SoDel Concepts celebrates Grilled Cheese Month in January

Chef Maggie Cellitto of Matt’s Fish Camp in Bethany Beach slowly roasts pork butt before piling it on wheatberry bread with charred peppers and muenster cheese. This tweak on the grilled cheese sandwich is part of SoDel Concepts’ Grilled Cheese Month in January. SUBMITTED PHOTOS

Chef Brendan Tharp at Bluecoast Seafood Grill + Raw Bar has featured a lobster-and-scrapple grilled cheese as part of SoDel Concepts’ Grilled Cheese Month, which runs through January.

Once again, SoDel Concepts is spotlighting one of the world’s most comforting foods: grilled cheese. But this is no ordinary version of the sandwich. Throughout January, all 12 of the hospitality company’s restaurants will tweak the traditional.

“Our longtime customers look forward to January,” said Scott Kammerer, president of SoDel Concepts. “They know that our chefs will compete to come up with some amazing grilled cheese sandwiches.”

Fried chicken elevates the grilled cheese sandwich at Thompson Island Brewing Company in Rehoboth Beach. Chef Lou Ortiz serves the chicken on sourdough bread with Cooper cheese and a drizzle of spicy Nashville hot sauce.

Chef Brendan Tharp at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach pays homage to the area with a lobster-and-scrapple grilled cheese. For something completely different, Chef Scott Viselli’s crab Rangoon grilled cheese at Bluecoast Seafood Grill in Bethany Beach comes with SoDel’s famous Stikky Ikky fried rice and a fried egg.

At Matt’s Fish Camp in Bethany Beach, Chef Maggie Cellitto’s Low Country Grilled Cheese is made with dry-rubbed pork butt that’s smoked slow and low. It’s stacked on wheatberry bread with charred bell peppers, muenster cheese and smoked paprika aioli.

Chef Lou Ortiz at the new Thompson Island Brewing Company in Rehoboth Beach also injects some Southern flavor into his sandwich. His fried chicken comes on sourdough bread with Cooper cheese and a spicy Nashville hot sauce.

Inspired by Asian flavors, Chef Scott Viselli of Bluecoast Seafood Grill + Raw Bar in Bethany Beach is serving up a crab Rangoon grilled cheese with a side of Stikky Ikky rice topped with a fried egg

At Fish On in Lewes, Chef Raul Rodriguez has added a fried egg and caramelized onions to update the patty melt, which stars the restaurant’s popular short rib burger.

“Every restaurant will have at least one chef-driven grilled cheese creation,” Kammerer said. 

For more information, go to www.sodelconcepts.com.