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We Invented A Grilled Cheese — And It Was The Best Thing We Ate This Week

Happy Saturday, North Jersey!

Just like that, February is over — the Valentine's have been delivered, the touchdowns have been scored and George Washington has blessed us with another three-day weekend.

In many ways, the second month of the year unfolded exactly how it always does.

Well, except for Groundhog Day.

Admittedly, I've grown up trusting Punxsutawney Phil. My childhood decisions whether to wear shorts to school hinged on his annual weather predictions. If the chubby mammal said it was time for spring, it was calves-out for me.

But, this year, that hog was just wrong.

When they hoisted him from his hole on February 2, the icon said six more weeks of winter. By the 22nd, however, temperatures were above 40 degrees.

Since the amount of days between February 2 and 22 equals 20, and the amount of days in six weeks is 42, spring arriving took less than 50% of the time Phil claimed it would.

In even simpler terms: Phil got less than an F.

But, you know what? If a mistake had to be made, I'm glad it was one that said I'd still be wiping ice from my nose in the middle of March.

Here are four things I ate this week that tasted just as sweet as Phil's erroneous forecast.

Krispy Kara Grilled Cheese, Steve's Burgers

My namesake grilled cheese at Steve's Burgers.

Do I have my own item on the Steve's Burgers menu? Why, yes — yes I do.

How did it get there, you ask? By having a recipe too enticing for any fast food chef to resist testing.

Featuring crispy chicken, crispy fried onions and spicy mayo on crispy, buttered bread, the Krispy Kara Grilled Cheese was my go-to custom order at an all-grilled cheese restaurant near my house in Florida, and, when I told chef Steve Chrisomalis about the creation, he vowed to whip up a few — if only for us to try.

Once the burger-slinger took a bite into the sandwich's greasy, textured toast, though, he admitted to the its excellence, and immediately put my namesake meal onto the specials board.

(Early customer reviews call the Krispy Kara "mind-blowing," and "so fudging good").

Go:  506 Route 46, Garfield; 973-772-1770, steves-burgers.Cfd.

Motsu Nabe Miso Ramen, Tsujita Artisan Noodles

Motsu Nabe Miso Ramen at Tsujita Artisan Noodles.

Cabbage, chives, garlic and chili pepper are mixed amongst thick ramen noodles and a pork bone-based broth in this Tsujita winter special. Served in a traditional clay pot (to ensure the temperature stay hot "until you finish the bowl"), the October to May meal is a gorgeously-presented entrée that customers often miss.

As a food writer, though, it's my job to not miss things; especially when they're local culinary sleeper hits.

When I sampled the seasonal entrée, then, I knew I'd discovered a winner. Its soup base was rich and umami, and tripe was used throughout the broth to add fat and flavor. The combination of sesame oil and house miso gave every bite a deep, protein-laden taste, and a sprinkle of chili pepper ensured each spoonful had just a touch of spice.

From my first slurp of broth to last twirl of noodles, I couldn't stop thinking about how excited I was to expose the one-of-a-kind dish on @northjerseyeats.

Go: 2034 Lemoine Ave. (Suite #5B), Fort Lee; 201-429-2475, tsujita.Com.

Cheesesteak, E & T Food Market

A cheesesteak at E & T Food Market.

Whoever said there are no good cheesesteaks in North Jersey has clearly never been to E & T Food Market, because — dripping in savory steak juice and smothered in melty American cheese — the local rendition at the hidden gem is a showstopper.

Though it may use Italian bread (fresh-baked Giannella's rolls, which are actually my favorite for subs), and it doesn't boast Cooper sharp cheese like the Philly classic, the sandwich is sloppy, decadent and loaded with chopped veggies.

When you sink your teeth into the grease-soaked hoagie, noting the way the bread dissolves on your tongue, you're sure to find it different, but equivalently tasty, to the Pennsylvania version.

Go: 462 River Styx Road, Hopatcong; 973-398-5656, no website (check them out on Yelp: yelp.Com/biz/e-and-t-food-market-hopatcong).

Peanut Butter Edible Cookie Dough, D's Dough

The peanut butter one is on the left.

I knew, from the second I scheduled a visit to D's Cookie Dough, that a scoop of edible cookie dough would end up on this list. What I didn't know, however, was which one.

