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Not Your Kid's Grilled Cheese

When I told my daughter what oddball holiday it was, the first words out of her mouth was "I want a grilled cheese shammer". How could I say no to that sweet, sandwich-loving, face? So I opened the fridge and let her get the cheese she wanted out, I allow her to safely prepare her own food, with me aiding in the not so kid friendly parts like working the stove. That is when I laid eyes on that magnificent block of soft, gooey, phenomenal cheese. I was overcome with great ebullience when the idea of making myself a momified version of the classic grilled cheese. I hurriedly grabbed the block and sliced open that shrink wrap. The alluring smell of garlic and tomato filled my nostrils and it filled my mind with such wonder, I know this sounds weird but I unhealthily obsess over cheese. I sliced a small sliver and ate it. I will save myself the embarrassment of my cheesegasm and just simply say that it was delectable. This cheese was probably the best $1.99 I have ever spent and I wish my Aldi's had it as a permanent item instead as a special item.

I'm sure most of you have made a grilled cheese before, but just in case you haven't then let's go through this one step at a time. What you will need is two slices of bread per sandwich, enough sliced cheese to cover the space between the two slices of bread, and a tablespoon of butter. Grilled cheese is simple, cheap, and versatile. Don't believe me on versatility then check out Ohio's grilled cheese experts, Melt: Bar and Grilled.

So first I sliced my cheese into three skinny slices. The first slice was 100% a sample slice. The cheese is soft and reminds me of a Munster, but my knife was able to still slice it no problem.

Then I buttered on side of a slice of bread. I laid it butter side down on my cutting board and placed my cheese on top, covering the whole slice. I then put my skillet on the stove and turned the burner to medium. I used my ceramic skillet to cook my sandwich, I personally think that ceramic makes the best hot sandwiches and eggs.

butter that bread

Ceramic skillet

Once the skillet is warmed up you carefully place the sandwich in there. Doesn't matter which side because halfway through the sandwich will be flipped. All that matters is that the butter keeps the sandwich from sticking to your skillet.

When the bottom side of your sandwich is nice and brown, flip it over to the other buttery side. Careful not to burn it, I do that often in my cast iron skillet. I do like my bread crunchy so I do leave my bread on there until it is a nice, dark brown.

look at that golden brown bread

Once that side is browned to your liking, place it on your plate. Marvel at its beauty. Smell its delightful scent. Then take your knife and cut it in half, watching the molten cheese ooze onto the plate. I find that to be such a satisfying experience.`

Every bite I took had cheese strung out from my mouth to the sandwich. It reminded me of the pizza from the old 80's TMNT cartoon, I always wanted to eat pizza like that. My only complaint is it truly deserved to be dunked into a tomato bisque, even though I am not a soup kind of person. I know that my complaint is purely my fault. Even with my nonexistent bisque the grilled cheese was stellar and washed down easily with my Mountain Dew Gamer Fuel: Arctic Burst. Yup, I tried it and I liked it.

Have you tried Aldi's roasted garlic with tomato & basil cheese yet? If not and it sounds like something you might be interested in then I suggest you hurry to your nearest Aldi and pick up a block before it disappears for the season. I also recommend checking out their baby section if you have a small bundle, I haven't been bought a main brand or Wal-Mart brand since Belle was born. I wish they had that stuff when Val was small because Wal-Mart's soy formula was much more expensive than Aldi's $12.49 soy container.

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