Lunch: The Greatest Grilled Cheese Sandwich

The bold simplicity of thick challah and melted cheese is perfection on a plate -- especially when it's served with creamy tomato soup.

Ingredients

12 slice challah or brioche
6 tbsp. butter
12 oz. Shredded cheese

Instructions

Optional additional toppings: Grilled onions and baconGrainy mustard and sliced tomatoSmoked ham and roasted peppers
Butter one side of each slice of bread.
Heat a flat griddle or large frying pan over medium heat. Mound about 1/2 cup (2 ounces) cheese on each of 6 slices of bread (unbuttered side). Add any optional toppings (if using). Place remaining bread on top, buttered side up. Place 1 or 2 sandwiches (do not crowd) on griddle or skillet. (Don't let griddle get too hot or bread will brown before cheese is melted.) When bread is golden brown underneath, turn sandwiches over and press flat with a spatula. Reduce heat to medium-low and continue cooking until cheese is melted and bread is golden brown on both sides. Repeat with remaining bread and cheese. Slice and serve hot.