As I prepare for my annual trip to the Culinary Institute of America, I can’t help but look forward to discovering the latest and greatest food trends. With 27 kitchens, and a student body that has one unified goal of great food, anything can happen.

I probably receive 10 or 15 magazines a month extolling the latest and greatest in the food world, of those I rely on two or three to keep me current with food happenings. The great thing about the Culinary Institute? That’s exactly where these happenings begin. “Healthy” and “green” are hot now, but much like technology and fashion trends, they can change quickly. (I have a friend who is waiting for “deep-fried” to make its reappearance. She’s convinced that anything deep-fried is good.)

And, much like technology and fashion, some trends take a little longer to reach Fairbanks. And once here, they don’t always take hold. One trend that is hot with some of my food-friends in Canada is fish acupuncture. Yes, fish acupuncture. It allows them to serve the sushi, well, shall we just say really fresh?

Like Carhartts in Fairbanks, there are some foods that just simply never go out of style, specifically, grilled cheese sandwiches. The cheese might change, but the concept remains the same. What child of the ’70s and ’80s didn’t have an open-faced toasted tuna and cheese sandwich? And who hasn’t had a grilled cheese sandwich and bowl of tomato soup for lunch on cold winter day? (OK, I do know one person who has never had a grilled cheese sandwich with tomato soup — but she’s just not normal!) We’ve come a long way from white bread and American cheese; today’s gourmet grilled cheese sandwiches are hot.

This month, we’re going to get creative with the grilled cheese sandwiches. While you can try different breads, and different ways to toast or grill the bread, it’s the cheese that’s going to have the biggest impact on flavor. Certain cheeses melt better and taste better. You’re not going to want to use a firm cheese like Asiago or Parmesan Reggiano. You can use semi-firm cheeses like Jarslberg, Gruyere or Cheddar as long as they’re not too crumbly. Semi-soft cheeses like Gouda or Monterey Jack, have great melting qualities. Semi-firm cheeses tend to have a sharper or stronger flavor; the semi-soft cheeses tend to be a bit milder. Using a combination of both can make a for a great tasting sandwich.

Bleu-veined cheeses are my personal favorite; Gorgonzola is wonderful in this first recipe. The ingredients in these recipes might sound a little odd, but the combinations really work. Trust me.

Gorgonzola, Red Onion and Tomato Grilled Cheese

4 ounces crumbled Gorgonzola

thinly sliced red onion

thinly sliced tomato

4 slices wheat bread (honey wheat is ideal)

mayonnaise

Butter the outside of your bread. Heat your skillet to medium. Lay one slice of bread — butter side down — into the skillet and assemble your sandwich, starting with the thinly slice onion, gorgonzola, tomato and then the mayo. Top the sandwich with the other slice of bread, butter side up this time, Grill until golden brown and serve immediately.

Crab-Cheddar Melt

This is a great sandwich on thick sliced bread; French bread sliced on a bias works well. 

8 ounces of crab meat

1/3 cup of dices Anaheim or Pasilla pepper

2 green onion thinly sliced

1 stalk of finely diced celery

2 tablespoons mayonnaise

1 dash of Old Bay seasoning

6 ounces of sharp cheddar

Salt and pepper to taste

Combine all of the ingredients and two ounces of the cheese. Lightly toast the bread on both sides and butter the outsides. In a medium-heat pan place one slice of bread butter side down, top with the cheese and crab mix. Place the top slice of bread, butter side up onto the sandwich. Grill and flip until both sides are a golden brown.

Makes four small (or two large) sandwiches.

Brie and Roasted Red Pepper

This sandwich is great for parties. If you prefer, you can add a nice thin layer of ham to the sandwich, but the cheese and the peppers are great by themselves.



1 loaf of chapatti bread

10 ounces of double cream brie cheese (more or less if desired)

3 roasted red peppers (one 12 ounce Jar)

Slice the bread lengthwise, on the bottom layer lay out your cheese and top with the roasted pepper.

In a large skilled over medium low heat, grill the sandwich bottom, and place the other half on top of the sandwich. It helps to weigh the bread down by placing another — smaller — skillet on top. Grill until the sandwich is hot and the cheese is melted. Slice into sections and serve.

We know that wine and cheese go hand-in-hand, like mint to lamb, applesauce to pork, and beer to brats. Grilled cheese sandwiches and wine? You bet! The question is, what wine with what sandwich? I would recommend a nice Shiraz, as it tends to have a bit of pepper, spice and tannic traits. Or, if you’re more of a beer person, a good Amber pairs nicely. 

I hope you’ll try some of these recipes. These sandwiches make for a great tasting and quick dinner.

As always, please feel free to call or e-mail me with any questions you might have, I enjoy hearing from you.

Darryl Allan is food and beverage director for Fountainhead Hotels, which includes Zach’s Restaurant at Sophie Station Hotel. He enjoys sharing his passion for fun, creative and great-tasting food. E-mail him at fb@fdifairbanks.com.