Tom Colicchio’s “Possibly the Best Grilled Cheese You’ll Ever Have”

Tom Colicchio may be a household name now, thanks to 21 seasons as head judge and executive producer of the Emmy-winning, Bravo hit show “Top Chef.”
But as a kid, he felt a little lost and a lot unsure while growing up in northern New Jersey, especially with a father who was often moody, silent, and a gambling addict.
One day, when he was 13, his mom dragged him to her weekly hair appointment. As he waited, he happened to pick up a magazine, Cuisine. Leafing through it, he grew mesmerized by a recipe for roasted, stuffed eggplant. So much so, that he asked permission to take the magazine home, where he made the dish, the first meal he had ever cooked.
His dad took a taste and remarked, “Not bad, Tom” — words that Colicchio would cherish.
Three years later, when Colicchio was 16 with nary a thought to his future, his father suggested he become a chef, saying, “I think you’d be good at it.” Coming from his usually stoic dad, it carried immeasurable weight and would propel him into his exceedingly successful career.

So Colicchio recounts in his new book, “Why I Cook” (Artisan, 2024), of which I received a review copy.
He is now the chef and owner of Crafted Hospitality, which includes Craft in New York City and Craftsteak in Las Vegas; and winner of eight James Beard Awards. He is also is an outspoken social justice advocate, championing changes to our food system to ensure it provides better access, affordability, equity, and nutrition.
Part memoir, part cookbook, it includes 60 recipes that are especially meaningful to him, as well as personal stories that have been especially impactful. They include “Pork Chops with Cherry Peppers and Potatoes” (a combination that his mother would cook when he was growing up); “Cod with Leeks, Lemon Confit, and Olives” (a staple of his family’s Christmas gatherings when he was a kid); and “Eggplant Parm That’s Not A Pain in the Ass and Gluten-Free for Those Who Are” (it skips the breading, a step he hates).
“Possibly the Best Grilled Cheese You’ll Ever Have” is his tried and true version, perfected after making many a grilled cheese for his three sons.
His secret? Including the spicy, spreadable Calabrian sausage known as ‘nduja. It softens into the melty mozzarella to add a kick of sweet, throaty, peppery warmth that balances the inherent richness of the sandwich.

Colicchio cooks his grilled cheese in an unorthodox manner — adding the topped bread slices open face to the hot pan to cook with the cover on. Only after the cheese melts, are the two slices joined together.
Although the recipe didn’t specify to do so, I would recommend letting the mozzarella come to room temperature before using so that it melts faster. I added that to the recipe, along with a suggested longer cooking time because my sando took probably an additional 2 minutes to cook.
The key to this sandwich is to be patient. It cooks low and slow to melt the cheese and crisp up the bread. Because there’s both olive oil and butter in the pan — and the butter will start to brown — take care not to have the heat too high or your bread will burn. Expect a little char here and there, though, like a blistered pizza, which won’t take away from the sandwich at all.
This grilled cheese is filling, messy, and will leave your fingers greasy. And you’re sure to come away in full agreement with Colicchio’s assessment of it.

Possibly the Best Grilled Cheese You’ll Ever Have
(Makes 2 sandwiches)
2 tablespoons extra-virgin olive oil
1/2 pound fresh mozzarella cheese, thinly sliced, room temperature
4 thick slices peasant bread (see Note)
3 ounces soft ‘nduja
4 tablespoons unsalted butter
Pour 1 tablespoon of the olive oil into a heavy-bottomed skilled and set over medium-low heat.
Layer the mozzarella slices on 2 pieces of the bread. Layer the ‘nduja on the other 2 slices of bread.
Add 1 slice of mozzarella bread and 1 slice of ‘nduja bread open face to the pan. Add 2 tablespoons of the butter to the pan. Cook for 2 minutes. Cover the pan and cook (still open face) for another 2 to 5 minutes, until the cheese is melted. Remove the hot melted slices from the pan and immediately flip them together to make a sandwich. Slice the sandwich in half crosswise.
Wipe the pan clean and repeat the process to make the second sandwich and serve immediately.
Note: Any bread will do, but I prefer one without a heavy sourdough flavor.
Adapted from “Why I Cook” by Tom Colicchio

More Grilled Cheese Recipes To Fall For: The Boom

And: Mozzarella, Raspberry, and Brown Sugar Panini

And: Chili Cheese Toast