Best Grilled Cheese in the U.S.
South Philadelphia Tap Room, Philadelphia
To create a grilled cheese that holds its own on a menu with 13 beers on tap, chef Scott Schroeder starts with local Bakers Street white bread, adds Lancaster County smoked cheddar, sharp provolone, and American cheese, then coats the sandwich with garlic-herb butter before griddling it until dark and crispy. Befitting the tavern's beer focus, Schroeder incorporates Pennsylvania's Yuengling lager in a side of tomato soup.
Photo Courtesy of South Philadelphia Tap Room
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