Directions

1. grate cheese. Using a mix of cheese adds to the flavor and putting in a cheese like fontina makes it creamier.

2. heat cast iron pan on medium heat

3. Spread a thin layer of mayonnaise on bread.

4. Place bread mayo size down in hot cast iron pan

5. Spoon jam onto one of the bread slices and use the back of the spoon to spread the jam

6. Add greated cheese into each slice. It is about ½ cup of grated cheese per sandwich. You are spread that half cup across both slices

7. Run your hand under the sink. Splash the small amount of water from your wet hand onto the cast iron pan and cover the pan with a lid. This will cause the water to evaporate and the steam will lead the temperature in the covered pan to rise and the cheese to melt. Let pan stay covered for about 1 minute, careful not to burn the bread (or your hand)

8. Carefully flip one slice onto the other slice to form a sandwich. Let the grilled cheese cook another minute or two but be mindful not burn— if needed flip the complete sandwich.

9. Plate and serve right away. Wonderful with a tomato soup or on its own.

10. note: once you have the basics down you can also play with the recipe and add bacon or a thin slice of tomato to the grilled cheese before combining the slices.