If you don’t like making and eating grilled-cheese sandwiches, then you’re either lactose intolerant or you hate America, but either way, we probably wouldn’t get along. Whether it’s with an old-school, dorm-room-sized George Foreman grill and Kraft Singles, or on a professional stove with homemade bread and imported cheese, everyone has their idea of the quintessential grilled-cheese sandwich. We’re here to offer some guidance and advice to elevate your grilled-cheese game to the next level.
This isn’t so much a recipe as it is a discussion, because, let’s face it, we’re not reinventing the wheel here. We’re making grilled cheese, which is exactly that: Melted cheese on toast. We’re giving you the freedom to butter up some fresh bread, melt an unnecessary amount of cheese, and dive face first into dairy/carb heavy combos until you’re so uncomfortably full that you disgust yourself. We offer a few suggestions below that involve roasted garlic pesto, fresh fig chutney, and a variety of cheese and bread to spark some new ideas.
Quick tip: Don’t be shy with the butter. There’s no “Skinny Girl” version of grilled cheese, unless you want it to taste like warm chalk and cardboard. Load up on the butter, and go melt your heart out. Check out our full recipe on MadeMan.com here.