When I first discovered April was National Grilled Cheese month, I wept tears of joy.
Since that fateful moment a few weeks ago, I’ve made it a point to make clever, crafty, and cheesy concoctions at least once a week. Henceforth, I bring you my Ode to Grilled Cheese.
This song is simply for ambiance (the store for lovers), mood music so to speak, so you should hit play because it will increase your viewing pleasure by 82.56% (I’ve tested it numerous times…on myself, of course).
There once was a sandwich with cheese,
That quickly brought me to my knees.
Toasted, roasted. Oh sweet bliss.
I’d be completely remiss
Not to say, I’ll take two please.
The Classic: White Cheddar on Tuscan Herb Bread Formaggio
The Sweet and Subtle: Sliced Pear, Penzey’s Raspberry Enlightenment Sauce, and Goat Cheese on Granola Bread.
The Italian: Sun-dried Tomatoes, Pesto Paste and Tomato Basil Pine Nut Cheese on French Peasant Bread (is it a faux pas to throw the French in there?)
Sometimes life is rough, and sometimes you get to celebrate National Grilled Cheese Month in style. I’d say I did my bit.
Before I let you off the hook for the weekend, this post is linked up with Laura’s Strange But Good (P.S. I’m sorry to do this to you pre-competition, but the end is in sight), because one of these sandwiches must be strange, and Gastronomical Sovereignty Fresh Foods link up because my bread and cheese were all local, baby.
Speaking of link ups, don’t forget (as if) my Week In Review link up party is going down on Monday. I’d love to see you, so be there or be square. Maybe I’ll even make you a grilled cheese or maybe I’m just a tease.
What’s your favorite bread for a grilled cheese sandwich? And just as important, what’s your favorite cheese for a grilled cheese sandwich?