Deconstructing the Barely Buzzed Grilled Cheese at Honey Salt
Wed, Feb 20, 2013 (2:50 p.m.)
Photo: Steve Marcus
- Honey Salt
- 1031 S. Rampart Blvd., 445-6100.
- Monday-Thursday, 11:30 a.m.-10 p.m.; Friday-Sunday, 11:30 a.m.-10:30 p.m.
The best part about the menu at Honey Salt: You can eat light or indulge, and either way you’re going to feel happy and satisfied. At lunchtime, the clientele trends healthier, but the utterly delicious Barely Buzzed cheddar grilled cheese ($13) is always a temptation. “But we serve it with the Tuscan bean soup, so you can feel like you’re eating pretty healthy,” says chef/owner Kim Canteenwalla. To further the provocation, Canteenwalla breaks down what goes into one of Honey Salt’s most popular bites.
Hearty Italian sourdough provides a rustic, flavorful foundation. “We went through three different cuts until we got to this thickness. You want the cheese to melt without the bread getting crusty. It’s more of a slow cook.”
A necessity for the perfect grilled cheese: “We use it on the outside of the bread to give you that finished sheen, that toasty-ness.”
“What really makes this sandwich is the Barely Buzzed cheddar,” the chef says of this espresso- and lavendar-rubbed treasure from Utah’s Beehive Cheese Company.
Classic provolone melts nicely and provides creamy balance to the cheddar.
Even more cheese
Canteenwalla’s kitchen crafts truffled fondue to melt into the other cheeses, creating oozy, irresistible bliss once the sandwich is sliced and served. “It’s like a Béchamel sauce with cheese, or a Mornay. We just fold the [black] truffles into it and add a little more of the Barely Buzzed.”