Grilled cheese is all you'll find at the Melt shops two locations in Manhattan. Owner Spencer Rubin prepared grilled cheese with peanut butter in the Good Day Cafe.
"This recipe calls for Wisconsin brick-style cheese or cheese spread; Widmer's makes a great version to look out for. It's a riff on the classic grilled cheese with bacon and tomato, with a hit of mid-Western comfort."
1 tbsp. room temp salted butter
2 slices white bread
2.5 ounces aged sharp cheddar
1.5 ounces aged brick cheese (or 2 tbsp brick cheese spread)
2 slices thick cut bacon, cooked
2 slices vine ripe tomato
Heat a skillet over medium-high while you prepare your sandwich.
Spread the butter on the outside of the bread slices, and lay each slice butter-side down on a
cutting board. Spread the brick cheese spread on one side of the sandwich then layer with half
of your cheddar cheese. Place the bacon and tomato on top and then place the remainder of
your cheddar on top of that.
Close the sandwich and place in the center of your pan; you should hear it sizzle slightly.
Press it down with a plate or steak weight and flip after about 2.5 minutes. Repeat those steps,
checking for browning. When the cheese is completely melted, remove the sandwich from the
heat, cut, and serve.