LND: Lunchbox Edition - Grilled Cheese

The art of the grilled cheese sandwich.  It does not involve a microwave or toaster oven, but rather a skillet or grill if you are lucky enough to have an industrial kitchen at your disposal.  Get yourself some nice rustic bread, pick your favorite cheeses, and decide what other veggies or fillings you might be in the mood for.  I'm a big fan of avocado and tomatoes in my grilled cheese, but some days you work with what you've got.

This grilled cheese consisted of: Sourdough Rye bread, shredded cheddar cheese, herbed goat cheese, and red onion. 

The trick is to prepare the sandwich without burning the bread, but still completely melting the cheese.  Here's how I do it.  Heat the skillet over medium heat and add two bread slices.  Let them get warm, then remove.  Add a little butter to skillet, flip over the bread slices, and put them back in the skillet.  This way the side that will be touching the cheese is already warm while the outer side can begin to crisp in the butter.  Add the cheese at this point.  I added the cheddar to both slices of bread so there wasn't one piece covered in cheese that needed to melt, but both sides could take the same amount of time to cook.  I then added the red onion slices and the goat cheese to each slice of bread.

Since I love cheese, I piled a little more cheddar on top of the goat cheese at this point.  Once ~90% melted, put the two slices together and continue to cook about a minute on each side until the cheese fully melts and the slices meld together.

Slice asymmetrically, pile artistically, and take a picture.  Or just start eating.