Grilled Cheese Perfection

I know, totally random, but I had to share this cheesy delight with you. With an extremely finicky eater – like my daughter – I find myself making A LOT of grilled cheese sandwiches every week (along with menu staples: mac-n-cheese, chicken nuggets, PB&J, pizza, cheese quesadillas and inordinate amounts of fruit). I have to say I am grateful for the person who decided bread, butter and cheese qualify as a main course.
In my mental menu rotation, it seemed we were due for a grilled cheese. Alexa concurred. Although I don’t get very excited about cooking, I have enjoyed perfecting the art of this cheesy dish. I get LOTS of practice. As I bit into this lunchtime regular (picture melted cheese stringing from my bread to my lips refusing to let go), I thought, “This is heavenly. This may be my best grilled cheese yet.” I put the sandwich down (very difficult for me to do as it’s best straight from the griddle) and took a snapshot for you. Ahhhh, will I be able to repeat this bliss next week? Who knows. One things for sure. I’ll get another chance to find out in the next couple of days. Regardless, I’m thankful I captured it this go around. Now . . . how does a girl spice up a chicken nugget!?

May you, too, find joy in life’s simple pleasures (again and again and again)!

My tips for cheesy perfection . . .
-- Begin heating your griddle on medium heat while you prep the sandwich.
-- Salted butter (room temp) – apply liberally. (This isn’t the low fat version).
-- Kerrygold Dubliner Cheese – sliced very thin (several slices)
(Dubliner is a mild nutty cheese that’s subtly sweet and melts to perfection).
-- A soft nutty bread. I love the crunch with the smooth texture. This was a 10 grain.
-- Mayo – I apply to the insides of both pieces of bread. (Repeat - This isn’t low fat).
-- Grill until brown with cheese oozing from the edges.
-- Wonderful additions: Banana peppers & grilled onions. Of course, the pièce de résistance is a warm cup of Campbell’s Tomato Soup to dip it in. (Sorry Karen)

Bon Appetit!
-- If you have any suggestions, I’m open to them. I do think tomatoes would be good.