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 he...