Three Takes On: Grilled cheese

Brie & Raspberry Grilled Cheese

Robert Wood Johnson University Hospital, New Brunswick, N.J.

Timothy Gee, the hospital’s executive chef, says, “Gourmet grilled cheese never disappoints. We do three or four varieties, on a rustic Italian bread, sourdough bread or Texas toast, and we sell over 900 grilled cheese sandwiches every time.” One of the most popular sandwiches is a take on peanut butter and jelly—with brie taking the place of the peanut butter.

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Ranchero Grilled Cheese

Penn State University, University Park, Pa.

“We ran this sandwich on Nov. 3, National Sandwich Day, as a pace changer in our all-you-care-to-eat operations,” says Corporate Executive Chef Bill Laychur. “We got the idea from the Wisconsin Milk Marketing Board, and we modified the recipe slightly,” using cooked chorizo sausage links instead of ground chorizo, omitting the onion and potato puffs and adding sour cream. “The sandwich went over well and we may be looking to do more innovative grilled cheese sandwiches on our cycle menu.”

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Smoked Turkey & Gouda Grilled Cheese

Highmark Pittsburgh (Parkhurst), Pittsburgh, Pa.

“We offer this sandwich monthly and it sells out almost every time,” says Executive Chef Cameron Clegg. “Like [Pittsburgh’s] three rivers we have incorporated three rings of ‘fire’—smoky tomato mayo, smoked turkey breast and our locally sourced smoked Gouda cheese. I love using a panini press or a flattop griddle for this.”

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