- Juan Mari Arzak born (1942)
The Grilled Cheeserie: Melting Up Nashville
Recipe of the day
You know those people who scoff at grilled cheese being made at restaurants, right? "Geez, I can’t think of what’s more pathetic, the people who couldn’t think of a more original idea or the people who are so sad that they can’t even make their own grilled cheese sandwich — it’s the simplest thing to make in the world!" That all may or may not be true, but given the love that people have for grilled cheese sandwiches, and the success of so many across the country, you’d probably be well served to just offer the comeback, "If it’s all so easy, why don’t you go make a mint off it, too?" It’s likely to shut them up.
The truth is that there are some monster grilled cheese trucks doing some much beloved things across the country, and The Grilled Cheeserie in Nashville, Tenn., is one of them. Run by Los Angeles transplants Crystal De Luna-Bogan and her husband Joseph, The Grilled Cheeserie has been mopping up in Nashville with more than 14,000 Twitter followers and five specialty melts, among them a grilled pimento mac and cheese, a croque madame, and a harvest melt with triple cream Brie and pulled turkey. Luna-Bogan, a Le Cordon Bleu trained chef also allows customers to make their own melts, with choices of seven cheeses and about 10 additions on the menu, from eggs and oven-roasted tomatoes to roast beef, shaved ham, or avocado aioli.
Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.
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