This post is a day too late.

I feel kind of guilty about that. See, yesterday, April the 12th, was National Grilled Cheese Sandwich Day.

And I have this sweet little sandwich all ready on deck. Sure, it was waiting on photo processing, but, we could have gone a little faster on that. It’s just been a busy week here in Chez Cook Local.

But, let’s talk about this, albeit a day late.

The Mrs wasn’t very happy with this dish, but me, the Mr? I was that type of thrilled you get when you find a really good recipe that you know could be great with just a smidge of tweaking. Or a lot of tweaking in different directions.

Which isn’t to say it is bad. It wasn’t… It needs a little spice, a little salt and pepper, maybe some harissa or sriracha. Or Zane and Zack’s, of course.

Using lard instead of oil too.

And adding bacon, that’d be awesome.

But even plain, this is a good, exceedingly evil sandwich. Gooey, doughy, cheesy. And, for the most part, easy.

Except for needing to find the right white bread. When all the bread you can find is rustic, toothsome loaves, finding a white bread that is spongey and able to be rolled up into a nice little bread marble. Maybe it was an East Coast thing, but, that’s what we did with Wonder Bread. They mush up just so well.

The trick to the recipe is to be careful with the milk step. White bread and milk don’t really mix well, but the little bit of lactic moisture is needed.

Nnormally I recommend using the best ingredients when it comes to the simplest recipes.

A simple, plain tomato sauce, like a marinara, you want to use the best possible ingredients.

But, when you’re doing something big, like a ragu, you can skimp on a couple of the ingredients to not be top shelf because it’s the mix that brings it forward.

This recipe, on the other hand, is simple, but doesn’t need buffalo mozzarella. It doesn’t need a fine loaf of Italian bread.

It just needs love. And time. And hunger.  … And no lactose intolerance.

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