Ultimate Grilled Cheese

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Grilled Cheese Reference Guide
FORMAT
TYPE
MELT
Slice (Thick/
Thin?)
Shred
Cheddar (Mild, Medium, Sharp)
X
X
Cheddar Variations (Chipotle, Vermont, NY)
X
X
OTHER
ITALIAN
AMERICAN
Cheddar Jack Blends
X
Colby
X
X
Colby Jack
X
X
Pepper Jack
X
X
Monterey Jack
X
X
Muenster
X
X
Mozzarella
X
X
Provolone
X
X
Asiago
X
X
Romano
X
Parmesan
X
Fontina
X
X
Swiss/Baby Swiss
X
X
Gouda
X
X
Havarti
X
X
Feta
X
Brie/Camembert
X
Blue/Roquefort/Gorgonzola
X
Goat
X
X
Smoked Cheeses
Sargento Natural Blends
X
Sargento Reduced Fat/Reduced Sodium
X
MED. HIGH:
X
X
Hispanic Sliced Cheeses
HIGH:
Other
N
Creating the
Ultimate Grilled Cheese
Sandwich
MEDIUM:
X
LOW:
Join the Grilled Cheese Revolution!
To Learn More, Contact Your Sargento Sales Representative!
Sargento Food Service
One Persnickety Place
Plymouth, WI 53073
www.sargentofoodservice.com
Phone: 1-800-558-5802
This document contains proprietary information owned by Sargento Foods Inc. Including but not limited to confidential information, trade
secrets, trademarks and copyrights.
Take advantage of the universal popularity of melted cheese in a sandwich form!
From classic to customized with endless interchangeable, crave worthy varieties and blends,
the Sargento cheese experts will work with you to differentiate your grilled or toasted cheese
sandwich from the competition!
Create the Ultimate Grilled Cheese
Combining or blending multiple cheeses to create a variety of melt characteristics, layered flavor and
texture can be a highly successful strategy for differentiating your grilled or toasted sandwich. Blending
and layering cheeses adds modern and mature interest and exceptional value.
The Best Grilled cheese sandwiches
1.Primary Flavor
1. for primary flavor
2. for maximum melt
3. which builds a bridge
• Differentiation: Sargento will help you increase differentiation and add interest with Signature
varieties and blends.
• Ingredient Rationalization: Our cheeses easily combine with existing pantry and menu ingredients
expand and rationalize ingredient versatility.
• Traffic Driving: The great tasting natural cheeses that Sargento provides are sure to guarantee a
quality experience every time.
• Waste Reduction: We offer slices in a variety of sizes, weights with shingles and inter/under leaving to
make a consistent sandwich every time.
have a blend of three cheeses:
Sargento Delivers Cheese Expertise, Functional Solutions
and Culinary Inspirations for Grilled Cheese
• Customization: Our products are designed so that culinary creativity can be leveraged without
compromising consistency or quality.
2. Maximum
Melt
3. Cheesy
Bridge
Sargento has the Versatile Cheese you need!
From ultra thin to extra thick slices and shredded
cheese, Sargento can provide the contrasting
flavor and melt characteristics to make your
sandwich special!
Sargento also provides amalgamation of two
cheeses in one slice which, when stacked alone or
together create 2 – 4 varied textures and flavors.
Easy as 1-2-3 Examples
Four Crave Worthy Inspirations For Your Menu!
1. Primary
2. Melter
3. Bridge
Schemere
Inclusion
Bread
Spicy Cheddar
BBQ
Smoked
Cheddar
Jack
Chipotle
Cheddar
BBQ Suace
Françoise
Blue
Gruyere
Brie
Salted Butter
Leek Jam
Brioche
Espanola
Asadero
Quesadilla
Manchego
Olive Oil
Rst Pepper
Pan de Agua
WI Cheese
Head
WI Cheddar
Colby Jack
Colby Jack
Cranberry
Mustard
Texas Toast
Beer Bread
Example: Intermixing higher performance Queso blend with authentic Manchego and a Spicy Jack
makes over a Spanish or Hispanic Melt.
Mousetrap -Sharp cheddar, creamy havarti and Monterey Jack on artisan sourdough.
American Grilled Cheese Kitchen in San Francisco
The Frenchie - Gruyere with chevre, leek confit and pancetta on French sourdough. Little Meunster, NY
The Cheesy Mac and Rib (aka: Fully Loaded)- Southern macaroni and cheese, pulled barbecued pork
and caramelized onions with sharp cheddar cheese. The Grilled Cheese Truck
Don Gondola - aged provolone, sopressatta salami, roasted tomato, pesto, and garlic butter.
American Grilled Cheese Kitchen in San Francisco
The Big Cheese - A gooey blend of fontina, taleggio, gruyere and emmentaler on salted butter brioche.
Artisanal, NYC