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It's no surprise that the Grilled Cheese Truck's debut last night drew hundreds of people who braved the windy weather and long wait. After all, it's grilled cheese, America's ooey gooey classic comfort food. Add to that Los Angeles' recent and growing obsession with gourmet food trucks hitting the streets and you've got the perfect recipe.
Chef Dave Danhi (Water Grill, Roxbury Supper Club, Habana, Georgia) was at the Grilled Cheese Invitational earlier this year when he realized how crazy people get over the sandwich. The lines were five people wide and looked to be about a mile long. The event's success was a failure for hundreds who showed up and left without even seeing a grilled cheese. Some of them took advantage of the Green Truck parked outside. As Danhi walked out, it was all too obvious and the Grilled Cheese Truck concept was born.
Two months ago, Danhi and is partner Michele Grant started to tease Twitter followers with delicious photos of their creations as they readied themselves for the streets. Finally, last night they made a delicious debut, although not without some drama. A griddle broke right as they planned to start serving, causing a hour and a half delay. Mechanics were called and with one working griddle free samples of grilled cheese and soups (tomato and pumpkin) were handed out. "Fucking awesome," one person in line said as he ate a sample sandwich filled with sharp cheddar, macaroni, BBQ pork and caramelized onions.
And it was true. The Grilled Cheese Truck easily proved its dominance in L.A.'s street food culture with a few bites (and then four sandwiches later). Keep an eye out for it, it's going to give Kogi BBQ a run for their money.
You can follow them at Twitter at @grlldcheesetruk. Items not seen in the photos above include the Caprese ($6: fresh mozzarella, heirloom tomatoes and fresh basil) and the Plain and Simple Melts ($4) with Sharp Cheddar, Mozzarella or Gruyere. Customers can also design their own grilled cheeses with options like sliced apple, bacon, avocado, BBQ pork, red onions, basil.
(Special thanks to Zack Colman of The Unvegan blog for his photos. You can read his meaty take here).
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hrm, cheese doesn't look melted in pic #5?
You're right, it was not melted, but it was warm. By the way it tasted, it seemed that was a deliberate choice. Still delicious and I saved half for this morning and ate it cold and was just as good. That balsamic reduction and agave syrup really made that sandwich.
i don't know if they'll give kogi a run for they money. once the hype dies down... people will realize that they're paying $4 for two slices of regular bread with regular cheese. don't get me wrong, i waited in line and enjoyed their food... but they're a little expensive.
at least the food you get from kogi is not something you can normally get at home. not for most people anyways. i'm sure someone is going to reply that they can make kogi at home.
i still plan on re-visiting this truck if i'm in the same area as it, but only for their more unique items like the cheesy mac with bbq pork and onions.
Yes you can. It's not very hard.
Do they serve grilled peanut butter and jelly?
Growing up in the south, those were our desert sammiches.
They dont on the menu. But their website has a section where you can upload a pic of your own melt and describe the ingredients.
Never had pasta on a sammich before. Anyone try one of those?
That Roasted Banana, Marshmallow, and Nutella looks good but almost too sweet.
And yea TUA, grilled peanut butter sammy rocks! Never tried it with jelly though.
As the man in those pictures above, I can vouch for pasta in a sandwich, it was quite good as long as you like carbs. You're right about the dessert, it was a bit too sweet. I think they could have substituted cream cheese for marshmallow or something like that to chill out on the sugar and keep the bread from getting too dry.