Spicy "Grilled" Cheese
The secret to making a crunchy, gooey grilled cheese is to not grill it; use the broiler. And way too much delicious cheese. Thin tiles of Jewish rye got doused in olive oil and tossed in the oven, crispy toasted on one side and then flipped over, layered with thick slices of yellow jalapeño cheddar and aged white peppadew cheddar, melted to perfection, stacked together and flipped over a couple more times for a few minutes under the oven's flame. The end result: Cheese. Crunch. Yes.