Five years ago, The Glen House had a glow up. We traded in the steak and cheese subs (the flabbergasted response to that outrageous decision has since subsided to mild, nostalgic banter), for a grilled cheese sandwich extravaganza. It’s safe to say that the on-mountain grilled cheese is now synonymous with Walt’s at the Glen House.
During the winter season you can get The Classic, a combo of cheeses melted between slices of golden-brown sourdough bread. The Frenchie, with North Country Smokehouse ham, Gruyere cheese and caramelized onions. And The Mountain Goat with goat cheese, arugula and Cold Hollow cider and fig marmalade. These are just a couple of classics that have held strong year after year. All enjoyed from the cozy, mid-mountain oasis that is Walt’s.
And have you had the opportunity to enjoy an Eggsterminator yet? If you haven’t, you’re missing out. You can’t order it online. You can’t get it after 11 am. It’s just one of those things that you have to be there for.
Why does any of this matter?
If you don’t like bread and cheese – some of the essentials in life – it doesn’t.
But if you do! Well, if you do like bread and cheese melted together to perfection and enjoyed overlooking a snowy Time’s Square, then it matters because the Walt’s season is over. We won’t enjoy mid-mountain grilled cheeses until next December.
That’s a long time to wait. Which is why we’re giving you an original recipe to make the perfect, crispy, golden brown on the outside and creamy and delicious on the inside grilled cheese. One that you can make it in the comfort of your own home.
The Walt Serves 1
2 pieces sourdough bread, sliced to precisely 3/8” thick 4 slices Cabot Medium Cheddar 2 ounces guacamole, homemade preferrable 3 sliced North Country Smokehouse bacon, cooked until almost crispy
Preheat cast-iron skillet on medium low. Liberally butter both slices of bread. Place bread butter side down on a cutting board or plate. Place 2 slices of Cabot cheese on each slice of bread. Spread guacamole on one side (this is the trick to non-soggy bread). Add 3 slices of bacon on top of the guacamole. Combine to halves (cheese on top of bacon, to be clear). Toast sandwich on low in your cast-iron skillet until the cheese is beautifully melted and the bread is golden brown and crispy.