What's Cookin'? Lazy-Girl Grilled Cheese

It actually took me longer to stand in line at Big-Y and wait for my pound of cheese to be sliced than it did to make this meal.

Coming home late from shooting an episode of P! News at the newly opened taco bar in Branford, , I was starving and in need of a quick fix.

I would have loved to make my husband tacos or ceviche (yeah right), but my finer tastebuds were demanding something more processed.

A good grilled cheese pairs well with french fries but it's too darn hot to turn the oven on so we opted for potato chip, and for added crunch, I had a pickle! The best part about this meal is that you can be creative! Change up the sides, change up the cheese and don't forget that there are even different types of bread to try! A simiple dish just got even better... mangia! (My Italian mother would be so proud... not.)

What to Use

Butta (lots of it): I like to take the butter out (always stick butter and always the one with the salt) and let it sit on the counter.

Bread: Any kind will do, but I recommend a firm type that holds up in the frying pan under the weight of mounds of cheese.

Cheese: Your flavor... I usually use the ol' Americana, but smoked gouda is great when we have it and a medley of what's in the deli bin in your fridge works good too.

Sides: Pickles and chips (the healthy can opt for carrot sticks, a side salad or apple wedges)

What to Do:

Butter one side of each slice of bread – be sure to use real butter because I've found the whipped oil-based kind sticks to the pan and ruins the bread. Heat frying pan on medium-high (do not do high; bread burns and cheese doesn't melt; see exhibit A in photo). Add some more butter to pan. Layer cheese inside slices and toss in pan. Heat for a few minutes, then flip. A few more minutes until cheese is leaking out the sides (just a bit) and ta-da. Prepare sides while sandwich is cooking (slice fresh carrots or open bagged chips). Place sandwich on plate, slice in half with end of spatula and say ahhhhh.....