Grilled Cheese Throwdown 2012

The grilled cheese sandwich has been thrilling us since we were old enough to eat solid food, but as we grow, our tastes change and so does our expectation of this favorite comfort food. 

From white bread with American cheese to gruyere in a panini, there are so many variations of this sandwich, there deserves to be a challenge to determine the top cheese contender. 

That is exactly what is happening on February 26, as the Grilled Cheese Throwdown 2012 takes place at the Hotel Valley Ho.  During the competition, Valley chefs will square off to determine who will have the top sandwich. 

A panel of judges will vote, and you also have a chance to voice your opinion with a "people's choice" ticket. 

Admission to the event is $20, and includes all the tasty sandwiches you can eat. 

Former Arizona Cardinal and radio host, Bertrand Berry is one of the judges for the event, here he shares his favorite grilled cheese recipe along with one of the competing chefs from Cafe ZuZu .

Bertrand's Cinnamon Swirl Grilled Cheese

Ingredients
2 slices cinnamon swirl bread
1 tablespoon butter, room temperature
2 slices cheddar cheese
1/4 apple, cored and thinly sliced

Directions
1.  Assemble the sandwich and grill at just below medium heat until the bread is golden brown and the cheese has melted, about 2-4 minutes per side.                  

Truffled Grilled Cheese from Café ZuZu at Hotel Valley Ho
Yield: 2 Sandwiches

Ingredients:
4 each Thick sliced sourdough bread
1 Tbs Truffle Butter (recipe below)
1 Tbs White Truffle oil
1 ounce Arugula
1 cup Oven dried tomatoes (recipe below)
8 slices Fontina cheese (about 6 ounces)

Preparation:
1.  Pre heat a large skillet to medium to medium high heat.
2.  Spread Truffle butter onto four slices of sourdough bread. Place the bread, butter side down, into skillet. Place two slices of Fontina cheese per slice of sourdough bread. Place four pieces oven dried tomatoes per slice of bread.
3.  Meanwhile, in a bowl place arugula and toss with white truffle oil.
4.  Once cheese has melted and bread is toasted, remove from skillet. Place the arugula on two slices of bread and then place the remaining slices on top of the arugula to form a sandwich. Cut in half and enjoy.

Truffle Butter
Yield: 1 cup

Ingredients
8 ounces Butter
1 ounce White Truffle Oil

Procedure:  
1.  Let butter soften.
2.  Then whisk in the truffle oil until all is incorporated.
3.  Put into air tight container. Will hold for two weeks in refrigerator.

Oven Dried Tomatoes
Yield: 1 ½ cups

Ingredients:
5 each Roma tomatoes, quartered
1 Tbls Red wine vinegar
1/3 cup Olive oil
2 cloves chopped garlic
1 ½ tsp Chopped oregano
1 ½ tsp Chopped thyme
To Taste Kosher salt and fresh ground black pepper

Procedure:
1.  Preheat oven to 225 degrees.
2.  Gently combine all the ingredients in a large mixing bowl.
3.  Place on a sheet pan with a wire rack, skin side down.
4.  Cook for 2-2 ½ hours; rotate halfway through.
5.  Allow to cool at room temperature and store in an airtight container for one week.