Grilled Cheese Sandwich Day
By: Sheri Wetherell
Published: April 12, 2011

Buttery crisp bread. Warm gooey cheese. Put them together and you have a scrumptious concoction known as a grilled cheese sandwich.  Today is the day that honors this gloriously delicious creation!
Fan of this classic sandwich will love the new aptly titled Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes cookbook. Whether you love a classic or a gourmet version this book has it all in 8 tasty chapters from Anything Goes to 
Our favorite:
Gruyère and Gorgonzola with Hazelnut Butter
Makes 4 sandwiches

1/2 cup hazelnuts, toasted (preferably skinned)
1 1/2 teaspoon vegetable oil
2 tablespoons butter, at room temperature
8 sandwich-size slices Italian bread (or use wheat or French)
6 ounces Gruyère cheese (or use Comté, Emmentaler, or Swiss)
6 ounces Gorgonzola Dolce cheese
4 teaspoons honey
Put hazelnuts in the bowl of a food processor and process until the hazelnuts are coarsely chopped. Add the oil and continue to process until the mixture is thick but spreadable, similar to chunky peanut butter.
To assemble: Spread butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on you work surface. Spread the hazelnut butter on the bread. Distribute the Gruyère over the hazelnut butter. Scatter the Gorgonzola over the Gruyère and drizzle with honey. Top with remaining bread slices, buttered side up.
For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are golden brown. Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. Remove from the pan and let cool for 5 minutes. Cut in half and serve.

About the author: Laura Werlin is a highly respected authority on cheese who has written four previous books on the subject, each of which has been honored with an award, including a James Beard, International Assoc. of Culinary Professionals (IACP), and the World Gourmand Award for Best Cheese Book.
Photo by: Bruce Clay, Inc.