Crispy and crunchy outside; oozing golden molten goodness inside;  only a well prepared grilled cheese sandwich carries such a  sensory charge. So easy to prepare. So easy to screw up.
5 EASY STEPS TO GRILLED CHEESE GREATNESS...
#1...THE BREAD. "Lighter than air" white bread [and now wheat as well] served as a simple way to carry a lot of hot cheese to your mouth without burning your hands. It added little or nothing to the experience of eating a grilled cheese.
But today we have available breads filled with flavor and texture. Bread is now a pleasurable part of the experience. But beware! Because they are more dense, they can also act as a barrier to the heat needed to turn cheese into that oh so satisfying molten, golden lava. Slice it thinly so that won't happen!
#2...THE CHEESE...Another tradition was that oh so skinny plastic "cheese" tightly bound in a real plastic jacket. That was yesterday. Today we have aged cheeses, fresh cheeses, hard cheeses, soft cheeses, stringy cheeses, and squishy cheeses. so go crazy and use TWO! Balance out sharp with soft; stringy with smooth; melty American [in that familiar foil wrap!] with something sharp and sassy. Just remember: NO MORE THAN TWO!
ps...whenever possible, grate your cheese so that it melts more easily. Too soft to grate? Pull it apart into small pieces. It's all about the melt!
#3...MORE IS- WELL- MORE!...Add a little texture. Add a little taste. Crumble some bacon or caramelize some onions. In season, maybe a slice of tomato. Perhaps a sprinkle of those tasty dried onions when you don't need them for your green bean casserole. Be creative, but don't forget...NO MORE THAN 2!
#4...SEAL THE DEAL...Mustard and cheese are a match made in heaven. Whether you're a traditionalist and hanker for the yellow stuff, or your taste is more so-fis-tee-cated and you hanker for Dijon, spread one side of the bread VERY LIGHTLY for another layer of flavor[sometimes less is more]. Not a mustard type of person? Try a little spicy jelly, just a touch of chutney, or a dab of chili sauce if you're feeling fiery. One to a customer and keep it light.
#5...MUM'S THE WORD...You want the outside crispy, crunchy but you need the inside ooey, gooey. Butter is traditional but browns too quickly. You could use spray oil, but it's, well, meh ! Promise not to tell anyone else...Promise? OK...Mayonnaise. Mayonnaise browns more slowly, allowing the inside to heat, heat, heat. It also adds flavor. Mayonnaise on the outside is a win/win!

FOLLOW THE FIVE to the the cheeziest, grillybest grilled cheese ever!

The weather is, he said politely, a bit uneven. As it careens wildly about, I look for comfort in my food. And what's more comforting than tomato soup [pair it with grilled cheese sandwiches!].  But not just any old tomato soup! It only takes about 20 to 30 minutes to make this delicious version with hints of smoke and citrus. It's a great last minute meal. So enjoy! Spring will be here before we know it...maybe...

SLIGHTLY SMOKY TOMATO SOUP...
2 TBLS. OLIVE OIL
1/2 MEDIUM SWEET ONION, chopped- small dice
3 CLOVES GARLIC, finely chopped...or...2 TSP. GRANULATED GARLIC
2 TBLS. DOUBLE CONCENTRATE TOMATO PASTE
3 TBLS. GRANULATED SUGAR
1 TBLS. SMOKED PAPRIKA
3/4 TSP. ALEPPO PEPPER
2 TSP. NORTHWEST ALDER SMOKED SALT
1/2 TSP. COARSE BLACK PEPPER
2 15 OZ. CANS CHOPPED TOMATOES [I highly recommend Muir Glen fire-roasted]
1 TBLS. ORANGE FLAVORED OLIVE OIL
2 CUPS CHICKEN BROTH, divided
3 TBLS. MEXICAN CREMA [you can substitute sour cream or heavy cream]

In a medium/large saucepan, heat olive oil.
Add chpped onion and cook over medium/high heat, stirring often, for about 5 minutes, until softened and just slighty browned. Reduce heat to medium/low.
Stir in garlic. Cook, stirring, for about 1 minute.
Add tomato paste. Cook, stirring often, for 3-4 minutes until mix deepens in color.
While tomato paste is cooking, mix together the sugar, paprika, Aleppo pepper, smoked salt, and black pepper.
Add spice mix to pan. stir for a minute or two. The paste should turn a beautiful deep reddy brown color and the fragrance of the spices should smack you in the face.
Add 1 can tomatoes. Stir. Add second can tomatoes. Stir
Add 1 cup chicken broth. Stir and remove from heat.
Using a hand-held blender, carefully puree the mix [the possibility of spatter is high!]. Keep it somewhat textured, but without big chunks of tomato.
Whisk in orange oil.
Add second cup of chicken broth. simmer for a while [at least 1/2 hour...more is fine] over very low heat.
Just before serving, whisk in the crema.
Serve with croutons or Bill's Dill+Lemon spiced oyster crackers.
It's a little bit smoky. It's a little bit citrusy. It's a little bit sweet. It's a lot delicious!