When it comes to American comfort foods, it's hard to beat the classic grilled cheese sandwich. Clearly, I'm not the only one who thinks so, since April is Grilled Cheese Month, and this Sunday is Grilled Cheese Day. For this week's 'wich, I decided to celebrate early with a tasty twist on the old favorite.
For this version, which features creamy mozzarella and salty fontina, I recommend choosing a multigrain or wheat bread that's just a tiny bit sweet. It makes the perfect enclosure to a fresh, but decadent combination of sweet strawberry tomatoes, basil, and honey. For the recipe and step-by-step photos, read more.
4 slices multigrain bread (I used Vital Vittles 12-Grain) Makes two sandwiches.
6 strawberry tomatoes, thinly sliced
3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife
10 slices fontina cheese, cut with a cheese slicer
12 to 16 large basil leaves
Honey to taste
Butter (to coat bread for grilling)
4 slices multigrain bread (I used Vital Vittles 12-Grain)
Makes two sandwiches.