Yes! This really is such a thing. If you follow me on Facebook, you know I am currently addicted to grilled cheese sandwiches.
Trivia aside: when I was a child, we called them toasted cheese sandwiches, and they were usually accompanied by tomato soup, which is now a comfort food icon.
A great grilled cheese sandwich begins with bread. Not the spongy, soul-less, nutrition-free stuff on which we grew up (even if it was baked to music), but grown up bread. Like this:
This bread comes from a regional bakery and is 100% preservative-free. It also makes the best grilled cheese sandwiches.
Right now I’m on a Swiss and Havarti cheeses kick.
Then I use butter. The real stuff. Spread on the bread, not melted in the skillet.
A co-worker suggested mayo instead of butter. Not a good suggestion. I am a card-carrying member of the I Hate Mayonnaise Club.
Add these three ingredients together in a perfectly sized cast iron frying pan, and voila! Bliss on a plate.