More Than Just Cheesesteaks: The Philadelphia Sandwich

Monday, August 20, 2012

Even though Philly’s hot and humid summers do not exactly lend themselves to hot sandwiches, now is the time for the perfect grilled cheese. Why? Well, I would argue that it’s all about the tomatoes. I like a grilled cheese with a slice of tomato, but the tomatoes I’m getting at market right now are as close to tomato perfection as it gets. The sandwich above is honey wheat bread (made with local honey) with Doe Run Farm fontina and heirloom tomatoes (bought from their stand at the Lansdowne Farmer’s Market)—it was my lunch today, and I’m quite happy about that.

If tomatoes aren’t your thing, I still think this is the time for grilled cheese. There are so many other vegetables that go great—zucchini, mushrooms, eggplant, and more.

We’re also really lucky to have such great dairies in the vicinity. Cheese makers are plying us with great goat cheese, fresh mozzarella, and dozens of other cheeses that melt fantastically.

My question to you: What’s your favorite combo of locally made/grown bread, cheese, and vegetable to make a summertime grilled cheese?