Goat cheese, fresh basil and tomatoes grilled on sourdough (Creative Commons-licensed photo from the Flickr account of nasunto)
Last night I mentioned on Facebook the recipe I usually use for grilled cheese—lots of Jarlesberg, a few dashes of cayenne pepper, multi-grain bread and a slow cooking time following an initial braise.
An old friend of mine responded with the name of her favorite Cleveland, Ohio haunt for grilled cheese: Melt Bar & Grilled.
All I can say is, wow.
Brandon Smith 