Gourmet Grilled Cheese with Pear & Brie

Long time, no see.

I was dealt some big blows over the last couple months in terms of health and personal life, and despite all my intentions to keep up with the blog, it wasn’t in the cards. I am not going to get into detail about all that at the moment, perhaps in the future, but for now, let’s focus on some food. For the record, I am OK now, feeling good and ready to move forward.

I have a few recipes already developed, tested, & photographed, so expect a lot more action in the next few weeks! (And yes, I mean it this time.)

When people ask me what kind of food I cook and write about, I always say it’s comfort food with a twist. I like taking familiar, beloved dishes and giving you another way to look at it. I think the spins on classics make things fun and interesting, but also are a way of introducing yourself to new idea (especially for people who grew up picky like me).

So what’s one of the classic-iest classic comfort foods ever? Grilled cheese. This is my take on a gourmet version, mixing the elegance of a fancy cheese board with the nostalgia of everyone’s favorite childhood sandwiches.

Note: Since a sandwich can vary in size, these are estimated amounts based on a shopping list that will make at least 4 sandwiches with some ingredients left over.

  • 2 Tbsp olive oil
  • medium white onion
  • 2 Tbsp balsamic vinegar
  • loaf of sourdough bread (8 slices)
  • small jar of mayonnaise
  • 7-8oz brie cheese, sliced
  • baby arugula (1 cup, packed)
  • fresh basil (2/3 cup, loosely packed)
  • 1 bartlett pear, thinly sliced
  • 4oz blue cheese crumbles
  1. Start by caramelizing the onion. Thinly slice the onion. Heat 2 Tbsp of olive oil in a pan over medium heat. Sprinkle with a pinch of salt & cook the onion for 5 minutes, then reduce the heat to low. Cook for 30-45 minutes, stirring occasionally, until brown and tender. Deglaze with the balsamic vinegar & scrap any bits from the bottom of the pan. Set aside to cool. Onions can be made ahead and refrigerated for up to 4 days.
  2. To make the sandwich, start by heating a skillet, griddle pan or panini press to medium heat. Spread mayonnaise evenly on what will be the exterior sides of the bread slices. (You can used softened butter if you are anti-mayo, but trust me, it cooks much more evenly.)
  3. Build the sandwiches. On the bottom piece of bread, start with a layer of sliced brie, waxy shell removed for better melting. Mix the arugula and basil, adding that next. Follow with a layer of pear slices, the caramelized onions, and finally the blue cheese crumbles. Top with the second slice of bread. Repeat for additional sandwiches.
  4. Toast the sandwiches for 4-5 minutes, flipping halfway through (unless you are using a panini press). The brie should be melted & the bread crispy but not burnt.

  5. A couple cross sections so you can see how I arranged the ingredientsIf you are new around these parts, I always like to offer up suggestions on how to modify my recipes for your tastes. I know a lot of bloggers and chefs hate when people make changes to their dishes, but my motto is “I cook what I like”, and you should too.

    Bread… use whatever you like. Italian, wheat, whatever. I happen to love and suggest sourdough because of the way it offsets the sweet flavors of the brie and pears. Speaking of, I am obsessed with pears. They are one of my favorite fruits, but I know it’s apple picking season in a lot of areas. (Jealous! But makes me wonder if there’s anywhere to go pineapple picking here in Hawaii…) You could definitely swap the two if you are looking for a new way to use up your surplus of apples and you are over pies and strudels.


    Bartlett pears are sweet & soft when ripe, perfect for this application

    If you want this sandwich right away with less hassle, an onion or bacon jam could be used in place of the caramelized onions to add that smoky, savory bite. And yes, bacon or prosciutto in general would really add to the gourmet cheese board theme going on here, but I don’t eat pigs and cows, so I’ll leave that up to you.

