Even though the temperature is hovering around the 80s and Birkenstocks are still everyone’s shoe of choice, I can safely say that autumn is now upon us. While I’m a huge proponent of pumpkin spice everything and soup for every meal, my favorite fall snack is a crisp apple with, if I’m feeling a little extra festive, a sprinkle of cinnamon. The other day I wondered what would happen if I paired this with the timeless grilled cheese sandwich and not to brag, but this may be the Best Peirce Hack Yet.
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.
If you’re familiar with my past Made in Peirce installments, you know that I don’t settle for simplicity in the servery. I’ll be damned if I don’t have you eating gourmet in no time. This time around, I decided to take a spin on a dainty dessert option. Come out of the servery with a couple of these bad boys on your plate and your friends will definitely be impressed, I promise.
Earlier today a rogue baby was spotted in Peirce. Where did it come from? Who does it belong to? Was it conceived here?
Car won’t start? Shuttle not moving today? Forgot the 9 am deadline for Kenyon Carry-Out? Fear not, Kenyon. We have a solution for your Panera-related woes.
- Deli bread of choice
- Mac ‘n cheese (or other warm bowl-filling substance such as soup)
- Additional toppings to your liking
- We recommend:
- Cold well shredded cheese
- Salad bar peas and carrots
- Deli jalapeños
- We recommend:
If my previous installments of Made in Peirce haven’t clued you in enough, I love using the Peirce panini press to do things for which it was certainly not made. Next in my series of irresponsible panini press usage, I make my favorite form of onions: caramelized. The bin of raw chopped onion in the topping station between Vegetarian and International has been calling to me the last couple times it’s been out, so I figured I’d finally go for it. Needless to say, I’m so glad that I did.
Now that it’s winter and snowing everywhere, everyone crowds around the toasters in Peirce as they occasionally set fire to bits of bread in awe. Whether you like jam, butter, or peanut butter on your toast, it arguably is one of the best and most convenient meals to make in Peirce. However, it’s time to add some “crunch” to that bread. For you fruit and granola lovers out there, here’s a new recipe for the ultimate toast.