Put down that mac and cheese sandwich and brace yourself, Kenyon. You’re about discover the National Treasure of Peirce meals and it isn’t going to cost you a 30 minute wait. This “Made in Peirce” artisanal grilled cheese is the brainchild of George Costanzo ’19 and it’s going to change your life. (Seriously though, during this interview at least 2 people were inspired to make their own grilled cheese.) Audrey Neubauer ’19 joined us on the journey and offered a quote about the impact that this sandwich has had on her life.
The first time I tried George’s grilled cheese, I didn’t know what I was in for. One bite…my whole life turned upside down. Since then, I’ve been learning how to make [the grilled cheese] and refining my knowledge. Each day my life gets better, each day gets better.
Read on to learn how George achieves this cuisine.
Step 1: Theme music. George began his grilled cheese process with some music in order to set the mood. The mood was that of Peirce, yet better. Much better.
Step 2: Grab a crisp sheet of that sweet sweet paper next to the panini press.
Step 3: Head over to the bread section and select your favorite. George prefers potato bread, the Danny DeVito of breads.
Step 4: Toast each slice of bread on one side, with the heat turned up as high as possible. The bread should look a little well done, but not burnt.
Step 5: Butter the outsides lightly. The butter helps when it comes time to grill that cheese!
Step 6: Get creative! Add three pieces of cheese to your bread. Feel free to mix it up! On this day, George was feeling spicy so his sandwich was comprised of swiss, cheddar, and pepper jack.
Step 7: Do whatever you want with vegetables, but be sure to add some for extra flavor and texture! George, still feeling notably spicy, went with green peppers and jalapenos.
Step 8: The sauce is crucial to this grilled cheese. Chipotle mayo is a fan favorite, although all sauces are welcome.
Step 9: Grill. Tip: use the second smaller handle on the panini press for a more even grill!
Step 10: Halfway through grilling, turn the sandwich. This will add a cross-stitch artisanal pattern to the aesthetic of your sandwich.
Step 11: Get that grilled cheese fresh off the press when there’s cheese coming out of the sides. That’s when you know it’s time to enjoy.
Before parting ways, George offered one last message to his audience,
At the end of the day you just want everyone to have a good experience with their grilled cheese.
We did, George. We did.