Ever since I got married, my nightly dinner menu has greatly improved. See, my husband enjoys cooking. He likes to read cooking books, search for recipes and try new things. I, however, do not. Prior to my wedding and subsequent communal living, I would cook for myself. Overall, I can create several edible dishes:

1.  Mac & Cheese
2.  Chilli
3.  Nachos
4.  Meatloaf
5.  Chicken Salad Sandwiches
6.  And my Pièce de résistance — grilled cheese

Of all these dishes, I can boast of just one thing — my grilled cheese is better than my husbands. In fact, I make the best grilled cheeses on the planet. In high school, a young male friend actually used to come over to my house and have me make him my grilled cheese extraordinaire {my husband asserts it was not my grilled cheese that he was after, but I digress}.

STEP 1: Pick out your ingredients. I personally like to add little extras to my cheeses; i.e. broccoli, bacon, mushrooms, tomatoes {espec. fresh garden tomatoes} … AND do not be afraid to experiment with cheeses. In this specific sandwich I mixed regular Kraft singles, Cheddar Bacon singles and mozzarella.

STEP 2: Cut off some crust for your favorite little buddy. Sharing is caring, folks.

STEP 3: Butter both sides of the bread. People, this is grilled cheese — there is nothing healthy about this meal — so pile it on. Then make sure to use the cheese as aglue of sorts — adopt the pattern of cheese … ingredient … cheese … ingredient … cheese.

STEP 4: Cook the sandwich on low and flip often. This is truly the secret to my success. If you cook the sandwich slow and low … well the cheese melts, the bread doesn’t burn and your sandwich turns out yummy scrumboes. Trust me.

STEP 5: Always cut the sandwich on the diagonal — it just tastes better. And serve with tasty side finger foods — pickles are always a winner. ENJOY!