As the weather grows colder, my favorite comfort foods like Tuna-Noodle Casserole, Tater-Tots and Split Pea Soup sustain my mental well being until the warm weather returns. The king of comfort food, Grilled Cheese Sandwiches are a fall and winter staple.
As a kid, growing up in Wisconsin, my Mom made grilled cheese sandwiches to warm us up after my siblings and I played outside all day. She made it the same way every time and always served it with a bowl of cream of tomato soup. 30 years ago a typical Midwest-style grilled cheese sandwich involved plain white bread smothered with lots of margarine and sliced "orange" cheese. She always used her well seasoned cast iron skillet to produce wonderfully golden, crispy and greasy sandwiches. The molten cheese would, if eaten too quickly, drip and burn my fingers. It was childhood heaven. There was the dangerous element of molten cheese, no vegetables to eat and greasy fingers were expected.
I still have cream of tomato soup, but I've upgraded the childhood grilled cheese sandwich. I admit to enjoying plain white bread, but I prefer to use butter (is margarine still made?). Not surprisingly, I am adventurous when it comes to the cheese. I have put together a list of cheese that has given me great results.
Vella Dry Jack:
A California cheese that melts beautifully. This Monterey Jack cheese has been aged for about 7 - 10 months. It has a hint of nut and a complexity that begs to be tried on plain white bread.
Bravo Farms Chipotle Cheddar:
From California, this raw milk cheddar with chipotle will add a little kick to your grilled cheese sandwich.
Fiscalini San Joaquin Gold:
Another California raw milk cheese. No, I don't work for the California Milk Advisory Board.
Raclette is a natural melting cheese. If you are well connected, I highly suggest getting the Raclette de Chevre, a raw milk goat that just may keep you from going back to cow version of raclette.
Try mixing up different cheeses. Shred cheese for more uniform melt. Avoid bread with big holes.