Grilled Cheese Sandwiches

Now I post this with a small amount of concern that you may feel insulted.
This is not my intention I can assure you, however, I sometimes sense there are a few out there who need some guidance when it comes to making grilled cheese sandwiches.

First of all I must ask
Do you have a panini maker?
I have burned more sandwiches in my frying pan on top of the stove than I would like to admit.
Wasteful and disappointing!
A few years back I invested in a panini maker.
It looks a bit like a waffle maker(from the outside) but you cook sandwiches in it. This machine can be purchased at most department store where there are often sales.
It is amazing and has space for four sandwiches at once. I have made different kinds of sandwiches in mine and am thankful every time, that it cooks them evenly and perfectly.
well worth the investment I say.

I suggest you purchase fresh bread and slice it yourself. Although I believe there are some stores that have slicers that do different widths. For toast and grilled cheese I like a piece of bread that is a bit thicker. For regular sandwiches I prefer my slices thinner.

I am usually a multi grain gal but for a grilled cheese I would suggest considering a nice white italian or french loaf.
Aged cheddar (or whatever kind you prefer. But I am certain I don’t need to tell you that for this RECIPE a kraft single won’t do) sliced not too thick. It melts quickly and thoroughly in the maker and you don’t need a whole lot A dab of some kind of chutney is my secret (well I guess it isn’t a secret any longer)