When someone says "Grilled Cheese Sandwich", most people immediately have a negative reaction, thinking of a vile composition of flaccid white bread, and yucky plastic cheese, sauted until it's limp and soggy.

This isn't like that. I have to admit I stole the recipe (so what's new). If you want to find the recipe, check out the The Outlaw Chef. It's a great site for food lovers.

Once you've checked out the recipe, make sure you look at the rest of the web site. Anyway, we start with a good bread. And we slice it into thick slices. I like almost any good bread for this, but one of my favorites is the Simple Sourdough Pan Bread that the Friends of Carl put on their web page. It has good crumb, toasts well, and has an excellent sourdough taste.

The next ingredient is a good cheese. I like a sharp, or even better an extra-sharp, cheddar. You may prefer other cheeses. Knock yourself out. Slice the cheese so it fits on the bread without hanging over.

Next, put a skillet on medium heat. I prefer a cast iron skillet, although it did confuse the camera I was using. While the skillet is heating, generously butter both sides of all the pieces of bread. Start frying the bread with one of thge inner sides of the bread. That is, pick two slices that were together, and start with one of the inner sides. That way, the bread will fit together nicely.

Once the bread is nicely browned, flip it over. You may want to sprinkle it with hot pepper. I'm using Chile Pequin flakes. Next, put the cheese on the bread, and then start frying the other piece of bread, starting with the inner side. Once the two pieces of bread are nicely browned, put the second piece of bread on top of the cheese.

Then flip the sandwich over to brown the remaining side. Again, fry the bread until it's a nice shade. Next remove the sandwhich from the skillet, put it on a plate and serve with some pickles. If you did it right, it should be crisp, full of sourdough tastes, butter tastes, full of gooey cheese, and be a true delight.... with or without the peppers.