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@Rasp
I like to use multiple types of fats and add a bit of seasoning herbs to my grilled cheese.

At the end of the day it's still bread, fats, and cheese as the only substantive ingredients even if there's a little bit of fat spread on the bread and fresh tarragon on the cheese itself and the whole thing is pan seared in butter.

And dunking it in tomato bisque is great but sometimes I like to dip it in lobster bisque 😅

I'm weird.