    This recipe is great for lunchtime when you are feeling a little fancy. You don’t have to make a bunch of sandwiches all at once, it’s totally easy to use them over the course of a week. If you are having a get-together, you could make 4, 5, or even 6 of these and cut them small to serve as an appetizer. It’s a great, hearty vegetarian option.

    What do you think? Is a grilled cheese a good way to experiment in the kitchen, or do you prefer the classic white bread and american combo? Let me know what you think, and I’ll see you soon with another new recipe!


Curry & Yogurt Marinated Chicken with Mint Dressing Two Ways

That title is a mouthful, but I suppose that’s appropriate when you have two dishes in one blog post.

I hope everyone has a nice start to spring so far. Our remodeling is still underway, but things are starting to feel like home. We also have our first visitors coming tonight… my awesome in-laws! They are coming for a week and besides taking a break from DIY projects to explore Oahu with them, we are going to Maui for the weekend. I’m excited to do some island hopping!

I’m not going to waste anytime with today’s recipe, because I still have a lot to do before company comes. This was supposed to be one thing, but I ended up with so much leftover marinade, it became two dishes: a salad and sliders. The heart of both is a curry & yogurt marinated chicken. It might sound a little off-putting at first, but give it one taste and you’ll understand why I had to reuse it. So here’s the recipe the chicken:

  • 2 chicken breasts, portioned according to dish*
  • 8oz plain Greek yogurt
  • 1 Tbsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp minced garlic
  • 1 tsp tumeric
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 lemon
  • salt & pepper
  1. In a bowl, whisk together the yogurt, curry powder, fresh ginger, garlic, tumeric, cayenne & cinnamon. Stir in the juice of 1 lemon and a dash of salt & pepper.
  2. Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
  3. Cook the chicken on a grill or grill pan for about 8-12 minutes over medium high heat, turning once, until cooked through.


Remember: plain yogurt does not mean vanilla yogurt! I used three of these Chobani cups between the marinade and the dressing.

*The asterick! If you are making the salad dish, cut 2 chicken breasts into about 1″ cubes and grill them on a skewer (kebab style). If you are making the sliders, put 2 chicken breasts between two pieces of plastic wrap and pound it out until it’s of even thickness. Cut the chicken to the size your sandwiches will be, using the bread as a reference. Each recipe makes 2-3 servings.

Now for the dressing:

  • 5 oz plain Greek yogurt
  • 2 Tbsp fresh chopped mint
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 lime
  • 1 Tbsp extra virgin olive oil
  • salt & pepper
  1. Stir together the yogurt, mint, garlic, cumin and the juice of 1/2 a lime. Whisk in the EVOO until smooth and add a dash of salt & pepper to taste. Keep refrigerated.


I love fresh mint… plenty left over for mojitos!

At this point, honestly, the chicken is so good you could eat it plain and be satisfied. I know, because I snacked on the extra pieces while taking the “glamour shots” until there was none left… and then I ate the salad from the pictures too.

Speaking of the salad! You have the chicken, grilled up and smelling oh-so-delicious, and you have the mint dressing, ready to take the edge off the spice. I plated them up next to a salad of mixed greens, arugula & spinach with thinly sliced shallots & cucumber.


Healthy never looked so good

I tossed the salad with a touch of olive oil to keep it from being too dry, but I wanted to keep the mint dressing over the chicken only. I’m not a fan of salads with a heavy dressing, because I feel like people tend to overdress and everything gets too soggy. Drizzling just a little over the chicken ensures the perfect bite every time of spicy meat, cool sauce and fresh greens.

The second incarnation of this marinade came about because I still had a lot of usable sauce left in the bowl. I cut up some more chicken, tossed it around and put it in the fridge for round two.

One of my signatures for weekend meals has become sliders, so naturally this recipe had to get the sandwich treatment. I toasted up some Hawaiian rolls, and piled on the chicken, a dollop of mint dressing, some more thinly sliced cucumbers and my FAVORITE: pickled red onions.


