What could be better than a classic grilled cheese sandwich, buttered and toasted to crispy, gooey perfection? Eric Greenspan has a few ideas.
The LA-based chef’s new cookbook, “The Great Grilled Cheese Book,” is full of them. Greenspan draws upon his experiences working at Michelin-starred restaurants to turn the humble sandwich into complex works of culinary art. Focaccia or cornbread might replace white bread; American cheese is infused with beer or Sriracha, or swapped out for sharp gouda or creamy Camembert; poached tuna or slow-braised ribs add heft and flavor; and homemade jams, chutneys, and pickles cut through the rich with sweetness and acidity.
