Retronovated Recipes: Grilled Cheese Sandwiches

Today is the last day of National Grilled Cheese Sandwich Month!  I had the pleasure of attending a grilled cheese sandwich competition yesterday, and there were a lot of fancy-schmance grilled cheeses. Take a look:
Much like my friend Josh, I’m a Wonderbread and American cheese kind of girl.  I was inspired to do a little research into historic grilled cheese sandwich, and I came across this recipe from The International Jewish Cook Book (1919):
I liked the idea of adding a little kick to the cheese with paprika and mustard.  It reminded me of when I would sleepover my best friend’s house in elementary school.  Her mom would make the best grilled cheeses with Velveeta and spicy brown mustard.
So I decided to use the Toasted Cheese recipe to spice up my grilled cheese routine.
Spiced Grilled Cheese

16 oz (1 package) Velveeta Cheese
1 tablespoon Dijon Mustard
1 tsp Powdered Mustard
1 tsp Paprika
1 tsp Garlic Powder
8 Bread Slices

Add Velveeta and spices in a medium pan; melt until smooth over a low heat, stirring constantly. Spread a generous amount on a lightly toasted bread slice, and sandwich with another slice of bread on top.  Finish as you would a grilled cheese sandwich: melt butter into a skillet, place sandwich into the skillet to toast, flip when golden brown.  Will make about four sandwiches


Grilled cheeses are really something I can get behind.