I’m late in the grilled cheese game. I enjoy prepping this simple recipe from NY Times. Key to success: thinly spread mayonnaise on one side of each bread, then grill mayonnaise-side-down. Since mayo is made of oil and egg, it will give that crunch / grill without burning the bread while the cheese slowly melts. I used sharp cheddar and Swiss cheese on this, with French butter (85% butterfat, yo!) and sprinkle of chili flakes. Next time I’ll add bacon jam. On wholewheat bread, always. Happy long weekend, in deed!