April is National Grilled Cheese Month. Hopefully you’ve prepared accordingly. Your griddle is well-seasoned, butter remains on the counter in a perfect spreading state, and you have cheese that is NOT pre-sliced with a thin sheet of plastic in your refrigerator.
I know what you’re thinking. When did she become the food snob? I promise I’m not. Come spy on me in a moment of weakness and you’ll find me dipping a grilled cheese with the classic and oh-so-gooey American cheese in ketchup of all things. Clearly, I’m one with the people.
