables and pour in 1 carton of chicken stock. Bring to a boil.
  • While the soup is coming to a boil, finely chop a few sprigs of rosemary and thyme, and stir them into the pot.
  • Once boiling, carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return the bisque to the pot.
  • Stir in heavy cream to your preferred richness. Season with salt and pepper to taste. Keep warm on low heat until ready to serve.

Grilled Cheese

  • Slice your rustic loaf into even pieces. Shred the Gruyère and Jarlsberg cheeses.
  • Shred Gruyere and jarlsberg.
  • Take two slices of bread. Add a generous pinch of Gruyère and Jarlsberg between the slices. Press the sandwich firmly together.
  • Then, top the outside of the sandwich (the side facing up) with another pinch of both cheeses and gently press down to help them stick.
  • In a hot skillet, melt 1 stick of butter. Place the sandwich in the pan with the cheese-covered side facing up.
  • Grill until the bottom is golden brown and crispy (about 2–3 minutes), then carefully flip and cook the cheesy top side until golden and the inside is melty—about another minute.
  • Slice the grilled cheese in half and serve warm alongside a bowl of the creamy butternut squash bisque.
KNIIFE UTILIZED

The Oliva 8-Inch Chef’s Knife isn’t just a beautiful tool—it’s the ideal companion for crafting comfort classics like grilled cheese and butternut squash bisque with precision, ease, and style.

For the Grilled Cheese:

  • Effortless Slicing: The razor-sharp edge glides through rustic loaves, ensuring clean, even slices of bread without crushing the crumb.

  • Perfect Prep: Easily shreds semi-firm cheeses like Gruyère and Jarlsberg, giving you delicate ribbons that melt evenly and quickly.

  • Clean Cuts: After grilling, the knife slices through gooey, golden sandwiches with minimal mess—preserving that beautiful cheesy pull.

For the Bisque:

  • Precision Chopping: Dices aromatics like onions, celery, and carrots with speed and uniformity for even roasting and flavor distribution.

  • Powerful but Nimble: The 8-inch blade is long enough to tackle a whole butternut squash, yet agile enough for mincing herbs like thyme and rosemary.

  • One Knife for All: From prep to plating, you only need one versatile tool—minimizing clutter and maximizing flow in the kitchen.

A Brief History of Grilled Cheese

The grilled cheese sandwich, as we know it today, is a relatively modern comfort food, but its roots go back centuries to the basic pairing of bread and cheese—a duo cherished across cultures and eras.

Ancient Origins

  • The idea of melting cheese on bread dates back to ancient times. The Romans were known to enjoy “panis et caseus” (bread and cheese), and similar combinations were common in medieval Europe.

Croque Monsieur: A French Cousin

  • In early 20th-century France, the Croque Monsieur emerged—a baked or fried ham and cheese sandwich topped with béchamel sauce and cheese. This luxurious relative likely inspired the American grilled cheese.

The American Classic Takes Shape

During the 1920s and 1930s, grilled cheese took on its modern American form thanks to:

  • The invention of sliced bread in 1928.
  • The development of processed cheese (like Kraft Singles) by James L. Kraft, which melted smoothly and had a long shelf life.

  • These innovations made the grilled cheese sandwich affordable, easy to make, and accessible to the masses—especially during the Great Depression.

Wartime and School Lunches

  • During World War II, the U.S. Navy served “American cheese-filled sandwiches” to sailors.

  • In the postwar era, grilled cheese became a staple in American homes and school cafeterias, often paired with tomato soup for a warm, balanced meal.

Modern Revival

Today, grilled cheese has evolved into an artisanal and gourmet dish, with chefs experimenting with:

  • Sourdough and rustic breads

  • Specialty cheeses like Gruyère, Brie, or aged Cheddar

  • Add-ins like caramelized onions, bacon, apples, and truffle oil

It has even inspired food trucks, festivals, and dedicated restaurants.

 Why We Love It

Simple, nostalgic, and endlessly customizable, the grilled cheese remains a beloved comfort food across generations and cultures.

 

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