You've been doing grilled cheese all wrong?

Maybe. This is an excellent primer on one of the most basic, yet delicious, sandwiches possible.

I generally use a non stick griddle instead of a pan, but I will also take a clear glass lid and cover the sandwiches like she does here.

The beauty of using grated cheese, besides the fact that it melts better, is that you can use a combination of wonderful cheeses. I love Gruyere, Swiss, Jarlsberg and Gouda, with a bit of Parmesan tossed in.

There’s nothing better than grilled cheese with tomato soup.