Oh, did I mention I made oven-baked fries with garlic powder, onion powder, curry powder & paprika?

The color of this chicken is beautiful. The smell and taste is unreal. I hope you try it with my salad or as my sliders, but I really just wanted the focus to be on the chicken. This is the kind of thing you can make a large batch on a weekend and do anything with. Beyond my ideas here, you could put this with rice, over whatever veggies you like, or in a wrap for lunch on the go. I’m already trying to come up with as many ways to use it as I can in my head, as an excuse to make more.

Remember to prep this a day ahead of time. You could shortcut it and let it marinade for a few hours, but trust me, doing it overnight makes a difference. The chicken will be juicier and more flavorful the longer it sits in that delicious sauce.


It’s meal prep gold, literally.

I have to get back to my endless to-do list around the house. Follow my Instagram (@ThePickyGourmet) to see some foodie adventures around Maui in a couple days! I’m sure I’ll get some great pics and some inspiration for my next recipe!

Recipe Redux: Crab Cake Sandwiches Two Ways

Lots and lots of exciting things going on lately. The biggest news is (drumroll, please)… we bought a house in Hawaii! It’s feels surreal, especially since we don’t move for a few more weeks. I’m dying to get my hands on it, the kitchen and backyard especially.


Sneak peek! The kitchen will be getting a little bit of a facelift. The tacky plastic pergola in the yard is already gone, thank goodness. 

It was also my husband’s birthday recently. Ours are a month and day apart, which was a little funny because we made an offer on our house on my birthday and we closed on it just after his.

We celebrated all those things, but I wanted to do one more thing for my husband. When I posted about my crab cakes, he was on deployment. He looooves crab cakes. I made a bunch of them perfecting my recipe and he didn’t get any while he was gone. (My girl friends lucked out though!)

I decided it was time for another recipe redux. There is a restaurant we love back in Massachusetts that used to have something like this on the menu, but one day, it disappeared. My husband was so disappointed. It’s been a couple years so I don’t remember exactly what was on theirs, so I decided to have some fun in the kitchen and give him some options.

The base is the same, but the meal is totally different, because we are making crab cake sandwiches two ways!

Everything you need for this meal can be prepped a day (or two, or three) in advance, so we are going to start with the toppings.

Pickled Sweet Peppers

  • 2 cups sweet peppers, thinly sliced & seeds removed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 sprigs of thyme
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar and salt until fully dissolved.
  2. Put the peppers, thyme and garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar & salt together until dissolved.
  2. Put the onions, peppercorns & garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Mango Jalapeno Salsa

  • 1 cup finely diced mango
  • 1 jalapeno, deseeded & finely diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp pickled sweet peppers, finely chopped (optional if you happen to make them first, I like the extra color)
  • 1 lime, zest & juice
  • pinch of salt
    1. Combine all ingredients in a bowl & toss until mixed. Cover & refrigerate until serving.

Spicy Remoulade Sauce (modified from the original recipe)

  • 3/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 2 tsp pickling liquid (from either jar)
  • 1 tsp cayenne
    1. Combine all ingredients in a bowl and whisk until smooth. Cover & refrigerate until serving.

See? All I did was make a bunch of fun toppings to dress up the original recipe, which I have doubled below to make five sandwiches.

Why five? Well, I used a half dozen package of brioche buns for my sandwiches. They are sturdy enough to hold up to the patty and have a buttery taste that will compliment it. One bun goes into the actual crab cake as a binder, so that left five.

If you have another burger bun or rolls to use in the crab cake mix, you could definitely stretch this for six sandwiches. It’s all about using what you have and having to overbuy bread that won’t get used.

