Do you like your grilled cheese plain with American cheese, rainbow-colored or loaded with bacon, jalapeño and tomatoes?
More than a quarter of Americans believe grilled cheese sandwiches should only have cheese and bread, according to a survey conducted in honor of April's National Grilled Cheese Month by bread maker Sara Lee. Not only is April grilled cheese month, but April 12 is grilled cheese day. No, you really can't have too much of a good thing.
While some might be firmly planted in the "traditional" grilled cheese camp, the survey of 2,030 consumers, found that others are ready to shake it up with almost two-thirds reporting they would eat a "mystery" grilled cheese sandwich.
Whatever your style, even traditional grilled cheese lovers can switch things up when making their sandwiches, according to MacKenzie Smith, creator of Grilled Cheese Social, who shared her tips in honor of the month when we celebrate all things grilled cheese.
Smith points to the rainbow grilled cheese, which features four different kinds of cheese.
"My rainbow grilled cheese blends the best of both worlds, and appeals to traditionalist because it's just cheese and bread, but has an adventurist twist where the rainbow comes in," she said.
To make the sandwich MacKenzie used four different food colors to die a tablespoon each of shredded mozzarella, white cheddar, shredded gruyere and shredded asiago. She then added each cheese in tight coordinating rows and on top of a piece of bread, and grilled.
"Rainbow food is huge right now with lattes, bagels even pizza – this sandwich ties that trendy aspect into it, but what’s also cool is each bite is a different cheese," she said.
Even if you're not up to a rainbow grilled cheese, MacKenzie said it's key to follow the three B's when making a sandwich.
"Base, butter and blend are the most important part of building a grilled cheese," MacKenzie said.
Base: Choose your bread. "Bread is a make or break situation," according to MacKenzie, who uses Sara Lee artisanal bread.
Butter: Some people skip the butter, but you shouldn't do it. "You are already indulging, so don’t skimp on the butter," MacKenzie said. She suggests brushing butter on each side of the bread before cooking.
Blend: The blend is whatever you put inside the sandwich. "Use flavors that compliment each other and not all cheese are created equal, some melt really nice, and others are hard and don’t melt," she said.
Happy National Grilled Cheese month!
Follow Mary Bowerman on Twitter: @MaryBowerman
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