January is Grilled Cheese Month at SoDel Concepts eateries

From the crunchy, buttery bread to the hot, melted center, the grilled cheese sandwich is an all-American food.

In January, all SoDel Concepts Restaurants are putting a spin on this comforting sandwich.

“January is the best month of the year; I love seeing the innovative twists our chefs put on the classic sandwich,” said Doug Ruley, vice president of culinary operations for the hospitality group, which has 16 restaurants. “We are stoked to have Surf Bagel in the mix this year.”

Fittingly, Surf Bagel has offered a bagel with a blend of provolone, cheddar and mozzarella baked into the dough and melted between the bagel slices. On the side: creamy tomato soup.

Specials will change so the chefs can use their imagination. Here are some examples of their creations.

In Fenwick Island, Catch 54 has featured a crab melt with cheddar cheese, tomato and bacon on house-made bread, served with tater tots, slaw and house-made pickles. Next door, Papa Grande’s Coastal Taqueria has offered the carnitas grilled cheese with tomato-and-ancho soup. The new Matt’s Fish Camp in Fenwick has come up with French onion grilled cheese: caramelized onion, applewood smoked bacon and Swiss.

In Ocean View, NorthEast Seafood Kitchen has localized the grilled cheese by serving a crab cake with pepper jack cheese, basil mayonnaise and Old Bay fries with cheddar fondue.

In Bethany Beach, the flagship Matt’s Fish Camp has put a shrimp melt on the menu. It includes Monterey Jack and cheddar cheese on toasted ciabatta.

In Rehoboth Beach, you wouldn’t expect a craft brewpub to offer the ordinary, and Thompson Island Brewing Company does not disappoint. Specials have included a duck bacon grilled cheese with camembert and Cooper sharp cheese on sourdough with strawberry-jalapeno jam.

At Crust & Craft, the chefs have played up the award-winning mozzarella sticks by putting them on sourdough bread with Cooper sharp.

In Lewes, Fish On’s burger receives raves, and it’s a natural for a patty melt with Swiss cheese, caramelized onions, mushrooms and Dijonnaise, and a sunny-side-up egg. Matt’s Fish Camp in Lewes has made a sandwich out of fingerling potatoes, bacon, cheddar cheese, green onions and cheese fondue.

In Millsboro, the Clubhouse at Baywood has featured a meat near and dear to anyone who grew up in Philly or New Jersey: pork roll. The humble favorite goes upscale on a brioche bun with white cheddar and tomato.

Check out the restaurants’ Facebook pages for up-to-date specials. For a complete listing of SoDel Concepts restaurants, go to sodelconcepts.com.