This grilled cheese is like everyone’s favorite jalapeño poppers melted between two slices of bread for the ultimate gooey grilled cheese sandwich.
It’s finally here and if you’re at all like me, you’ve been patiently waiting like a toddler patiently waits for his or her turn behind 8 other kids for a ride on the slide, or to be told to wait until after lunch for that popsicle. Tantrums, tears and frustration may or may have not all played a part in this waiting game.
But the wait is over and today we’re enjoying a different kind of meltdown. It’s National Grilled Cheese Day!
Since I first started the blog, April has heralded the arrival of one of my favorite themed months: Grilled Cheese Month. See for yourself and check out my other grilled cheese recipes here. This year I’m thrilled to be partnering with Arla to share recipes featuring their cheeses and we’re starting things off with a cheesy classic: grilled cheese sandwiches of course!
This recipe all started with “the pull”. No, not tractor pulls. Not the pull of the moon either.
We’re talking about the determining factor of every perfectly made grilled cheese. It’s “the pull” of melty, gooey cheese when two halves are divided from one.
And this recipe has what it takes to get “the pull” every time.