Why Americas Food Wins II: Grilled Cheese Sandwiches.

On a rainy night when the lightning flashes and the time is ripe, also being that the correct ingredients are available... Between Paul Bocuse and me there really isn't much a difference, because its not that hard to make a grilled cheese sandwich. But no matter what you do to it or how you make, it somehow manages to survive the battle of novice kitchen abilities and taste- hmmm, whats that word again?- WICKED GOOD BUB!

The grilled cheese sandwich has been buttered on both sides and thrown together with some sliced cheese by just about every American kid between the ages of 5 and 18. I've had great ones! Melted cheese dripping over the half  inch cliff face of its crusted mid-section and a crisp golden brown screaming "oh baby babe!" from each outer side of the bread. Iv also seen them with black burnt stove rack lines on the bread, and spaces in between white as the morning with that cheap artificial cheese inside in maybe what could be a liquid state that I GUESS you could qualify for "melting". But you know what? Never had too much of a problem wolfing through those either. Like I said, hard to go wrong with GCS, point taken?

But lets keep things relevant to me here if we can, I mean I don't think I've ever even qualified with the fates to have what could have even been construed to be less then a perfect grilled cheese. And I don't mean to brag but sometimes my grilled cheese's don't even belong in this imperfect world once they slip out of the wonderful steam-smokey fry pan and onto my snack plate. So sometimes I go all out when these perfect ones are made. Sometimes you need to take the big guns to your sandwich making skills and throw some meat on there, like Bologna, chicken, or beef strips. Sometimes you want to throw on some egg salad, some tuna-sandwich mix. Sometimes you want to bring something out of the pan and ask yourself, "In the name of the big WhimWham! What hath I done!?"

Go get knee deep in your cheese folks. Go show yourself that there is at least ONE thing you can do kitchen savvy. You can make a grilled cheese. It may suck. But even Bordain would be wiping its last buttery crumbs off from around his mouth before he told you that. Go ahead and eat it with some tomato soup for dip. Go ahead and touch roots for pete's sake! It's amazing because we can all make it, and it still taste rockin'! And its yet ANOTHER reason... why America's food wins.