> This is not a column where I will carp and complain—about air-fryer grilled cheeses, or fancy gourmet grilled cheeses, or Kraft-single grilled cheeses, or the proper application of butter, or the appropriate pan, or the degree and nature of the condiments. To me, each grilled cheese is enough, and more than enough. In this world so full of slaughter and fire, where doubt and monstrosity abound, this much is clear to me: the grilled cheese is a small and perfect thing.
Amen.
I love me a grilled cheese sandwich and I'm not picky about it, but if you want to take the time to put in the extra effort, the following recipe is the best grilled cheese you'll ever make:
https://cooking.nytimes.com/recipes/1020107-french-onion-gri...
If you have some fresh tomatoes on hand, this is almost as tasty and a lot easier (and not technically grilled cheese, since no grilling is involved, nor a sandwich unless you want to call it open faced):
https://cooking.nytimes.com/recipes/1024469-tomato-cheddar-t...
Amen.
I love me a grilled cheese sandwich and I'm not picky about it, but if you want to take the time to put in the extra effort, the following recipe is the best grilled cheese you'll ever make:
https://cooking.nytimes.com/recipes/1020107-french-onion-gri...
If you have some fresh tomatoes on hand, this is almost as tasty and a lot easier (and not technically grilled cheese, since no grilling is involved, nor a sandwich unless you want to call it open faced):
https://cooking.nytimes.com/recipes/1024469-tomato-cheddar-t...