The humble grilled cheese must be really important. Not only is April 12 Grilled Cheese Day, the entire month of April is National Grilled Cheese Month. And why not – who doesn't like a grilled cheese? Called a cheese toastie in Britain, the land where, according to legend, the sandwich as we know it was invented in 1762, the grilled cheese is descended from the French croque monsieur but really caught on in America after the advent of two inventions: the bread slicer and processed cheese.
Everyone knows how to make a grilled cheese (its name is essentially the recipe), but try celebrating Grilled Cheese Day in high fashion by gussying up the sandwich with some recommendations from Martha Stewart
Grown-Up Grilled Cheese
2 slices bread, such as white, rye, or sourdough
Unsalted butter, room temperature, or mayonnaise
Dijon mustard (optional)
Fruit preserves (optional)
Sliced cheese, such as Gruyere, fontina, or cheddar
Fillings, such as bacon, prosciutto, oil-packed sardines, oil-packed tuna, apple, red onion, pear, avocado, pickles, tomatoes, jalapeno, arugula, cilantro, sage, basil, and Peppadew peppers
1. Place bread on work surface and spread the outsides of both slices with either butter or mayonnaise, making sure to cover the surfaces. Spread the interiors with either butter, mustard, or fruit preserves. Top one slice of bread with 2 slices of cheese and a combination of your favorite fillings. Sandwich together with second slice of bread.
2. Preheat a well-seasoned cast-iron skillet over medium heat. Add the assembled sandwich. Once the cheese starts to melt and the bread on the bottom is golden brown, flip the sandwich; avoid pressing with the spatula to flatten. Grill until cheese has fully melted and the other side is golden brown.