I know this sounds rudimentary and juvenile – but seriously – who doesn’t love toasty, cheesy tasty goodness? One of my favorite memories is going to lunch with my Mom and sister at a sweet little cafe in Kingston, PA. It was near one of the only places to shop for “cool” clothes and sometimes when we were good, or perhaps lucky (!) she took us shopping then we would go to Grico’s for lunch. Sadly, its no longer there, but the memories are strong! My absolutely favorite thing on the menu was the grilled cheese – I’ve literally never ordered anything else. It was usually served with a small side of pasta salad or soup if it was chilly out. It was super simple, but super delicious. Fun fact – that side salad was the first time my oldest sous-chef ever had peanut butter when she inhaled my side of peanut noodle salad.

It’s taken me years to figure out the right combo of bread v cheese, but I’ve finally nailed it. Cooper Sharp is the cheese – its hard to find in the DC area, but some of the grocery store deli-counters carry it. This is technically American cheese, but its super creamy, a little nutty and absolutely the best melting cheese I’ve found anywhere. This is my ride-or-die for making any kind of grilled cheese. But it’s key to this one. The other must-have factor is the bread – it needs to be a thick, fluffy French or Italian bread from the bakery. The supermarket bakery is where I found mine.

Recipe

• French or Italian Bread – the big fluffy kind, not the crusty baguette version
• 4 slices of Cooper Sharp cheese
• 2 tbs butter

Warm up a medium sized pan on the stove on low heat. Slice two 1/2″ thick slices and smear butter on one side of each piece. Place in the pan, and add two slices of cheese to each side. Cover with a lid to help melt the cheese. Once the cheese is nice and melty, marry the two pieces of bread. Turn up the heat (medium/high), and allow the side to get crispy and golden. Flip over to toast the other side.

Plate up and serve with pasta salad, chips or popcorn.

Bon Appetit!