One of the first things I ever learned to make for myself was a grilled cheese sandwich. I observed attentively as my grandmother assembled white bread with mayonnaise and soft butter, sandwiching two slices of American cheese before toasting it in a cast iron skillet. Her version was unmatched, but by the time I reached middle school, I could successfully whip up my own, making it the ideal indulgence—especially when paired with a bowl of tomato soup on a chilly day.
While my culinary preferences have since developed, my fondness for a delicious grilled cheese sandwich remains unwavering. During a recent visit to the Tillamook creamery in Oregon last fall (which felt like a sacred journey for a cheese enthusiast like myself), I was introduced to their Double Cheddar Grilled Cheese, a meal that left a lasting impression. So enamored was I with this creation that I sought out their chef, Josh Archibald, to share the recipe, and he graciously complied.
The dedicated team at Tillamook relentlessly pursued grilled cheese perfection for approximately two years before including the sandwich on their menu at the creamery and PDX airport, resulting in a perfectly toasted, gooey, and irresistibly cheesy masterpiece.
Josh Archibald, head chef at Tillamook, advocates for the use of cheddar as the ultimate choice. He suggests a blend of two slices of Tillamook Farmstyle Medium White Cheddar and two slices of Tillamook Farmstyle Sharp Cheddar for the perfect combination of creaminess, meltiness, butteriness, and the beloved sharp cheddar flavor.
To craft the flawless grilled cheese, Archibald begins by spreading a mixture of butter and mayonnaise on thick sourdough bread, achieving a delightful balance of creaminess and crispness during toasting. He prefers using a Japanese-style mayo at Tillamook, but any mayo of preference will suffice.
When preparing the grilled cheese, Archibald recommends starting in a warm pan and adjusting the heat as necessary. Rather than adhering to traditional techniques of flipping only a few times, he suggests flipping and turning the sandwich frequently to ensure both perfectly melted cheese and an evenly toasted exterior.
Since the addition of the iconic Double Cheddar Grilled Cheese to the menu, Tillamook has sold an astonishing 90,000 sandwiches annually, showcasing their expertise in crafting the ultimate grilled cheese experience. Here are some of Archibald’s top tips:
– Use 3/4-inch slices of sourdough bread and apply a 50/50 blend of Tillamook Salted butter (whipped) and Japanese mayonnaise for a golden brown crisp and enhanced flavor.
– Adjust heat during cooking if needed, with a preference for a warm pan and a longer cooking time, flipping and turning the sandwich frequently.
– While cheddar remains Tillamook’s primary choice for grilled cheese, Archibald suggests experimenting with different cheese blends like mozzarella or smoked cheddar for added flavor profiles.
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