National Grilled Cheese Day is upon us, according to those who decide such things. All we know is that a grilled cheese sandwich is both delicious with Campbell's cream of tomato soup and that it reminds us of the school cafeteria, back when we were blissfully ignorant of the difference between good food and slop.
Though it's still pretty hard to beat a grilled cheese sammie made with white bread, Kraft slices and margarine, the bottom-of-the-menu coffee shop staple has gone through many chances since its origin back in ancient Roman times.
There is the croquet monsieur, France's answer to -- zoot aloorz! -- the white-bread-and-Kraft-slices monstrosity. (Hint: It's a grilled ham and cheese.)
And let us not forget the patty melt, the Welsh rarebit and the ever-comforting cheese toast.
That should have been butter, above, not margarine. School cafeteria recipe. Sorry.
As culinary hipsters know, the secret formula for a monster grilled cheese sandwich is nothing more than bread + cheese + butter = yummers. So sayeth the chefs and judges at the 10th annual Grilled Cheese Invitational, April 28 at the Rose Bowl in Pasadena, Calif.
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