Metro Atlanta grilled cheese sandwiches you need to try
Metro Atlanta grilled cheese sandwiches you need to try
These grilled cheese sandwiches will hit the spot when you're craving something cheesy
These grilled cheese sandwiches will hit the spot when you're craving something cheesy
Edgars Proof & Provision serves “The” Grilled Cheese, a combination of fontina, cheddar, Swiss and pecorino spread on jalapeno corn bread. Add bourbon barrel-aged bacon for $3 more.
Edgars Proof & Provision
659 Peachtree Street NE, Atlanta
404-897-5045
https://www.proofandprovision.com/
From partner and chef Chris Hall of Local Three: “For me, one of my favorite dishes ever at Local Three was an homage to my grandmother. It was on our first menu and has been on many since. It was simply called ‘Tribute to Grandma’ and was my take on what my grandmother used to serve us: a grilled cheese with Campbell’s tomato soup. We obviously made our soup from scratch and I kept the grilled cheese pretty authentic: sourdough and American cheese.”
Ben Barth, chef de cuisine at Local Three provides the recipe for his “Epic Grilled Cheese.”
2 slices sourdough bread
Unsalted butter, room temperature
2 slices American cheese
2 ounces shredded Monterey Jack
2 ounces shredded Cheddar
2 ounces crumbled blue cheese
3 ounces Nueske’s bacon, cut in half and cooked until crisp
Lightly butter both sides of the sourdough slices. Toast both slices on grill, griddle, or in a cast iron pan, over medium heat, until first side is golden brown. Then flip bread over and add American cheese and Monterey Jack to one slice and the Cheddar and blue cheese to the other. Continue to heat until the cheeses melt and the bread turns golden brown. Add the bacon and assemble the sandwich.
Local Three Kitchen & Bar
3290 Northside Parkway NW, Atlanta
404-968-2700
http://localthree.com
Park Tavern’s Southern Grilled Cheese is made with Fried Green Tomatoes, Havarti, smoked Cheddar and Gruyere and a touch of Dijon served on H&F Co. semolina bread.
Park Tavern
500 10th Street, Atlanta
404-249-0001
http://parktavern.com
Twain's Brewpub & Billiards offers various grilled cheese sandwiches as part of its daily specials with rotating options throughout the year. Chef Ryan Burke, the executive chef of the restaurant, notes that his personal favorite is this one - brioche bread with white cheddar, pickled butternut squash, beer mustard and bacon. It's a perfect mix of the seasonal flavors, in particular the butternut squash, and adds a great texture to it.
Twain's Brewpub & Billiards
211 East Trinity Place, Decatur
404.373-0063
www.twains.net
From Tupelo Honey executive chef Eric Gabrynowicz: “For our Slow-Roasted Pork Grilled Cheese, the pork is liberally seasoned with salt and pepper and then slow roasted and basted in bacon drippings. We then cool and pull the meat before crisping it on a griddle. We then layer thick pumpernickel, white Cheddar, the crisped pork and a cranberry chipotle BBQ sauce on a griddle covered with clarified butter. It is delicious!!!! It’s a special sandwich in that it is unique and fun. The cranberry chipotle BBQ sauce is a baked sauce that has an underlying heat with sweetness on the front palate.”
Tupelo Honey:
4600 Roswell Road, Sandy Spring
404-649-6334
http://tupelohoneycafe.com/location/sandy-springs
From Cooks & Soldiers’ executive chef Matthew Ridgway: “The name of our grilled cheese sandwich comes from the Bikini Concert Hall in Barcelona, in the district of Les Corts. Vendors have been selling pressed ham and cheese sandwiches to late-night revelers and concert-goers for years. This is a homage to that very sandwich, which contains truffle, American cheese, a aioli truffle pate. This is thinly lined between two pieces of pan de mie bread and then pressed. Making the sandwich a perfect marriage with luxurious and humble ingredients.”
Cooks & Soldiers
691 14th Street NW, Atlanta
404-996-2623
http://cooksandsoldiers.com
Hudson FC Executive Chef Fran Rotella put a new grilled cheese sandwich on their menu, the "FC Grilled Cheese" with brie, green apples and house-made apple butter. Fran is a native of Lancaster County, and was missing a good apple butter that reminded him of back home, so he made one for the restaurant. The apple butter paired with the buttery bread and the brie makes for a contrasting and delicious bite.
Hudson FC International Sports Pub
4058 Peachtree Road, Atlanta
404-233-2323
www.hudsonfc.com
Andrew Smith serves this grilled white Cheddar, bacon, jalapeno and blackberry compote sandwich on TGM bread.
