- 2,454
- 738
- Joined Feb 8, 2009

Hi Kuan, I would eat an Italian beef in a heartbeat, you would think if the philly worked, the Italian wouldn't be far behind. Regional food are kind of hard for me to get them to try, The Philly is different because who doesn't like Beef, melted cheese and a crispy roll....hold the Cheese wizzzzzzzzzzzzzzzzzzzz...........ChefBillyBI suppose since you're in the PNW "beefs" are out?That's what they call Italian Beef sandwiches in Chicago.
Hi KYH, The upscale Gourmet grilled cheese is nice approach to an old favorite. My little girl wouldn't eat a grilled cheese sandwich with processed cheese. I shredded yellow Cheddar and white cheddar and put one cheese on each half of the bread while pan grilling, I asked her to take one bite, if she doesn't like it, I would eat it. She hasn't stopped eating them for the last two months. I stopped using processed cheese on everything at home, I only use a shredded whenever when I melt anything on a burger or Panini. If I could afford to I would only use good quality Shredded cheese in my Cafe, on all my melt sandwiches. Going back many years ago, I had a Chef ask me for a Panini press, I told him I had one in the back alley waiting for him any time he needed one. I saw him wondering around out side, he yelled, where is the Panini press. I picked up a brick, wrapped it in three layers of alum foil and told him to make the sandwich, put it on the broiler grill and put the brick on top, turn when needed. We couldn't afford every new piece of machinery when it came around. I am thinking of using your idea with three different cheeses on three slices of Brioche bread open face and then build as a "Gourmet Club Melt" .........Thanks for the input........"Short story", I asked my wife to try a Panini in Italy a few years ago, she agreed, and we stopped at a small panini/sandwich shop one afternoon. The sandwiches were made and the cheese of you liking was added, The cook put the sandwich in the pannin press while we watched. While watching the process my wife saw all the cheese coming out the sides of the bread. I paid for the Panini sands, took them into the Piazza to sit in the sun and have lunch ( Sounds Romantic) my wife opened up the Panini, not a drop of cheese was left in the sandwich, she looked at me and asked, does Panini stand for "press all the cheese out of sandwich". I didn't say a word, the romantic lunch was a bit quiet after that.What if you called it something else, Billy? Put a regionally acceptible name on it, but describe it as Italian beef etc. That might work.
I was thinking, too, that you could ring the changes on "gourmet" grilled cheese sandwiches; combining the familiar with the offbeat. For instance, just fooling around with what was in the fridge, I just made one using talagio, laschinkin (a Westphallian ham), and some left-over grilled pineapple.
Not suggesting that particular combo, but gives you the idea.
HI KYH, We also Cater, so some of the ideas are on catered lunches. I need to stay around $1.50 cost of goods to sell for $5, my Philly cheese steak in $1.75 because of the Ribeye....................The club I talked about is build like a Club sand, I just grill open fact to melt cheese. We raise our own Angus cattle and serve in our Cafe. I thought about doing a grilled club burger doing the same with the grilled cheese only layer the bottom with the Angus burger and then top the top layer with Pepper bacon, lettuce and tomato............Never ending ideas once you make yourself open to everything. I talked with a Chef in Montana one day that was doing a deep fried Club, I tried it and, it went over well...............Thanks again............ChefBillyB>I am thinking of using your idea with three different cheeses on three slices of Brioche bread open face and then build as a "Gourmet Club <
My only concern with that approach, Billy, is that, with the exception of hot turkey, blue collar workers just don't relate to open-faced sandwiches. So you'd have to pile the slices together in the form of a traditional club. Maybe add some bacon and tomato, if you can keep it within cost?
When I build specialized grilled cheese sandwiches I use the ingredients as layers, rather than including an extra slice of bread. For instance, in the example I gave above, the layers consisted of: bread, Swiss cheese, talagio, ham, pineapple, ham, Swiss, whole-grain mustard, and bread.
It turned out very tasty. Next time I would slice the pineapple a little thinner than I had, is the only change I'd make.
I don't think you could produce this one within your targeted price point. But I also think you're working in the right direction.