For Chef Graham Elliot, grilled cheese is a sandwich perfected. And that says a lot coming from someone who’s made an appearance onIron Chef America. So, what keeps him coming back to the grilly?
Growing up, my mom would occasionally make them, but when she did, she’d cook like 20 at a time. They’d be cut into quarters and stacked a foot high on the plate. Sadly I recall that the majority of them received the old burn-and-scrape technique.