In honor of Grilled Cheese Month, we’re celebrating all things melty by teaming up with our favorite NYC restaurants to get their take on the best way to enjoy the ultimate comfort food!
This week, cheese lover John Winterman of Michelin-Starred restaurant Batard puts Cabot Clothbound Cheddar at center stage for a luscious sandwich that is equal parts grilled cheese and Welsh rarebit. Cabot’s brothy and savory character is highlighted by cooked leeks, while the subtle fruit flavors are accented with a touch of nutmeg.
John Winterman’s Grilled Cheese
– 3 tablespoons butter
– 1/4 cup flour
– 2 cups milk
– 1/2 pound Cabot Cheddar (cubed)
– black pepper to taste
– pinch fresh grated nutmeg
– 1/4 cup melted leeks
– pickled red onion
Melt butter in pan, add flour and whisk to combine. When blended add milk, slowly, but whisk rapidly as milk is combined and thickened. Add cheese slowly, over low heat, until melted – do NOT cook further.
Fold in black pepper and nutmeg. Fold in melted leeks.
Ooze mixture onto two slices of toasted bread and place in oven which you cranked to 400 degrees F. When bubbling, remove from oven, top with pickled red onion, and close the sandwich
Baller move: mix in a little Newcastle Brown Ale into the sauce.