Grilled Cheese Kitchen

Melted cheese between slices of toasted bread—the ultimate in comfort food. This mouthwatering cookbook features 39 grilled cheese recipes created by Heidi Gibson, winner of seven grilled cheese championships and the co-owner (with husband Nate) of the American Grilled Cheese Kitchen in San Francisco. The classic Mousetrap is dripping with three kinds of cheese.

The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! With 40 additional recipes for great accompaniments and side dishes—including hearty soups, many varieties of mac & cheese, spicy pickles, and tangy spreads—plus tips on choosing the best bread and cheese and techniques for grilling each sandwich at just the right temperature, anyone can create the perfect grilled cheese sandwich.

About the Author

Husband-and-wife team Nate Pollak and Heidi Gibson own the two American Grilled Cheese Kitchen restaurants (with a third on the way next year). They also sell their pickles and baking mixes for muffins and quick breads at their Mission location. Heidi and Nate work together to run their small businesses with a team of passionate grilled cheese experts. Heidi is an MIT grad with a masters in materials engineering.

Her hobby was entering the Grilled Cheese Invitational, a competition that she has won more than any other competitor (7 times). Nate comes from management consulting, market research, and finance. When they both were laid off from their jobs, they opted to take a chance and start the American Grilled Cheese Kitchen.