THE AMERICAN

Jump to:

The American Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.

View chef's bio
Address
1 South Park Ave Suite 103 A
San Francisco, CA 94107
http://theamericansf.com

PHOTOS

RECIPES

Farmer's Breakfast

A delicious and filling way to start the day.

See recipe
30 40 Farmer's Breakfast A delicious and filling way to start the day. 4 Servings Ingredients: 10 fresh chives, minced 2 tablespoons Tillamook Salted Butter softened at room temperature 4 small Yukon Gold potatoes, sliced thin (about 1/4 inch) Salt Black pepper Olive oil 8 pieces bacon 8 slices fresh artisanal levain bread (or another country-style bread) 16 Tillamook Sharp Cheddar Cheese Slices 4 eggs Instructions:
The Piglet Sandwich

A country version of the grilled cheese, smoked ham, apple mustard and cheddar.

See recipe
15 25 The Piglet Sandwich A country version of the grilled cheese, smoked ham, apple mustard and cheddar. 4 Servings Ingredients: 4 tablespoons (½ stick) Tillamook Salted Butter softened at room temperature 1 teaspoon fresh rosemary, minced ¼ cup no-sugar-added apple butter ¼ cup caramelized onions ¼ cup stone-ground mustard (such as Sierra Nevada Stout Mustard) 8 slices fresh artisanal levain bread (or another country-style bread) 8 slices Tillamook Vintage Extra Sharp White Cheddar Cheese ½ lb high quality smoked ham, thinly sliced (such as Vande Rose Artisanal Smoked Ham) Instructions:
Strata (a.k.a Savory Bread Pudding)

Strata is soft, warm, savory – and a great use of leftovers.

See recipe
20 60 Strata (a.k.a Savory Bread Pudding) Strata is soft, warm, savory – and a great use of leftovers. 6-8 Servings Ingredients: 4 egg yolks 6 eggs 2 teaspoons kosher salt ½ teaspoon garlic powder 3¼ cups + 2 tablespoons milk 2 cups cream 1 cup crème fraiche – sour cream, plain yogurt, or buttermilk are all great substitutions 1-2 tablespoons of Tillamook Salted Butter, to butter casserole dish 21 oz stale bread cut into 1 inch cubes (a heartier artisan bread like levain, whole wheat, or rye is best, but French, Italian, sourdough or regular white sandwich bread will work just fine too. If your bread isn’t stale, dry it out in a hot 350°F oven on a sheet pan for 7 minutes) 5 oz bacon, cooked (smoked turkey, ham, or sautéed mushrooms can be substituted) 2 teaspoons fresh sage, minced (thyme, rosemary, or parsley can all be substituted for a different flavor. Dried herbs can be used; just use half as much) 6 oz caramelized onions 4 oz arugula (can substitute chard, kale, or spinach), briefly sautéed 1½ cups (6 oz) Tillamook Shredded Sharp Cheddar Cheese 1½ teaspoons ground black pepper Instructions:
Gluten Free Mac & Cheese

Proof that gluten isn’t needed to make a great mac and cheese.

See recipe
15 50 Gluten Free Mac & Cheese Proof that gluten isn’t needed to make a great mac and cheese. 6-8 Servings Ingredients: 3 cups (12 oz) Tillamook Shredded Sharp Cheddar Cheese 1 cup gruyere, shredded 7 tablespoons Tillamook Salted Butter 6 tablespoons gluten-free flour (such as Bob’s Red Mill Gluten Free Flour) 4 cups milk ¼ teaspoon cayenne pepper 1½ teaspoons dry mustard powder 1 teaspoon salt 1 tablespoon ground black pepper 1 lb gluten free pasta of your choice (elbow shape is traditional), cooked to al dente or according to the directions on the package 1 cup fresh gluten free bread crumbs (optional) Instructions: