If you've been to Boston, then you know how just how incredible the food scene is. Whether it's a freshly stuffed cannoli from a legacy bakery in the North End - home to some of the most traditional Italian food in the country - or a plate of dim sum from Chinatown, the city has it all. There's truly no shortage of delicious options to choose from.
There is no time of year - or time of day - that a grilled cheese sandwich is not a welcome food. The simple combination of crisp, buttery, griddled bread and melted cheese is a universally adored food for people of all ages. But there is no reason that your grilled cheese can't change with the weather, incorporating new ingredients to give that favorite sandwich a touch of seasonal flair.
Toum Grilled Cheese Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery. Hey, Ham, what are you making? I'm making toum grilled cheese. Toum grilled cheese is based off of my favorite, favorite snack, which is a Lebanese akkawi cheese manakish. My favorite condiment for that is toum.
While you can stick to classic cheese slices (you know the ones), I normally like to play around with my ingredients and add some flair to the humble sandwich. Sometimes it's Brie and pear; other times I'll go with a truffle cheddar. This fall I've found my latest obsession that completely takes my grilled cheese sandwiches to the next level: caramelized figs.
Chef Thomas Keller transforms grilled cheese by using brown butter for richness, swapping regular cheese for nutty Gruyere, and choosing brioche for a fluffier, tastier sandwich.
