What do you get when you cross a childhood favorite food with over 23 years of culinary experience? If you were thinking magic, you were close. The answer is Meltz Extreme Grilled Cheese.
Meltz was opened in July of 2012 by Chef Joe McCarthy and Matt Yetter. Chef Joe was looking for a quality of life that could perfectly balance his passion for cooking with his family life. Grilled cheese seemed to fit the bill because it’s something that’s been growing up with America, and everyone young and old can enjoy it.
“It’s not just some guy grabbing Wonder Bread with a butter brush with melted butter, putting it on the grille and calling it grilled cheese,” Chef McCarthy said, “It’s much more extreme than that.”
Each sandwich begins with thick slices of non-GMO Wheat Montana bread slathered with a carefully calculated mixture of butter and mayonnaise that allows the sandwich to sit on the grill for the required amount of time to let all the cheese melt and get the perfect brownness. The mayonnaise, which is made in house, contains a secret blend of cheeses and spices that adds a complexity of flavors to the sandwich.
The menu at Meltz is always evolving. Over 40 sandwiches, each containing 4 ounces of cheese, have graced the menu since the opening, with around a dozen sandwiches being on the menu at any given time. Sandwiches are ranked from simple to extreme, and you can also build your own. Two varieties of tomato soup are also available, since grilled cheese and tomato soup go hand in hand.
In August, Meltz entered the “2013 Grilled Cheese National Invitational” in southern California where they took first place for their Potsticker Meltz, which contains pork, peppers, fried wontons, garlic, scallions and Sriracha topped with gooey provolone & pepper jack cheeses, and served with an asian inspired dipping sauce. The Potsticker Meltz also received the Judges Award out of 50 other competitors. Meltz plans to go back in 2014 to defend their title.
Chef Joe has had a passion for cooking since he was a sophomore in high school. After graduating from New England Culinary Institute, Chef Joe worked in some of the finest restaurants across the country. He was also a chef for a racing series, traveling the country and cooking for such events as the American La Mans Series and the National Hot Rod Association, before deciding to open his own restaurant.
