OMG! Can it be? Today is "National Grilled Cheese Day!" Guess I now know what to make for lunch...

This article offers a few twists on the ol' favorite. (Not to mention a really yummy looking photo!)

What goes into YOUR favorite grilled cheesewich? I'm thinking about starting with sharp cheddar and then adding some guacamole and very crisp bacon...maybe on a nice dense whole wheat bread.

My favourite grilled cheesewich starts with a thin spread of Grenache Caramel Spread (sorry, I think it's only available in Canada, it's a Quebecois treat), but only on the inside of one slice of multi-grain bread (too sweet to spread it on both slices); followed by a mixture of thinly sliced Jarlsberg and mozzarella cheeses and topped with the other slice (with nothing on it); then lightly butter the outside of both slices and grill to a nice golden crispness and colour. Mmmmmm. Maybe not the healthiest, what with the caramel and butter, but oh what a treat!

Eagle Heart, that does sound delicious. You're right.

We don't have Grenache Caramel Spread in the US, but I got curious and Googled it. It looks like I found an online vendor that MIGHT ship it to the US....

Gotta go, make myself a grilled cheese - it's after 3 and I haven't eaten lunch yet...

There must be similar caramel spreads in the US...I discovered this one on our travels through Quebec a few years ago. We were having breakfast in the motel restaurant and my egg came with runny yellows, which normally I cannot eat (my eggs have to be well cooked, and I usually order them scrambled to make sure they're not runny). Anyway, we were catching a ferry and I didn't have time to send the eggs back, so I decided to eat them anyway. Buttered my toast, then saw this caramel spread on the table, spread it on my toast and then used it to sop up all that yellow stuff - and it was delicious! We've been buying that caramel spread ever since. What I like about that brand as compared to others is that it's not as sickly sweet...hard to explain, but it's a softer sweetness. If that makes sense.

I'm with you, I can't tolerate runny eggs. Thanks for sharing your story about how you discovered the caramel spread.

Just realized that I must have missed "National Grilled Cheese Day this year. Too bad! It was fun to find out about everyone's favorite grilled cheese sandwiches.

I thought about this port this afternoon, as I "invented" a couple of good grilled cheese sandwiches today -- just looking for something different and using what was in my fridge BEFORE going to the grocery store!!

So I made Steve a grilled cheese on cinnamon bread with Swiss cheese and thinly sliced chicken breast. I put low cal mayo on the bread after initially toasting it, the assembled the sandwich, broiled it open faced until the cheese melted, and then topped it with the second slice of toast.

As for me, I toasted another two slices of cinnamon bread, topped each with a slice of Swiss and broiled each to melt the cheese. Then topped the "melty" cheese with nice tart apple slices. Served it open faced.

Both were darn good. Of course, we WERE pretty hungry to start with!

Of course, the use of the cinnamon bread had to do with it being the only bread I had in the house. But it added a nice counterpoint to the savory toppings.

So what sorts of memorable "goodies" have you come up with when digging through the larder on grocery shopping day? I am sure such a search has happened to others -- with equally delicious results. So please do share!

By the way, Eagle Heart, I would be so delighted if I ever round your Canadian caramel sauce in the stores here. Do you think a person could make a reasonable facsimile? After all, it IS possible to make homemade caramel sauce...

OK, I decided to search online for a recipe for Grenache Caramel Spread, and found this "salted caramel spread" recipe that sounds EXACTLY like what we're discussing, since the woman who posted this actually references her mother making her sandwiches with Grenache Caramel Spread...

NOW I just have to convert the metrics to US measurements!

This looks like a wonderful recipe, Anne! I'd be a little stressed out about the possibility of the sugar crystalizing. But if it works out, should be scrumptious!!! Since Grenache is so easy to buy here, I'll take the easy way, but hope it works out well for you...it really is good on toast, grilled cheese sandwiches, and I also occasionally sneak it in when I make egg-on-toast. Just a wee bit to jazz it up. I must be using just the right amount, because so far it hasn't spiked my sugar at all.

BTW, have you tried looking for "dulce de leche"? It's almost like grenache caramel...I don't use it because of my lactose intolerance, but many people prefer it over the grenache.

http://en.wikipedia.org/wiki/Dulce_de_leche

http://www.wikihow.com/Make-Dulce-De-Leche

Thanks, Eagle Heart! I have had dulce de leche ice cream -- I think it is a Haagen Daz flavor -- and it's delicious.

Glad to know the grenache spread doesn't spike your blood sugar. That's important!

(Speaking of blood sugar, I'm so excited, my blood sugar has been so good lately the doctor took me off the drug I was taking for my diabetes.

Now I am just controlling my blood sugar with healthy eating and exercise.

I asked her if it would be possible that I can keep this up forever, and she said it's doubtful. She said she'd not be surprised if by 10 years from now I don't have to start taking insulin.

But I am a positive thinker, so I'm planning that by 2023 the scientists will have either come up with an alternative to giving myself shots -- or a cure for Type 2 Diabetes.)