Making the perfect grilled cheese

“Make the perfect grilled cheese – baked, between two baking sheets. Bread is crispy, inside is gooey, and you can make a bunch at once.”

In my household we go through a lot of grilled cheese. We often throw in avocados, lunch meats, or fried eggs, adding protein and a gourmet edge to this American classic. However, I would always run into the problem of timing. It’s hard to make enough grilled cheeses and keep them all warm at once. But by putting this kitchen tip to good use, you can have homemade paninis (sounds more gourmet than grilled cheese) all done at the same time.