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National grilled cheese month


Being April 1, we could tell you that today is “National Snake on Toast Day” or “National Chug Fryer Grease Day,” but we like you, so we’ll be nice.

April celebrates the grilled cheese sandwich. There’s something so perfectly comforting about this simple and humble dish.

Grilled cheese can be enjoyed for breakfast, lunch or dinner. They can be devoured on their own or paired with soup; jazzed up or dressed down — it really doesn’t matter, they taste just as good.

Here are some tips for making the perfect grilled cheese:

Equipment matters: If you prefer making grilled cheeses in a skillet, there’s nothing worse than a sandwich that sticks to the pan. To avoid this, use a non-stick pan that heats slowly. This will help avoid a burnt outside and an unmelted inside.

Butter or oil?: Both! Butter adds great flavor, but burns quickly. Oil (preferably a neutral one) helps counteract this.

Big cheese: You’ll need a good melting cheese, which means it has to have a high fat content. We’re making grilled cheese sandwiches for crying out loud! Sharp cheddar, mozzarella, gouda, muenster, provolone and fontina are excellent choices. My personal favorite grilled cheese is with pimento cheese.

This Southern staple has the perfect amount of creaminess, meltiness and spiciness. It’s a clear winner.

Additions: Sometimes, a simple grilled cheese just won’t do. Never fear, there’s plenty you can do to spice up your sandwich. Bacon is a primary candidate, and an excellent choice. Sliced tomatoes also add great acidity to help cut the fattiness of the cheese. Grilled veggies like onions or peppers also add interesting flavor. You could go crazy and even add pulled pork.

Seasoning: Yes, cheese is salty, so you probably won’t need to add any additional salt, but have you tried fresh ground black pepper on your grilled cheese? It’s a taste sensation.

Emily Smith | CNN