At Silver Peak Restaurant & Brewery and River Peak Grill & Taproom, chef and co-owner David Silverman juggles five cheeses — smoked Gouda, mozzarella, Havarti, cheddar and cream cheese — along with tomatoes, avocado and sourdough bread.
"We do five because we wanted to do the exact opposite of Wonder Bread and Velveeta," he said. "But there's not an equal portion of each cheese — the smoked Gouda would overpower."
Because Silverman's sandwich combines five cheeses of varying thickness and melting capability, he finishes the sandwich in the oven. On the flat top grill, the bread would burn before the cheeses are properly melted.
— Johnathan L. Wright, RGJ