Slices of heaven, grilled

Today's menu item comes from the oldie-but-goodie department: grilled cheese sandwiches.

Grilled cheese? My inner child just started drooling.

With these babies, the variety is practically infinite — that's a good thing. Don't get stuck on using plain-Jane bread and Cheez Whiz, I beg thee. Stretch thine horizons.

An old (i.e. sharp) cheddar makes for a fine base. Parmesan works great, too, as does a good creamy brie or a blue. Better still: mix and match.

Then slap on some mustard. Some hot sauce. Some bacon. Cayenne pepper or chili flakes. Whatever floats yer boat, as they say.

Here's the approach I used today:

Grilled cheese sandwich

Step 1: Cut 2 slices of wholegrain bread
Step 2: Slather one slice with hummus, the other slice with dijon mustard
Step 3: Add slices of parmesan, plus slices of blue cheese
Step 4: Grind on copious amounts of flesh pepper
Step 5: Slam the two halves together (i.e. complete the assembly of your sandwich)
Step 6: Warm fry pan, mist with canola oil and toss in the (raw) sandwich. Low-ish heat and a cover may help. No rush; no need to scorch things.

Finally, remove from pan and cut sandwich into halves or quarters. Serve with slices of a tart, fresh fruit. A crispy Granny Smith will do.

Then dig in.

Bam. Like a time machine back to childhood. Only better.