LogFAQs > #882555656

I haven't enjoyed processed cheese since I was a kid.

Unless we're talking about nacho cheese dip in which case yum. But the stuff you pop in the microwave to make it melt always burns around the edges and starts getting lukewarm the moment you sit down with chips to enjoy.

I digress.

The only way to fail to make grilled cheese is to burn it or place the bread butter-side in (I almost did this one, it was harrowing).

Other than that, it's the distinction between 'meh' grilled cheese and 'omg this is too good for a quick meal' grilled cheese.

Butter works so much better than margarine for grilled cheese, but just generally isn't an option during the winter, early spring, and late fall, at least where I live.

Funnily enough, you know what also works for grilled cheese? Olive oil instead of butter. It alters the flavor a bit but is lighter and actually healthier in the long run. You just need to apply it with a brush instead of a knife, which is sort of a pain.

Cheddar is the king for grilled cheese, but I've had success with mozzarella, provolone, and some of the spicier cheeses.
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