Grilled cheese isn't just for kids! Celebrate the holiday today with a grilled cheese from one of your favorite local restaurants.

Ah, grilled cheese. How can such a simple concept be so... delicious? Grilled cheese is actually one of the top comfort foods in the United States, and maybe that's because we've been eating it since we were kids. It's just one of those foods you never grow out of.

I know everybody makes their grilled cheese a little differently, and they are all delicious, but my favorite way is the way I've been doing it since I could use a stove. You take two pieces of basic bread, throw some butter on them, and use exactly two slices of Kraft American cheese. It's quick, it's easy, and I pretty much always have those three ingredients handy. I think the most important thing to remember when making a grilled cheese is to have a good cheese to bread ratio. You definitely don't want the bread to get soggy, but you also want to make sure that you're not just biting into toast.

When I don't feel like cooking a GC at home, I like to head to Newbo City Market and grab one from City Melt. They have your standard grilled cheese, but they also have some fancier ones, if you're feeling adventurous. I asked some listeners where their favorite local restaurant is to get a grilled cheese, and here are some of the responses:

  • Emil's Hideaway
  • Silver Star Saloon
  • Irish Democrat
  • Sauce Bar & Bistro
  • Burgerfeen
  • Blue Strawberry
  • Ramsey's

Brain is a big fan of making his grilled cheese with mac & cheese in the middle, which is AMAZING. If you're looking to mix things up a little, Food Network has a list of 50 grilled cheeses that you can try, including the spicy nacho sandwich,, the Swiss mushroom, and the garlic ham & cheese.

And finally, if you're looking for something even crazier, check out the fried grilled cheese:

Fried Grilled CheeseI didn't think grilled cheese could get any better, then I saw this. These look delicious!FULL RECIPE: http://littlethings.us/ztQZvW

Posted by LittleThings.com on Monday, April 11, 2016