National Grilled Cheese Day!

It wasn’t until I became a “foodie” and started following a few food bloggers that I was even aware that April is National Grilled Cheese Month.  Really?  A whole month celebration for a grilled cheese sandwich? If you are a grilled cheese connoisseur, which my Chief Culinary Consultant is, then you are no doubt thrilled about this celebration.

AND as if a month-long celebration isn’t enough, the grilled cheese sandwich  has a separate day of honor, which happens to be TODAY. Let me be the first to wish you a Happy Grilled Cheese Day. What’s for lunch? 🙂

Grilled cheese sandwiches have come a long way since the day my mom buttered a couple of pieces of bread, placed one thin slice of American cheese-product between the bread and grilled it.  No fuss, no muss.  No mayo, no pickles, no Panini press, just a deliciously cheesy wonderful warm and gooey sandwich — and always with a bowl of tomato soup!

It wasn’t too long ago I posted a recipe for incredible crock pot tomato soup.  I included a few pictures of the toasted cheese we ate with it.  Here are a few more details.

I started out by making a loaf of Italian Herb bread.  This bread goes together fast and easy and the herbs can be adjusted to your taste.  For the toasted cheese sandwich I was going to make I wanted a light herb flavor.

The Chief really, really likes dill pickles on his cheese sandwich.  I use to think that was weird.  Now I like it too!

My pantry was bare of dill pickle chips and so in a pinch we used dill relish.  Wow!  That really cranked it up a notch.

Sharp cheddar cheese, freshly grated (it’s the best.)

Lately we have tried to eat a little less bread.  But give up toasted cheese sandwiches?  No way!  I popped this bread under the broiler for just a few minutes to lightly brown the bottom side.  Then after layering with mayo, pickle relish and cheese they went back under for the final toasting.

Happy Grilled Cheese Day!

~Blessings, Catherine