SALISBURY’S DELI AND GRILL: Here, the grilled cheese is served on a ciabatta bun. 1123 E. Vine St., Lodi, (209) 269-8909, SalisburyCompany.com
UPGRADE TIME:
PORTER’S PUB: Crispy bacon and smooth cream cheese make for an extra indulgent take on the traditional grilled cheese. 121 S. School St., Lodi, (209) 400-7147, PortersPubLodiCA.com
Looking to upgrade your grilled cheese? Make a visit to Lodi’s Cheese Central and get tips straight from the cheese mongers themselves. Cate Schmiedt says, “We have a few pieces that make amazing grilled cheeses!” Cheese Central has close to 100 cheeses from all over the world including a case reserved just for California varieties. Cate suggested three in particular when building your grilled cheese:
RUBY’S BAKERY & CAFÉ: Try their in-house baked sourdough with the freshest provolone and white cheddar, garnished with broccoli rabe pesto. 11 S. Church St., Ste. B, Lodi, (209) 400-7972, RubysBakeryAndCafe.com
“Tavolieri is an Alpine style cheese. It’s very melty, we like to say it teaches the other cheeses how to melt. It’s one of our favorite cheeses for a grilled cheese.” “For something closer to home,” says Cate, “Try our Pt. Reyes Toma, a mild cheese we offer in different flavor profiles, a favorite being our Tomarashi, featuring black and white sesame seeds, chili powder, and seaweed.” One of Cheese Central’s favorites, dating back to the 8th Century from England, is the Cooper’s Hill, a Gloucestershire cheddar with dried onion and chives, perfect for what those in the U.K. call a grilled cheese—a “toastie.” “There is even a festival in England for this cheese, rolling it down an actual hill as fast as 80 mph!”
CHEESE CENTRAL $$, 11 N. School St., (209) 368-4420, CheeseCentralLodi.com
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National Grilled Cheese Day FOUR TO TRY OR DIY BY SARAH STEFFENS / D
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SARAH STEFFENS
he grilled cheese sandwich has been a preferred afterschool snack and comforting quick dinner since its invention during the Great Depression, becoming especially popular for Navy cooks to create for troops, ensuring an affordable and filling meal during World War II. Originally an open-faced sandwich called a cheese dream, it consisted of a slice of bread slathered with butter, oil, or mayonnaise on its outside, topped with cheddar or American cheese, then broiled until golden. The grilled cheese has since been updated with gourmet ingredients, fancy aged cheeses, cured meats, and seasonal veggies. Keep reading to learn where you can find some of the area’s finest pressed sandwiches to celebrate National Grilled Cheese Day on April 12.
Try the five-cheese grilled sandwich served on savory rosemary sourdough for a grown-up version of a childhood classic. 114 N. San Joaquin St., Stockton (209) 227-8585
