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Someone at MarsCon said they missed my grilled cheese posts, and I do hate to disappoint my fans. 🤣

This month’s grilled cheese is my go-to recipe, perfected through much Science and Experimentation and LOADS of calories. Enjoy! 🥪🧀

Ingredients:

• 2 slices Sara Lee Hawaiian bread
• 2 tbsp Tillamook butter, softened
• 2 slices mozzarella cheese (I used Publix ’cause it was on sale.)
• 1 slice provolone cheese (I used Sargento ’cause I don’t like Publix’s provolone, even when it is on sale)
• as much Donkey Sauce (or garlic aioli) as your heart desires

Instructions:

• Preheat a frying pan to medium-high heat.
• Let pan cool to medium-low heat. Plop 1/2 of the butter in to melt.
• Use the remaining butter to butter both pieces of bread.
• Plop one piece of bread in the pan butter-side-down. Squirt the desired amount of Donkey Sauce on it, then layer one slice of mozzarella, one slice of provolone, and the other slice of mozzarella atop the bread. Squire more Donkey Sauce on it, if desired. Place the other piece of bread on top, butter-side-up.
• Let sandwich cook slowly until it reaches desired toastiness and meltiness. (Don’t cook it too fast/hot or the toastiness-to-meltiness ratio will be off.)
• Plate finished sandwich and drizzle Donkey Sauce over the top for extra fanciness.

Babble: 

I impulse-bought Guy Fieri’s Flavortown Donkey Sauce solely ‘cause it’s called Donkey Sauce, and put it on everything for like a week, including this sandwich. (It’s basically a garlic aioli, which already puts it in HELL YEAH territory.)

The Hawaiian bread wasn’t working out for a lot of my previous experiments (It made everything too rich), but this one? HOOOOOOOOO BOY. The provolone and mozzarella that I used are both subtle enough that Hawaiian bread complemented them well. Add the Donkey Sauce for extra pizzazz, and this one became chef’s kiss.

*I only used a little bit for the photo to make it look vaguely bougie, but then dumped it on afterward.