What I am about to discuss with you is a highly contentious subject, so if controversy makes you uncomfortable, I suggest you turn away now. Yes, friends, this is such a divisive issue, it’s been known to tear apart lifelong friendships. I am leery of bringing such a subject to All Day I Dream About Food, as I don’t generally like to give offense. I tend to keep my opinions on hot-button topics to myself on my blog. I like to keep things calm and even, and focus on the food and the recipes. But, as this subject concerns the recipe at hand, I must gird my loins and prepare for intense debate. I shall weather the storm, I am sure.
The controversy in question is whether or not you spread butter on your grilled cheese before cooking, or you add the butter directly to the pan. Gasp! See, I told you, a shocking subject to discuss in polite company. It’s as contentious a subject as whether your toilet paper roll unspools over or under. I confess, I swing both ways. I’ve been known to butter the bread first, if the butter is properly softened and the bread is sturdy enough. I’ve also been lazy and just heated the butter right up in the pan.
The truth is that there are as many ways of making grilled cheese as there are people in the world. It’s the ultimate comfort food and it’s infinitely variable. You can be a grilled cheese purist, with only bread, cheese and butter, or you might be a crazy grilled cheese rebel, with multiple add-ins and dipping sauces. Since it’s National Grilled Cheese Month, I say we celebrate our diversity.
To keep up the momentum in this wonderful campaign, I have joined forces with Land O’Lakes and 29 other bloggers for 30 Days of Grilled Cheese at Kitchen PLAY. I have always loved my grilled cheese paired with hot tomato soup, and the idea of turning grilled cheese sandwiches into croutons for soup was just pure genius. Not my genius, I’m sad to say, but I think I am probably the first to make a low-carb, gluten-free version! And Land O’Lakes® 4 Cheese Italian Blend is the perfect cheese for these little bites, because it combines the great flavour of Asiago, Parmesan and Romano with the creamy meltability of American. And you can buy it at the deli counter of many grocery retailers, sliced and ready to go.
This recipe is also being featured in a wonderful Fresh & Festive Holiday eZine. I am so honored to be asked to contribute 4 gluten-free, low sugar and healthy recipes to this gorgeousfree download. The focus is on using fresh produce in your holiday cooking, such as tomatoes, berries, apples and dates. The Please check it out here: Fresh & Festive
*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.