Here's How To Make Beecher's World Famous Grilled Cheese
Grilled cheese lovers line up at Beecher's in the Pike Place Market and in New York City's Flatiron District for the legendary sandwich, and guess what? You can make this gooey gem at home in just a few minutes, using just two ingredients: bread and cheese. Yup, as owner Kurt Dammeier explains in this quick video, less is a whole lot more when it comes to this famous creation.
When Dammeier opened Beecher's in 2003, he was determined to show consumers how milk is transformed into cheese, and the process is on dramatic display behind windows lining the street. The then-revolutionary approach was a huge hit and Beecher's branched out to prepared foods like a crazy popular mac-n-cheese. During the busy summer tourist season, the shop at Pike Place Market sells thousands of grilled cheese sandwiches a week.
Customers might be surprised to learn that the best seller is a study in simplicity, with two types of cheese — Beecher's Flagship and the Just Jack — sandwiched between sturdy Como-style bread before being pressed in a panini grill. There's no butter smeared on the outside of the bread because Dammeier said he want the sandwich to be extra crunchy, as a contrast to the melted cheese. "When I'm making them at home, I'll turn them a few times, until they turn a dark, golden brown," he said.
And the dish that customers usually buy to go with that grilled cheese? Creamy tomato soup, of course.