Update: It was the Peanut Butter.

(Because; with Reese's Cups, Reese's Pieces and Nutter Butters; there was no way it wouldn't be).

(Even if the Brownie Batter was delicious, too).

Go: 86 Palisade Ave., Cliffside Park; 201-917-5950, dsdough.Com.

Hungry for more?

Want more on this week's latest food news? Check out some of my (and others') best articles at NorthJersey.Com/food.

Until next week, foodies.

May the groundhog's weather predictions continue to be oh-so-wrong, and the way the Shamrock Shake melts around the edges be oh-so-right.

Kara VanDooijeweert is a food writer for NorthJersey.Com and The Record. If you can't find her in Jersey's best restaurants, she's probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.

This article originally appeared on NorthJersey.Com: This Bergen County grilled cheese was the best thing we ate this week

This 'Inside-Out' Grilled Cheese Is A Cheese-Lover's Dream

I absolutely love grilled cheese. It's the ultimate comfort food, and it was my go-to meal when I was in college and too busy to cook. The crispy, buttery bread with gooey, melty cheese inside is simple but endlessly customizable, from classic American cheese on white bread to fancy versions with gruyère, sourdough and caramelized onions.

A grilled cheese can be a quick snack, an easy dinner or the perfect pairing with a bowl of tomato soup on a cold night. There's something so satisfying about the crunchy bites, the stretchy cheese and the buttery softness of it all. Grilled cheese always delivers, and I just found a way to make it even better!

Content creator Dustin (@that40yearguy) shared this on TikTok and I can not wait to make this version of a grilled cheese sandwich for my kids this week.

Related: The Italian Way to Make a Grilled Cheese Sandwich 10x Better

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Why Inside-Out Grilled Cheese Is Out-Of-This-World Amazing

An inside-out grilled cheese is a next-level twist on the classic comfort food. Instead of just buttering the bread and cooking it with cheese inside, this method adds a crispy, cheesy crust to the outside, creating a layer of crispy cheese. It's golden, crunchy and packed with cheesy goodness.

Most of the viral recipes keep the cheese on the outside of the bread for this variation, but Dustin decided to double down by making a classic grilled cheese (with a slice of cheese on the inside) and then adding the bonus layer of crispy cheese on the outside. We love his commitment to dairy products!

Related: This Oregon-Famous Grilled Cheese Has Been Ordered More Than 78K Times—We Tried It to See What the Hype Was About

How to Make an Inside-Out Grilled Cheese

To make this sandwich, you need two slices of bread, shredded cheese (Dustin uses sharp cheddar, but you can use any that you like), sliced cheese and butter (or mayo for an extra crispy crust).

Spread butter (or mayo) on one side of each slice of bread and toast the bread in the skillet. Add your sliced cheese (whatever kind you like) on top of one or both slices of bread, and let the bread cook for about two minutes until the bottom of the bread is toasty and golden brown.

Remove the toast from the pan, then sprinkle shredded cheese directly onto the skillet in a rectangle that's slightly larger than the two pieces of bread arranged next to one another. Place the bread, toasted sides down, on top of the cheese. Let the cheese melt onto the bread, then carefully flip one of the pieces of bread on top of the other, closing the sandwich. (This is one of the times when a video is worth a thousand words, so check out the video above to see the method in action.)

Let the sandwich cook for another minute or two, then flip the whole thing and let it cook on the other side for a minute or two, making sure you don't burn the cheese.

Remove from the heat and let it sit for a minute before cutting. As Dustin learned the hard way, it's hot when it's fresh out of the skillet.

Related: The Simply 'Nostalgic' Sandwich That Harrison Ford Used to Always Make for His Son

Why This Inside-Out Grilled Cheese is a Must-Try

The crispy cheese crust takes the texture of this grilled cheese sandwich to the next level. You get that crunchy bite before hitting the gooey, melted center. It feels gourmet but it is super easy to make. It's the kind of upgrade that makes you wonder why you didn't try it sooner.

I also love that it's customizable. Mix things up with your favorite bread and/or cheeses, add garlic powder to the butter, mix in some caramelized onions or make it heartier by adding some bacon or ham.

It's a comforting grilled cheese—just way better!

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Related: The Secret Ingredient for Crispy, Crunchy, Perfectly Golden Grilled Cheese Every Time

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