The reason I bring it up is… this year’s is right around the corner. I am telling you, put it on your calendar – all caps – NOW. April 24, 12pm – 6pm in Downtown Los Angeles.  (Check their website, GrilledCheeseInvitational.Com for additional details).  If you are a food lover and a sandwich lover, you’re in for a good, good time. Last year there were something like 240 competitors, which means you’ll get to witness a lot of gooey, buttery, cheesy, crunchy sandwiches in the making. They’re rated on 4 factors, including a SPAZ factor. Definitely the best category, if you ask me. So which hot cheesy bite of goodness it’s gonna be this year? Go see for yourself.

Now that you’re sufficiently craving grilled cheese, here’s how to find some EXCELLENT ones. At Mendo’ of course.  Always on the menu is “Alex’s ‘You Create It’” with smoked gouda fondue, pepper jack, jalapenos, tomatoes with add on options like prime honey ham, applewood bacon, or seasonal roasted vegetables. Or try our spring menu’s “wow” sandwich, A French Onion Soup Melt, which will quench and saturate your taste buds with cheesiness, saltiness and richness.  Pretzel bread, smoked gouda, gruyere fondue, caramelized onions and prime honey ham. Need I say more?

Oh, and hey, are you curious about the next SANDWICH CHALLENGE??? Here’s a clue on what’s coming up next: how can you heat a sandwich with what’s a source of heat that’s neither mechanical, electrical, or fire?  Are you wracking your brains? Find out in the next sandwich guy challenge.

THE EMPTY FRIDGE SANDWICH, PART I

So here’s the story. You’re up late trying to close a deal, finish a paper, trying to give up your facebook obsession, and you’re starving.  You open the fridge door and the only thing in there, besides the bright light, are condiment bottles, whatever remains in your produce drawer and a few leftovers. Doom, and hunger pangs, set in….

Hey, don’t sweat it. I (trusty sandwich guy) have got you covered. I’m going to turn the contents of your “empty” fridge into something awesome tasting, one sandwich at a time.  You’ve got my word, hungry sandwich makers.

OK, but to be fair, let’s first set a few ground rules. We’ll call them the “assumptions of sandwich guy.” These are assumptions of what’s in your fridge or home at all times.

AOSG #1: A few condiments in the side door, like BBQ sauce, Caesar dressing, Balsamic Vinegar, Sriracha Sauce, Mayo, Mustard, Pickles

AOSG #2:  A little in the produce drawer.  Maybe tomatoes, onion, carrot, lettuce/spinach/cabbage

AOSG #3: A fridge usually has some leftover protein in it, either from the deli, a home cooked meal, or restaurant.  Examples:  rotisserie chicken, pot roast, cheddar cheese, hot dog, turkey

AOSG #4: A piece or two of bread (Ciabatta is Mendocino Farms’ bread of choice) is in the house

Aaaand, noooow….. here’s the first empty fridge sandwich.

BBQ Chicken with Mustard Pickle Slaw

1.) Spruce up any left-over chicken by caramelizing some onions in a pan.  Add the chicken until warm, then throw in the BBQ sauce and let the sauce warm while it coats the chicken and caramelizes onions.

2.) Just as you are pulling the pan, hit it with half a handful of jack or cheddar cheese.

3.) Thinly slice cabbage, carrots or pickles. (the ratio should be 60% cabbage, %35 carrots, 5% pickles.

4.) Toss the cabbage mixture with a little dressing made of 50% ranch, 45% spicy Dijon mustard and 5% pickle juice.

5.) Pile on toasted ciabatta

Let me know how much you LOVE it and can’t live without it.

And if you’re having your own empty fridge crisis, bring it on people. Show me what you got (or don’t got.)  I’ll knock it out of the park.

Post me a challenge below.