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Graham Elliot on Grilled Cheese


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.

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Photo by Esquire

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.