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Grilled Cheese

I forgot to mention I made grilled cheese for Easter. Doesn't sound impressive does it? Well take a look...
See I made Tomato Bread again. I made the bread the week before and froze it. It freezes well if you wrap it in plastic wrap and then foil. I used Fontina cheese for the sandwiches. I made them right as people were arriving and placed them on a platter on top of a hot plate. So how do you make the ideal grilled cheese - some people don't make good ones - too much butter (is there such a thing??).

Perfect Grilled Cheese (Adapted from My Brain)

2 slices of bread
butter
melty cheese - Fontina, Gruyere, Crappy America (don't you dare!), Monterey Jack, Mozzarella (you get the idea)
Herbs (if not using herbed bread)

Smear some butter on the slices (not too much you want a nice thin coating. I see what you're doing - that's too much!). Grate the cheese or slice it thin. You do not want a big thick glob of cheese - it will not melt properly. Mix in some herbs with the cheese (thyme, dill, or garlic powder do nicely). Place the cheese on the side of the bread that is not buttered. Place the butterside down on a skillet (sometimes I cheat and I butter the side that is up now instead of struggling with two buttered sides). The heat should be low - you want the bread to toast and the cheese to melt. When the first side is toasted flip and toast the other side. There grilled cheese PERFECTION!

Who am I to give you a recipe for grilled cheese - I'll tell you who I am - I'm not the one that butters both sides of the bread and produces a greasy mess - that's who.

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