  • 2 eggs
  • 6 Tbsp mayonaisse
  • 1 lemon, zest and juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 4 green onions, finely chopped
  • 16 oz lump crab meat
  • 1 cup of finely chopped brioche roll (about 1 roll)
  • 4 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley, green onions, salt & pepper. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 5-6 patties (try to match the size of the brioche buns). Place on a pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for a least an hour and up to overnight.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a deep skillet or pan. Without overcrowding the pan, cook patties about 3 minutes on each side until golden brown and crispy. (Flip them away from you carefully to avoid splatter) Transfer to baking sheet or pan and let them warm through in the oven for 3-4 minutes.


Uncooked crab cakes, to give you an idea of the shape

I highly recommend prepping this all the day ahead of time, at least the toppings. The crab cakes could be made the morning of if you like. Just make sure you give them enough time to set up in the fridge so they don’t fall apart. Speaking of not falling apart, I like to use two spatulas to hold the crab cakes when I flip them on the stove top. These suckers are heavy, and you want to move slowly and not get oil everywhere.

From there, it’s simply about building.

Sandwich #1

  • Crab Cake
  • Toasted Brioche Bun
  • Mango Jalapeno Salsa
  • Spicy Remoulade Sauce
  • Sliced Avocado
  • Baby Arugula

A great mix of sweet and spicy. I love fruity salsas, especially paired with something rich like crab. The avocado almost melted into the spicy sauce I smeared on the top bun, balancing out the flavors. Any greens would be good to add some freshness, but I love the peppery taste of arugula.

Sandwich #2

  • Crab Cake
  • Toasted Brioche Bun
  • Pickled Red Onions
  • Pickled Sweet Peppers
  • Spicy Remoulade Sauce
  • Baby Arugula

The vinegar-y bite from the onions and peppers is perfect with the light, fluffy crab cake. I went heavy handed with the spicy sauce on this one and added my arugula again. Greens make a nice barrier to keep the bottom of the sandwich from getting too saturated. Reminder: drain your pickled veggies on a paper towel before putting them on the sandwich, so you don’t get it soaked and soggy with the liquid!

My husband and I kept going back and forth, and in the end, neither of us could pick a favorite. Crab cakes feel like being at the beach to me. The first sandwich definitely had that tropical island vibe, while the second felt more like being on the water somewhere down south instead, like the Carolinas or Louisiana.

I love this because now I have all this great stuff to pick at. Mango salsa is perfect for a snack, tacos or over the top of grilled fish or chicken . The spicy sauce isn’t exclusive, it works on all kinds of sandwiches. It’s also amazing with fries or onion rings. And pickled onion and peppers? They last for months!


Get creative with your leftovers: I made twice baked potatoes with the remoulade sauce mixed in & pickled onions on top!

Not only do I have a fridge full of goodies after the fact, having all these components makes it easy for everyone at the table to customize their own sandwich. This spread would be fantastic with a black bean veggie burger or chicken breast too, if you have someone at dinner who isn’t a seafood fan.

It looks like a lot of work in this long post, but trust me, it’s not as hard as it seems. I personally love spending a weekend morning pickling things for the week or making my own sauces and dressings from whatever I can find in my kitchen. Those little things can make all the difference.

Well, I’ll let you all go. I hope you have a fantastic, safe and spoooooky Halloween… and that no one puts raisins in your Trick or Treat bag.

Mediterranean-Spiced Chicken Sandwiches

Most people would say their favorite thing about summer is the weather or being on vacation. Well, here in southern California, as an adult with no children, those distinctions aren’t as prevalent in my life. My favorite part is spending time with loved ones. Summer means beach trips, pool days and cook-outs. It means parties!

I’m lucky to be surrounded by a great group of friends here in Ventura county, but being a military spouse means moving around a lot and next fall we will be on to our next adventure (stay tuned for that official announcement in a couple months… it’s pretty exciting!). I’m looking forward to some fun times and day trips while we are still California residents.

Summer is also time for friends from all over the country to come visit us, and we’re working on our own plans to visit them too! Travel has been on my brain lately, especially when I was coming up with this weeks recipe.

