You Haven’t Had a Grilled Cheese Until You’ve Tried This

In celebration of National Grilled Cheese Day (so cheesy) I figured I'd give you my extremely popular grilled cheese recipe that will make you never go back to a basic sandwich ever again.

If you've only ever made a simple grilled cheese, consisting of 2 slices of american cheese between 2 slices of boring white bread, browned on a pan -- you need to try this like NOW. I've never met a person who hasn't liked the "Barry version" of the grilled cheese sandwich, and I know you'll be the grilled cheese hero of your family if you make this.

Here's what you need to pick up from the store:

• Go to Coborns or Cash Wise (or any bakery around St. Cloud) and pickup a loaf of sourdough bread, the good stuff.
• Grab some pre-sliced cheese, including: cheddar, swiss, provolone, and american. We're also going to need shredded parmesan, not the grated stuff in a can.
• Pick up a bottle of Taco Gringo southwest sauce in the refrigerated section. The stuff is the bomb and made locally out of Clearwater!

Now let's make this amazing sandwich:

If you don't have an electric griddle, you should really get one. So many uses for them, especially for these amazing grilled cheeses. Heat up the griddle to 350 degrees while you get your bread and cheese ready. If you don't have a griddle then at least have a square griddle pan and cook on medium heat.

Butter the bottom of your sourdough slices and place each slice on the griddle, buttered side down.

Put the same amount of cheese on each slice of bread, layering your cheddar, swiss, provolone, and american cheese so it covers each slice equally. Try to get all the cheese inside the crest edges. Make sure you continue to cook it open face until the bread is browned. Put on a light amount of the Taco Gringo sauce too.

A minute before you're ready to put the 2 pieces together, sprinkle some parmesan cheese on the griddle under each bread slice and let it get slightly brown, then put the pieces together and continue to cook it a few more seconds on each side. Don't let the parmesan cook too long as it will burn and taste bad.

Why cook it open face? The cheese gets its own personality and settles into each piece separately. When you put the 2 pieces together after the cheese is melted, the edges lock in the cheese and it tastes and holds so much better. Plus, the cheeses each get a chance to cook equally.

This is the absolute bomb of a sandwich, and you'll never go back to boring ever again. Happy National Grilled Cheese day, and let me know what you think if you try it!