In a column called "How We Are Ruining America," the New York Times's David Brooks wrote about the considerable barriers to social and economic mobility that are plaguing this country. But all anyone seemed to notice was one unfortunate anecdote, in which Brooks recounted taking a friend with "only a high school degree" to a gourmet sandwich shop, where he fretted that the "cultural signifiers" of "sandwiches named 'Padrino' and 'Pomodoro' and ingredients like soppressata,
The two moved on to an apparently less offputting Mexican restaurant, but just in case Brooks decides to take another educationally-challenged friend out for lunch, may we suggest he avoid Serendipity 3 in New York City? According to the Guinness World Records, it serves the most expensive sandwich in the world. Here, the restaurant's creative chef, Joe Calderone, shows how the Quintessential Grilled Cheese is prepared.
Coating: Grass-fed white truffle butter with gold flakes
Cheese: Thick slices of Caciocavallo Podolico, which is made by the Podolica cattle in Southern Italy. Only 25,000 of these cattle remain, and they graze on aromatic grasses like
Cooking Process: Grilled for three to four minutes on panini press
Side Dish: South African
Advance Notice Required to Order: 48 hours
Inspiration: "We wanted to create something incredible for National Sandwich Day, and there is nothing more American than grilled cheese and tomato soup," Calderone says. "So we went on a quest to create the ultimate grilled cheese. We found this amazing, rare cheese and needed to pair it with a great 'white bread' so we played with recipes of French
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.