Apologies in advance to those with lactose or gluten intolerance, though it’s 2024, and let’s be honest—you can whip up gluten- and lactose-free versions faster than you can say "plant-based cheddar." But is there anything more comforting and universally loved than a crispy, buttery grilled cheese sandwich sizzling away to peak golden perfection? No. This humble creation is as divine as simple—a comfort food classic with unlimited potential for culinary creativity.

The concept of melted cheese on bread has roots that go back to ancient Rome. Even the Romans knew the power of gooey goodness, although their version was probably a bit more . . . rustic. You might also think of halloumi or grilled feta, which date back to the Middle Ages, as the predecessors. 

However, the very first mention of melted cheese on bread in a cookbook happened in Britain in 1861, when Mrs. Beeton's Book of Household Management published a recipe that describes a piece of bread with butter and rich cheese placed in an oven. Fast-forward to the 1920s, when James L. Kraft patented processed cheese and kicked things into higher gear. This innovation made cheese more affordable and perfect for sandwiches, and thus, the modern grilled cheese as we know it was born. And it really took off during the Great Depression, when it became a staple. By then sliced bread was widely available, too; topping it with Kraft’s revolutionary cheese made a meal that was cheap and filling—and delicious. It provided comfort in a time when comfort was a luxury.

Of course, the grilled cheese we know and love today has taken on many forms across the world. In France, you’ll find the croque monsieur, the fancy cousin of the grilled cheese. Add an egg on top, and you’ve got a croque madame. In Italy, there’s mozzarella in carrozza—essentially grilled cheese, but using mozzarella and fried to crispy perfection. 

I prefer grilled cheese the classic way, which I learned from my American host mother—butter bread, add cheese, and grill until golden and melted—but with a small upgrade that replaces cheddar with kashkaval and includes super ripe tomatoes with oregano. But the beauty of it is that it's impossible to go wrong with if. You can go full-on food nerd with sourdough, brie, pear, and caramelized onions. Throw in some crispy bacon for extra indulgence. Smear on some spicy mustard, or go wild with sriracha. Add tomatoes and za’atar? Add pickle slices, drizzle honey, or even stack up some kimchi: why not? 

Whatever its form, it’s always the ultimate comfort meal for lazy afternoons and late-night cravings. It will never judge you, and its molten middle and buttery crust will always be there to save the day. It deserves a thoughtful pairing, one that can bring out flavors you didn’t know were hiding in your favorite sandwich.

Wine Pairings for Gooey Grilled Cheese

NV Schödl Family Pét Naturel ($34)

There’s something magical about pairing grilled cheese with bubbles. This pét-nat from Austria offers the perfect balance of flavor and high acidity, which cuts through the fat of the sandwich and brings incredible freshness and drinkability. The Schödls are a three-sibling team, practicing biodynamic viticulture and low-intervention winemaking. For this wine, they blend Pinot Blanc, Grüner Veltliner, and Riesling. It finishes fermentation in the bottle but, unlike many unstable pét-nats, it’s disgorged before release. It’s bright and vibrant, with an array of orchard and citrus fruits that complement the buttery richness of grilled cheese, and handle its richness with finesse and leaving you craving more.

2022 Podere Sottoilnoce Saldalama ($30) 

You like the idea of bubbles but also want a red? No problem! This delicious Lambrusco is hard to resist. Max Brondolo of Podere Sottoilnoce is a biodynamic pioneer and a leader behind the “frizzante revolution,” a vintner collective that celebrates the true craft and tradition of Lambrusco. This light, juicy, dry sparkling red is made from equal parts of local grapes—Lambrusco Grasparossa, Lambrusco Sorbara, Lambrusco di Fiorano, and Uva Tosca—and offers punchy fruit flavors and earthy notes that perfectly counterbalance the crispy, cheesy indulgence of grilled cheese. If you’ve got a side of tomato soup (or if you add fresh tomato with za'atar to your sandwich), its earthy flavors will emerge.

2023 Weiser-Künstler Wolfer Sonnenlay Riesling Kabinett ($34)

If you’re experimenting with additional fillings—such as apples, caramelized onions, honey, or even a touch of spice—a crisp glass of off-dry Riesling Kabinett is ideal. This version from Weiser-Künstler, an organic winery in the Mosel, offers delicate fruit, high acidity, and stony minerality, which will enhance the sandwich’s complexity without overwhelming it. The sweetness can complement sugary elements, and balance out spiciness. And its 8 percent ABV makes it a perfect wine for lunchtime or a school night.