Grilled cheese sandwiches – or, as I shall refer to them from now on, sammiches – are a joy and a pleasure, and it’s too bad I really shouldn’t eat 5 at a sitting. It seems like grilled cheese sammiches would be a no-brainer, but we really do have a couple of tips to make your sammiches amazing.

Ingredients:

• Bread
• Butter
• Garlic powder – larger grains are better than super powdery stuff, for the record
• Cheese

Method:

1. Heat up your pan or cast iron griddle on high heat.
2. Butter one side of your bread, and sprinkle each with a pinch of garlic powder. Place each piece butter side down in pan/griddle.
3. Add cheese to each piece of bread.
4. At this point, turn the heat down to medium low.
5. Keep an eye on the bread; don’t let it burn!
6. Take them off and pair them when nice and toasty. If the cheese isn’t melty enough, you can stick the sammiches in an oven on low (maybe 200) for like 5 minutes.

Alternatives and suggestions:

• Almost any sliced bread will do: French, challah, sprouted bread, multi-grain, whatever. Wonderful bread makes good sammiches.
• Mix up your cheeses: we like sharp cheddar + parm + goat, but you go crazy. Munster? Yeah. Colby jack? Sure. Some of that wild sheepy cheese? Aw yiss.
• Add roast beef.
• Or the STUFF in your stew. Use the stew liquid as gravy.
• Or fresh tomato and cracked pepper.

Or whatever you want. Leave a comment with your favorite cheese sammich variations!