As a kid, nothing felt more like a fall weekend than a grilled cheese sandwich for lunch. The combo of having just come in from outside with a cold, sniffly nose and the crispy/gooey/chewy sandwich with requisite tomato soup is (literally) the stuff memories are made of.
Seeing as it’s fall and that grilled cheese sandwiches are still delicious, I recommend working on your griddling skills and whipping up an adult version. As a starting point, check out this recipe from Kelly Senyei. It’s got plenty of toasted bread and cheese, plus some balsamic caramelized onions and baby kale to perk things up a bit.
One of my favorite tricks that Kelly doesn’t mention: always use a lid while making your sandwiches. It helps trap the heat to make sure the cheese is perfectly melted without over-browning the bread.
Grown-Up Grilled Cheese Sandwich [A Cup of Jo]