Travel… summer… cook-outs… naturally, this lead me to creating a chicken sandwich. I don’t eat red meat, so the chicken sandwich is my burger. The problem with chicken on a grill is it can be so dry and bland, so my go-to move was to drown it with hot sauce.


Don’t you dare put hot sauce on this

Here’s my new alternative: mediterranean-spiced chicken sandwiches with marinated cucumbers & onions and a lemon-dill yogurt sauce. It sounds like a tall order for grilling out, but you can prep everything the night before. There are three parts to this recipe, so let’s break it down!

Marinated Cucumbers & Onions

  • 1 large cucumber
  • 1/2 white onion, thinly sliced
  • 3/4 cup cold water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 Tbsp minced garlic
  • 1/2 tsp dill weed
  • 1/2 tsp oregano
  • 2 tsp crushed red pepper (optional)
  • dash of salt & pepper
  1. Slice the cucumber, preferably with a mandolin, so it’s paper thin. Divide the cucumber & sliced onions into two mason jars (or any glassware with an air-tight lid).
  2. In a bowl, combine the water, vinegar and sugar. Stir until the sugar dissolves. Add the rest of the ingredients (you can omit the crushed red pepper if you do not want heat) and pour into the jars, making sure all the veggies are submerged. Refrigerate at least 2 hours before use.

These are so delicious, I was snacking on them while I was working on everything else. This will make much more than you need for a couple sandwiches, but keep it around for a couple weeks in the fridge, throw them on every sandwich you can think of! They are also a great little side dish.


Pretty enough for a photo… I’ll spare you a photo of the yogurt sauce

Lemon-Dill Yogurt Sauce

  • 1/2 cup plain greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 lemon, zest & juice
  • dash of salt & pepper
  1. Combine all ingredients in a bowl & whisk until well-incorporated.

That’s it! Easy. Again, you will probably have left overs, but this a great alternative spread for mayo or ranch on sandwiches. Also, it’s great to use as a dip for veggies for your afternoon snack! Last but not least…

Mediterranean-Spiced Chicken Breast

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Cover the chicken with plastic wrap. Using a mallet or rolling pin, pound the chicken until it’s 1/2″ thick all around. Trim down to “sandwich size”. (Save your scraps!)
  2. Brush chicken breasts with EVOO. Mix the spices together in a small bowl, and rub generously onto both sides of the chicken. Use right away, or refrigerate up to overnight.
  3. Grill the chicken for about 5 minutes on each side over medium heat, flipping once, until it reaches 165 degrees internally.

OK! Here’s the star of the show. This chicken is delicious on it’s own for a weeknight dinner over rice or veggies, and can totally just be cooked in the oven instead of on the grill. I actually used a grill pan on my stove-top, because I don’t have my own backyard here in my townhouse. Womp, womp.

My recipe is only for two breasts/sandwiches because it’s just me and hubby over here, but it’s pretty easy to double this one up. (The cucumber and yogurt sauce recipes will make enough for like 8 sandwiches, at least.)

I have a complex where I hate when ingredients are two small or two large for the sandwich, hence my note to trim down to “sandwich size”. If I end up taking a lot of decent meat off, I save the trimmings. Keep them in the fridge for a stir-fry or a pasta dish.


Naked chicken, waiting for all the toppings

Now that we have everything we need…

BUILD THAT SANDWICH!

Do I really need to do bullet points here? Take your favorite, hearty sandwich roll and lightly toast it. Top it with the chicken, right off the grill. Pile on those marinated cucumber and onions. Add something fresh and green, like arugula. Spread that yogurt sauce evenly on the top bun, smush it all together and go to town.

As for the potato wedges, those are just russet potatoes that I sliced and soaked in water for an hour. Then you rinse and dry them, toss them with a dash of salt, pepper, garlic, parsley & paprika and bake at 425 degrees for 25 minutes. Ta-da!


