Who comes up with these crazy “themes of the month” anyway?  Better yet, who cares!? 🙂

I made it just under the wire for National Grilled Cheese month.  Foodies across the states have been celebrating all month.  There’s even a Grilled Cheese Invitational where sandwich makers and chefs vie for the title of the best cheese sandwich.

I say let them have their trophies and give me my sandwich.  That warm, glorious comfort food that makes any meal or time of day seem like an afternoon snack after third grade.

For what it’s worth, here’s how I make mine.  The secret step (or not so secret now) is grilling both sides of each slice of bread.

MJB’s Grilled Cheese Sandwich

You’ll Need…

Two slices of bread per sandwich; removing the crusts is optional

One or two slices of cheese per sandwich (depending on how cheesey you want it!)

Butter, about 1 tablespoon per sandwich

1. Heat a skillet on medium for five to six minutes.  Add butter and cover the bottom of the pan by moving the butter around with a spatula, spoon, or heat resistant fingers (I rarely use utensils when I cook grilled cheese sandwiches).
2. Evenly cover both sides of the bread with the melted butter, leaving one side down to cook for about one minute or until golden brown.  Flip one slice of bread over.
3. Place the cheese onthe cooked side of the bread you just turned over.  Cover the cheese with the other slice of bread, cooked side towards the cheese.  Let the sandwich sit for another minute before flipping.  Allow the other side to cook for a minute or until golden brown.
4. Remove from skillet and serve hot!

By double  grilling the bread, that is, cooking both sides, you’ll add extra crunch to your sandwich: one on the outside, and another on the inside right before you hit the cheese.  Trust me, it makes a difference!