by Sydney Collier

Photography by Sydney Collier 

 

Nothing beats the comforting taste of grilled cheese with tomato soup. Young children praise this mouthwatering sandwich, and even college students still appreciate American cheese melted between two pieces of buttered bread. It’s a classic that brings childhood memories back to mind.  

 

Recently restaurants have tapped into their inner kid to create exotic, adult-versions of the grilled cheese, featuring everything from unusual breads and cheeses to adding meats, vegetables and sauces.  

 

Most Boston University students have stopped by Cheeseology, the GSU’s own grilled cheese station, but the world of grilled cheese stretches far beyond the bubble of dining points and cafeterias. 

 

Restaurant and food truck Roxy’s, is known for its out-of-the-box sandwiches. They use both house-made and American farm-made cheeses on their grilled cheeses. While Roxy’s originally started as a food truck, it now owns a permanent restaurant in Allston. You may have even seen the food truck on campus, where it makes weekly appearances.  

 

Cooper Leardi, a staff member at Roxy’s, said that his personal favorite is “the Allston because it has goat cheese on it, and it’s a bit lighter than the other sandwiches.” 

 

Right he was, as this sandwich provides generous servings of goat cheese and sweet fig jam, ingeniously balanced with arugula and caramelized onions between two thick, hearty slices of Pain de mie, a sweet, soft bread. The sweetness of the jam and cheese make for the perfect lunch or snack between classes. 

 

 

If jam and arugula on a grilled cheese doesn’t suit your appetite, Cheeseboy may have the sandwich for you, combining macaroni and cheese and grilled cheese. The restaurant, found in Boston train stations and food courts, combines these two carb and cheese-filled foods into one awesome sandwich called the Mac ’n’ Melt. This sandwich features perfectly buttered and toasted bread filled with creamy, cheesy pasta noodles that make the ultimate comfort food.  

 

Arianna Andrews (COM ’19) enjoys other Cheeseboy creations, such as the Chicken Bacon Ranch grilled cheese.  

 

“I really liked that it wasn’t just a plain old grilled cheese,” said Andrews.  

 

Cheeseboy has locations in Downtown Crossing and South Station, so it’s great for an on-the-go meal while out shopping or traveling. 

 

But if you don’t feel like spending money on a gourmet grilled cheese, you can always make one in your apartment kitchen. 

 

“I like sharp cheddar with tomato,” said Tessa Kosmides (ENG ’18). “That’s the best combination.” 

 

Try adding avocado and Swiss to wheat bread or apple slices, honey mustard and cheddar cheese to pumpernickel. Butter up two slices of bread, slap them in a pan, and you’ve got a comforting, cheesy concoction perfect for the winter. 

 

 

 

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