I tried the Grilled Cheese again, but using the spatula to apply pressure to the sandwich. Same results: golden-brown bread slices and delicious melted cheese…but skinny. I guess I should have expected that instead of thinking of it as a magical solution to all my problems.

That’s when I finally turned to Google for ways to prevent burning Grilled Cheese, just to see if there’s a way to make a successful sandwich without crushing the entire thing, because I know I’ve seen them uncrushed–I just know it! Since I know they exist, how the hell do you make them? Maybe I do need that griddle after all. Does it keep the bread all thick and soft? Now might be a good time to ask what a griddle looks like exactly…

Break an egg!


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