I came up with this when my youngest said, “Mom, can we make a really big grilled cheese?” Challenge accepted. We stacked it high, added extra cheese in every layer, and ended up with this glorious, melty masterpiece. It’s indulgent, nostalgic, and honestly just fun to eat. We now call it “The Tall Cheese” in our house — and it always makes dinnertime feel like a treat without any extra work. 

Ingredients:

• 6 slices sandwich bread

• 6 slices American, cheddar, or Colby Jack cheese (mix and match!)

• 3 tablespoons unsalted butter, softened

• Optional: tomato slices, caramelized onions, cooked bacon

Instructions:

1. Butter one side of each slice of bread. These will be the outsides of your sandwich layers.

2. Heat a skillet over medium-low heat.

3. Layer and stack:

   • Place one slice, butter-side down, on the skillet.

   • Add cheese, then a second slice of bread (butter on both sides), more cheese, then the final slice, butter-side up.

4. Cook low and slow, pressing down gently with a spatula, flipping carefully until each side is golden and cheese is fully melted — about 3–4 minutes per side.

5. Slice carefully and serve hot — with tomato soup if you want to go full comfort classic.

Tips:

• Want the cheese extra melty? Cover the skillet loosely with a lid to trap the heat.

• Try adding a layer of sautéed mushrooms or pesto for a grown-up twist.

• Use a serrated knife to cut — helps keep all that cheesy goodness in place.

• For easier flipping, cook the bottom half first, then add the top layer in the skillet.

Nutrition (per sandwich, based on 2 servings):

• Calories: 520

• Protein: 18g

• Carbs: 32g

• Fat: 36g

• Fiber: 2g

• Sugar: 3g