There's a moment every fall when the air turns cold and the only acceptable lunch is a grilled cheese and a bowl of tomato soup.
We're there. Let's do it properly.
The short answer
Blend a great melter with a big-flavour cheese. Our house blend: two parts Gruyere, one part old cheddar, grated. Sourdough, butter edge to edge, medium-low heat, lid on.
Why one cheese isn't enough
A great grilled cheese needs a cheese that melts into a gooey pull and actually tastes of something.
The catch: the best melters are usually younger and milder, and the most flavourful cheeses are often older and drier, which can go oily or grainy in a pan.
The answer? Blend them.
The melters
Gruyere: smooth, stretchy and nutty. The backbone of the best grilled cheese we know.
Raclette de Compton: raclette was born to melt, and this one comes with black pepper built in.
Gouda with Fenugreek: creamy and a little sweet, with a maple-ish warmth.
The flavour bombs
Millbank Old Cheddar: sharp, tangy and exactly what you're picturing.
Caramelized Onion Cheddar: like French onion soup moved into your sandwich.
Appletree Smoked Cheddar: for a grilled cheese that tastes like a campfire.
The method
1. The bread. Sourdough or a sturdy country loaf. Soft sandwich bread collapses.
2. The butter. Outside, edge to edge. Some people swear by mayo instead. They're not wrong.
3. The cheese. Grate it, don't slice it, so it melts evenly.
4. The heat. Medium-low with a lid. Low and slow melts the middle before the outside burns.
5. The rest. Flip once, then let it sit one minute before cutting. That minute stops the cheese running everywhere.
Level up
A thin layer of Confit Fig Jam or Pear Ginger Jam inside, a few slices of apple, or a sliver of Prosciutto.
And a cornichon on the side, always.
Come by 614 Gerrard St E and ask for a grilled cheese blend. We'll cut you a little of each. #AllTheBestStuff