Would you like fries with that?

I’m actually mildly obsessed with this sandwich. The chicken is so yummy… we did used half the spice rack on it for good reason. The cucumbers and onions are spicy, sweet and tangy all at once without overpowering the other elements. The yogurt sauce brings it all together, with a bright, fresh note from the lemon and dill. I like greens on my sandwiches, so I also added arugula, but you could use any leafy greens you like and have on hand.

OK, honestly, since I have sat down to type this out, I have gotten up twice. First was to get the jar of cucumbers, which I have been picking at ever since and second was to make sure I had more chicken defrosted (I do, yay!) because now I’m craving one of these bad boys.

I love recipes were I can prep components ahead of time, so when I am hungry and want food in face immediately, it’s not a hassle. When the cook-out starts, it will take you just as long to put this sandwich together as it would a burger with ketchup, tomato and lettuce. And trust me, anyone who thought a burger was the right choice will take one look at this and change their minds.


Couldn’t even make it through the photo shoot

Happy Summer everyone! I’ll be back sooner than later with a couple bonus mini-recipes. See you then!

The Picky Gourmet Guide to Grilled Cheese

I thought today we could have a nice little chat about one of the most perfect meals ever created. From the pickiest of eaters to the most refined of palates, everyone loves a good grilled cheese sandwich. If you tell me you don’t like it, I’m going to call you a liar.

Like many people, I started really honing my sandwich making skills in college. Grilled cheese sandwiches became a staple when rushing between classes or after night out. Actually, they still are for me. My friends will tell you, if you end up at my place after the bar, I’ll most likely insist on making you one. And it will be damn good.

Here are my tips for the perfect grilled cheese:

1. When it comes to the bread, go simple. A big food trend over the last few years has been fancy schmancy bread choices- foccacia, pretzel buns, sourdough, cheese crusted, herb infused, multi grain, etc. I love all these, but I think there is still a place in the world for some good old fashioned white bread, and that place is a grilled cheese sandwich.

2. Skip butter. Go with mayonnaise. I KNOW some of you will say no way, no how, I hate mayo. Why? Because I hate mayo. Not a fan. Except when it’s cooked into the bread of a grilled cheese. It’s easier to spread evenly than butter is and it has a higher smoking point. This means your bread isn’t going to burn before your cheese melts and you’ll end up with a perfectly golden color all over.

3. Speaking of melty cheese- ideally I would say make your grilled cheese in a skillet that has a lid you can use. If you are using a flat top or griddle, use a metal bowl or make a dome out of tin foil if you have to. Covering it while cooking creates steam that melts the cheese quicker.

4. Experiment. I know, I said keep the bread simple. But go nuts on the filling! Use whatever you have around and stuff it in there. Most things go great with bread and cheese. Here are three of my favorite ideas:

Seasoned Tomato Slices, Basil & Mozzarella

Seasoning the tomato with salt and pepper really enhances the flavor. This is my all time favorite version of grilled cheese.

Caramelized Balsamic Onions, Blue Cheese & White American

I like the contrast of the sweet onions and the salty blue cheese. Bacon could be a great salt element in place of the blue cheese, but I don’t eat it. Try it out if you do!

Pickled Jalapeño, Banana Peppers & Cheddar Jack

This always makes think “picked a pair of pickled peppers”… You can get both already in a jar from the store or make your own. I love the heat from the Jalapeño paired with the sweet banana pepper.

Of course, there is nothing wrong with just a cheese sandwich either. That’s the beauty of it. You can make it as simple or as fancy as you’d like.

I know, it seems a little weird to devote a whole post to this, but even though I am a much more adventurous cook and eater these days, I still love my classic, comfortable staples. Not every meal has to be complicated or involved. Sometimes its nice to take something you already know how to make and have some fun with it.

What would you put in your perfect grilled cheese? Have you ever tried out a flavor combo that didn’t work at all? Let me know what you think.