7 Secrets From a Grilled Cheese Master

Daniel Krieger
Daniel Krieger

Of the many eventful holidays that fall in April, none is more delicious than April 12th, a.k.a. National Grilled Cheese Day. Yes, like so many culinary delights before it, the ooey-gooey sandwiches you grew up craving have their very own day of celebration. Even better, it happens to fall in the middle of Grilled Cheese Month. Which is why we’ve enlisted the expertise of Spencer Rubin, founder and CEO of Melt Shop, a New York City-based mini empire of grilled cheese eateries, to share his secrets on making the perfect grilled cheese sandwich. (For the record, Rubin gives his mom full credit for his own grilled cheese-making skills.)

1. Golden brown and crunchy is key.

“The perfect grilled cheese is golden brown, crunchy to the touch, and has a little bit of cheese that is nearly burnt on the side because it spilled out over the edges from cooking directly on the skillet,” Rubin says. “The cheese pulls away from you after your first, second, and third bite. It’s savory, salty, and I always like a little bit of acid from a tomato to cut through the richness of the cheese.”

2. Butter isn't your only base option.

But it’s probably your best option. “I like salted butter, but people talk about using mayo and margarine all the time,” Rubin says of what to put in your pan. “Salted butter drives the best results, if you ask me.”

3. Don't skimp on the bread.

"Quality bread is key," Rubin says. “Too soft and it doesn’t develop the right crust; too hard and it's like eating a crouton. Ideally you want day-old sourdough. Sourdough is key because the air pockets that develop while proofing help add to the texture. You want day-old bread because it has firmed up a bit, giving it a better crunch after toasting."

4. All cheese is delicious cheese.

“Obviously good cheese is the key to a great grilled cheese,” Rubin says. “But the best thing about grilled cheese is you can never really go wrong. Whether it’s a 5-year aged cheddar, cave-aged Gruyere, or Kraft singles, they're all delicious in their own ways.” As for which cheeses melt best? Rubin says that semi-soft varieties like Muenster and Havarti are the way to go.

5. Flavor your butter for an instant upgrade.

You don’t have to break out the fine china to fancy up your sandwich. Let the butter and/or bread do all work. If you want to take your sandwich to a more sophisticated culinary level, Rubin recommends using “truffle butter, herb butter, or garlic bread with garlic and Parmigiano.”

6. Salty and sweet is a great combination.

Tomatoes and bacon are tried and true add-ons. For an unexpected combination, Rubin recommends throwing in some jams and sweets. “I always love salty and sweet combinations,” he says, citing his favorite sandwich on the menu, the Maple Bacon (maple-glazed bacon, New York cheddar, and sharp brick spread on country white bread), as a perfect example. "The combination is insane.”

7. Sides aren't required, but they make it a meal.

Though for some diners a grilled cheese sandwich is an entire meal in itself, there’s no reason not to indulge in a side dish. Melt Shop is well known for its menu of tater tots, but lighter sides work, too. “I like a nice side salad with my grilled cheese,” Rubin says. “It’s nice to get a little green in your meal and a good vinaigrette always helps brighten things up."

This story was updated for 2019.

Naples, Florida, Resort’s Bottomless Bloody Mary Bar Costs $35 and Offers 48,000 Flavor Combinations

The Catch of The Pelican
The Catch of The Pelican

There's no limit to the snacks, garnishes, and full-fledged meals that can be served on top of a Bloody Mary. And at the Naples Grande Beach Resort in Naples, Florida, you don't have to edit yourself when assembling the cocktail. The bottomless Bloody Mary bar at the hotel's Catch of the Pelican restaurant has enough ingredients to make 48,000 possible combinations, and guests can access them all for $35, Travel + Leisure reports.

The drinks served at this bar start with either red or green Bloody Mary mix and vodka, or tequila if you want to make yours a Bloody Maria. You can dip the rim of your glass in one of the eight salt and spice mixtures created in house and up the heat factor with a dash of hot sauce—20 brands of which are available.

But the garnishes are where the bar gets serious. With 75 toppings to choose from, the spread looks more like a Vegas buffet than a Bloody Mary bar. Options include classics like olives and celery, as well as over-the-top indulgences like egg rolls, jalapeño poppers, and fried ravioli.

A single drink from the bar costs $14, but $35 for the bottomless option isn't bad if you think of the garnishes as all-you-can-eat brunch. The Catch of the Pelican also sells brunch items that aren't served on top of cocktail glasses. For diners looking for a more simple drink to go with their meal, there's a make your own mimosa bar.

The hotel restaurant serves brunch every weekend from 10 a.m. to 2 p.m. If you can't make it to Naples to try the Bloody Mary bar in person, you can experience the glory in the pictures below.

Bloody Mary Bar.
The Catch of The Pelican

Bloody Mary bar.
The Catch of The Pelican

Bloody Mary bar.
The Catch of The Pelican

Bloody Mary.
The Catch of The Pelican

[h/t Travel + Liesure]

We’re Lovin’ the McSki, Sweden’s Ski-Thru McDonald’s

Per-Olof Forsberg, Flickr // CC BY 2.0
Per-Olof Forsberg, Flickr // CC BY 2.0

Gliding down the slopes for a few hours can leave you happily exhausted and so ravenous that you wish you could stuff a big, juicy burger in your mouth before you even get back to the lodge. At one Swedish ski resort, you can.

Lindvallen, a ski resort located approximately 200 miles northwest of Stockholm, is home to the McSki, a quaint, wood-paneled McDonald’s that you simply ski right up to. If all the surrounding snow leaves you with a hankering for a McFlurry, have at it; Delish reports that you can order anything from the regular McDonald’s menu. (Having said that, we can’t promise the McFlurry machine will actually be working.)

The ski-thru window is ideal for skiers and snowboarders who don’t want to break for a lengthy lunch, but there’s an option for people who would rather not scarf down a combo meal while standing up: According to the blog Messy Nessy, the indoor seating area can accommodate up to 140 people.

The McSki has been delighting (and nourishing) vacationers since it opened in 1996, and it’s definitely a must-visit for ski lovers and fast food aficionados alike. It’s not, however, the strangest McDonald’s restaurant in the world. New Zealand built one inside an airplane, and there’s also a giant Happy Meal-shaped McDonald’s in Dallas. Explore 10 other downright bizarre McDonald’s locations here.

[h/t Delish]

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