Salute to a sandwich: National Grilled Cheese Day

Mark your calendars and heat up the griddle: April 12 marks National Grilled Cheese Day. This year, we’ve decided to double the celebration, because we figure when it comes to cheese, more is better. Consuming cheese in combination is not a new idea; recipes from amultitude of different cultures and cuisines use two or more varieties to achieve peak deliciousness. As you’re gearing up for your celebratory grilled cheese, try these partnerships to take your annual festivities to the next level: 

Gouda and Cheddar. Why: Gouda brings a nutty, sweet flavor, which is offset by the tanginess of the Cheddar. Add-ons: Complement these two with applewood-smoked bacon and thin apple slices on good sourdough bread for a tantalizing culinary adventure. Serve with: Kettle-cooked potato chips and cornichons.

Port-Salut style and Havarti. Why: Both cheeses are creamy and melt beautifully — your sandwich will look as good as it tastes. Add-ons: Spinach and tomato will provide a fresh and slightly acidic accent to this rich combination. Use light wheat bread and toast gently to accommodate the low melting point of the cheeses. Serve with: a mixed berry salad.

Mexican-style Manchego and pepper-infused Havarti. Why: The Manchego pairs well with Havarti’s creamy meltability and mild kick of habanero and jalapeño peppers. Add-ons: After grilling, layer in some avocado slices and pico de gallo or fresh cilantro. Serve with: a cup of chicken tortilla soup.