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"  Gooey. Cheesy. Crunchy. The epitome of comfort food, grilled cheese sandwiches are so popular that they merit their own &amp;quot;holiday&amp;quot; (today!) While I don&amp;#039;t usually need encouragement to eat one of my all-time favorite foods, I almost feel duty-bound to make one on this rainy blustery spring day. If you need a little more inspiration, you can&amp;#039;t go wrong with one\u2014or all\u2014of our trio of Italian-influenced panini (which are actually cooked on an outdoor grill, but you can make them in a pan as well). Try red pepper provolone, mozzarella tomato-basil, or caramelized onion goat cheese.   In the mood for some French flair? Check out our croque monsieur recipe with ham and Swiss. My favorite for pairing with this veggie-packed summery soup\u2014and for bringing back childhood memories, only better\u2014is this grilled three-cheese sandwich.  Our food appliance director Sharon Franke swears by her waffle maker as the key to getting the right ratio of crunch-to-gooeyness. Dying to try her method but don&amp;#039;t have a waffle maker? The GHRI&amp;#039;s reviews can help you find one that&amp;#039;s best for you. If you&amp;#039;re especially proud of your favorite combo, our friends from the Wisconsin Milk Marketing board are hosting a recipe contest. Want to see suggestions on what to pair with your Monterey jack? Their site allows you to search their recipe database for sandwiches based on type of cheese. Maybe you&amp;#039;d rather have your melt prepared for you. If you&amp;#039;re in the area, Artisanal Bistro in NYC and Clementine&amp;#039;s in LA have developed a month of grilled cheese specials, and throughout the country, there are whole restaurants and food trucks devoted to it. And of course, don&amp;#039;t forget your favorite diner or coffee shop. In my opinion, there&amp;#039;s no good excuse not to have grilled cheese today. "^^<http://www.w3.org/2001/XMLSchema#string>
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