The one, the only Grilled Cheese Sandwich

The modern grilled cheese sandwich began in the 1920s as an open sandwich. The additional slice of bread appeared in the 1960s and supposedly, in the 1970s a Canadian restaurant owner Dach Johnston added bacon. This sandwich itself is a variation of a French recipe the "Croque Monsier" a hot ham and cheese sandwich served in bistros.

In the UK the grilled cheese sandwich is not normally cooked the American way using a frying pan but grilled or made with the use of a sandwich maker. They also prefer cheddar cheese to American cheese. However many different types of cheese and bread can be used. April is considered National Grilled Cheese month.

In L.A. the grilled cheese sandwich has become almost a form of art and most definitely the all time comfort food. The city is home to the Grilled Cheese Invitational which started 4 years ago. Here people can demonstrate their talents at grilled cheese sandwich making in 3 categories: missionary (bread, butter, cheese), kama sutra (with meats, other ingredients or fancier bread), honey pot (dessert sandwiches). In restaurants such as the "Campanile" Thursdays are grilled cheese nights when the restaurant is packed full of people who love these sandwiches. This was started by Nancy Silverton who is the restaurant’s former owner. At "The Melt Down" in Culver City lines usually form at lunchtime.

Some of the most masterful versions of the grilled cheese are:
- with chickpeas and tomatoes,
- with gorgonzola, spiced walnuts and honey,
both from "Campanile."
- with taleggio cheese, short ribs, argula and apricot caper puree on raisin bread credited to chef Eric Greenspan of "The Foundary."

Whatever its ingredients the one thing chefs agree upon in that the bread must be buttered evenly on both sides so that the slices do not have dried edges.

So whip out the frying pan, grab some butter, 2 slices of bread, some cheese and get ready to unload the stress.