A grilled cheese can, much like the Saturday morning bottom-drawer omelet, be slapped together with stuff you’ve got hanging around from some other culinary adventure, like the lonely zucchini that never made it to that casserole, the loaf of rye you bought when you swore off white bread last week, or the final two strips of bacon left from the package that you otherwise cooked and devoured the other night as if to say, “Well, I didn’t eat all of the bacon by myself while watching the Hillbilly Handfishing marathon.”
With a little imagination, all of this stuff is perfect for a grilled cheese feast, writes Sean Clancy.
For recipes, read Wednesday’s Food section.