How awesome does that cheesiness look?! Simple, tasty meals are the best, and I’m always on the hunt for new ones that I can make quickly after a day at work. A couple weeks ago I was craving a grilled cheese sandwich and decided that I had to make one STAT. It was a big hit with the BF, and I’ve made it again at least three times since. :-)

This sandwich is perfect with a bowl of warm tomato soup, especially as we’re getting into these cooler fall days. I paired it with a bowl of Tomato & Roasted Red Pepper soup from Trader Joe’s, which was phenomenal. Yum!

Living in Wisconsin, cheese is an important way of life (and obviously an important ingredient in grilled cheese!). I’m currently having a love affair with Hook’s 5 Year Sharp Cheddar, which is sooo good. Very flavorful, and just a little bit crumbly. I’ve also tried their 10 and 15 year cheddars, and they only get better with age! If you can’t get your hands on this cheese, I’d still recommend a good sharp cheddar in your sandwich.


The other local ingredient I’ve been loving for my grilled cheeses is a Poppy Seed Millet sourdough from Madison Sourdough Co. The bread is just the right amount of chewy and gets nice and crunchy when it’s grilled. I prefer an artisan bread when I’m making these, but you could definitely use any variety you have handy.


After the sandwiches are piled to perfection with cheese, spread with a thin layer of mayo (this is a very important step, it makes the cheese that much creamier), and buttered, I pop them onto a hot cast iron skillet over medium-high heat (seriously, you need a cast iron skillet if you don’t already have one. They heat really evenly and I don’t end up burning my bread the way I always seem to when using a normal frying pan).


Flip ’em when they’re golden on the bottom and continue heating until the cheese is melty and both pieces of bread are browned, and then carefully remove from the skillet.



– 2-3 different cheeses (I used a sharp cheddar and mix of shredded Swiss/Gruyere)
– Butter at room temperature (I soften mine up in the microwave for 10-15 seconds)
– Mayo
– Bread


1. Butter outer sides of slices of bread.
2. On one side spread mayo, and on the other place layers of cheese.
3. Place skillet over medium high heat. When pan is heated, place sandwiches in the skillet.
4. After 2-3 minutes or when bread is golden brown on the bottom, carefully flip the sandwiches over.
5. Continue heating on second side until bread is browned and cheese is melted.
6. Remove from skillet, and serve with a delicious bowl of tomato soup!


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