West Egg Cafe
1100 Howell Mill Road, Atlanta
404-872-3973
http://www.westeggcafe.com/
Chef Dave Leskie recently created a new grilled cheese menu at Barleygarden Kitchen & Craft Bar. The options include the “So Cheesy” with provolone and American cheeses topped with lingonberry or beer mustard; the “Best Day Chevre” with roasted red peppers, goat cheese, bacon and arugula; the “I’m Better with Cheddar” made with apple butter, smoked Cheddar and chorizo; the “You Can’t Put It Pastrami” with pastrami, Gruyere, beer mustard and served on rye and “The Gobbler” with provolone, sliced turkey, almonds and apricot ham. Leskie says, “Grilled cheese sandwiches aren't just a quick and easy dinner anymore. If you think outside the box a bit, a grilled cheese sandwich can be so much more than just bread and cheese. Grilled cheese for breakfast is one of my favorite weekend meals. I start off with some oatmeal bread and cheddar cheese. The combinations from there are endless, as I like to add a fried egg, avocado slices, Canadian bacon, baby spinach and chives. So much goodness packed in between two slices of perfectly crusty bread and melted cheese. What a way to start the day."
Barleygarden Kitchen & Craft Bar
900 Avalon Blvd., Alpharetta
678-266-6218
barleygardenkitchen.com
TWO urban lick’s executive chef Michael Bertozzi offers a pimento cheese BLT for brunch. It includes eggs over medium, fried green tomato, bacon-lemon aioli and spring salad.
TWO urban licks
920 Ralph McGill Boulevard, Atlanta
404-522-4622
https://www.twourbanlicks.com/
From Chris Kelly, sous chef at Park 75 at Four Seasons Hotel Atlanta. “The dish is a play on a Croque Monsieur with beautiful American-inspired ingredients. There is a béchamel cream sauce with Karst Cheese with Texas toast and country ham, and finished with a fried egg. Grilled cheese actually brings back several fond memories of coming home from school, and wanting a quick snack when I walked in the door. It was one of the first dishes I learned to make for myself, and I took a lot of pride in making it perfect every time. This rendition is a few of my favorite because the Karst is a cheddar/ Gruyere blend from Vermont and the ham is from North Carolina. They pair perfectly together and the béchamel with the egg brings it together beautifully." The Country Madame is only available on the Park 75 Saturday brunch menu.
Park 75 at Four Seasons Hotel Atlanta
75 Fourteenth St NE, Atlanta
404-881-9898
https://www.fourseasons.com/atlanta/
From EJ Hodgkinson of King + Duke: “This grilled cheese lives on our menu at King + Duke throughout the year. The reason I like this grilled cheese so much is the combination of cheeses, along with the mushrooms preserves in sherry, complement one another perfectly. The cheeses are combined specifically for the sandwich, one melty, one funky, one sharp. This creates a perfect grilled cheese in my opinion, with texture, flavor and that nostalgic gooey cheese in each bite.”
King + Duke
3060 Peachtree Road NW, Atlanta
404-477-3500
http://kinganddukeatl.com
From Andreas Muller of Terminus City BBQ: “Our pimento cheese is made with 15-month aged cheddar, Parrano, smoked cheddar, roasted red peppers, sweet Vidalia onion, garlic, Duke’s mayo, and a special blend of spices. This is served on buttered and toasted H&F bread, and served with pickles and onions. It is served every Saturday at the Terminus City BBQ pop up, located at ASW Distillery.”
Terminus City BBQ Pop-up
199 Armour Drive NE, Atlanta
[no phone]
https://www.facebook.com/terminuscitybbq/
From Justin Gottselig of no. 246: “I grew up on a classic grilled cheese - American cheese and Wonder bread toasted in a pan with butter. We always dipped it yellow mustard, very important. Usually served with a side of Campbell’s soup, tomato or chicken noodle. All-American lunch baby.”
no. 246
129 E. Ponce de Leon Avenue, Decatur
678-399-8246
http://no246.com
From Wayne Rheinlander, chef of HOBNOB Neighborhood Tavern: “A great grilled cheese sandwich represents good American comfort food. One of the first things I learned to cook as a child was a grilled cheese sandwich made with stale white bread, lots of butter and melted cheddar cheese. Cook the sandwich in a sauté pan until the bread is perfectly toasted and the cheese gets molten. You almost burn your mouth on that first bite! I currently prepare my grilled cheese with two thick slices of potato bread or brioche, a blend of provolone and cheddar and use Duke’s Mayo as a substitute for the butter, which gives the bread a nice tangy and crunchy texture. My kids love my grilled cheese the same way I remember loving it when I was growing up!”
HOBNOB Neighborhood Tavern
1551 Piedmont Ave NE Atlanta
404-968-2288
https://www.hobnobatlanta.com