The Grilled Cheese Truck!

As a puppy I spent many, many years in Los Angeles California. If I returned today I don't think I'd have any problem planning my route across the enormous county of Los Angeles without the benefit of a GPS system. Learning my way around that city is forever burned onto my psyche. Freeway, highway, waterway, alleyway... you name it, if a sandwich was going on, I was there to participate. That is why I'm so delighted about the launch of a new Grilled Cheese Truck scheduled to hit the streets of L.A. in early October. The truck will feature a menu of four or five sandwiches.

Plain grilled cheese on wheat or white
Caprese with heirloom tomatoes & buffalo mozzarella & basil
California melt with smoked turkey, avocado, bacon, tomato, Monterey jack & cheddar, plus
Weekly specialty sandwich like a triple cream Brie w/ brown buttered apples and sage on walnut raisin bread, whoa!! The sides sound pretty spectacular too: fresh tomato soup, house made sweet & spicy pickles and tater tots, all at a price point of under $5.00!

The Grilled Cheese Truck owner Dave Danhi worked as a chef for many years before he hurt his back more than 10 years ago. "I did a mac and cheese and I loved dragging it through the barbecue sauce on my plate. I wondered why no one had ever done a grilled cheese mac 'n' cheese sandwich," he says. He created the Cheesy Mac & Ribs sandwich and entered it into the Grilled Cheese Invitational. Didn't win that competition, but went on to perfect the sandwich which requires cooking a mac 'n cheese, letting it cool, cutting it into slices, adding sliced cheese, onions and smoked rib meat then tucking all of it between bread, YUM, sounds like it could have won in my book. Not long after that, Danhi made a version of this sandwich for his friends and fellow foodies on a "Sea to Plate" fishing trip hosted by Edible Los Angeles. It was a smash-hit and he joked about starting a grilled cheese truck. Four days later, he had potential investors. "I had my day in the sun and I had my write-ups, but I never wanted that when I started cooking," Danhi says. "I love making people happy with food, and this is the perfect venue to do that".