To make it healthier and tastier, use our fresh olive oils instead of butter. You shouldn't be afraid to pile on the cheese. After all, it's a celebration of "grilled cheese" not grilled bread. But ultimately, it's about simplicity. Uncomplicated gourmet gold. For an added touch of simple deliciousness, serve with a bit of silky, sweet Maple or Fig balsamic on the side for dipping. And as a main course, serve with its classic teammate: Roasted Tomato Soup.   

2 slices thick white bread
1 tbsp Garlic olive oil
1 tbsp Butter olive oil
 2 - 3 medium slices Gruyere, mozzarella or cheddar cheese
Maple or Fig dark balsamic
TIP: Substitute Garlic with Basil or Herbes de Provence olive oil

Heat a medium-sized skillet to medium-low. A larger skillet makes it easier to flip. Brush Butter olive oil on one slice of bread then place oil side down in heated skillet. Add cheese. Brush the other slice of bread with Garlic oil and place on top of cheese, Garlic side down. Brush the top of the slice with Butter olive oil. Cook until the bottom is golden brown, then flip. To ensure even cooking, place a flat bottom plate on top and cook until the bottom side of the bread is golden brown. Serve with Maple or Fig dark balsamic for dipping. For the main dish serve with Roasted Tomato Soup.