Today, I made the best grilled cheese sandwich I've ever experienced. I feel compelled to make a note of how I did it. (It always saddens me when I reflect on the fact that every time I'm really proud of something I cooked, it involves dairy and/or gluten, and so many of my friends have a hard time with one or both of those.)

2 slices Nature's Own Butterbread (we're off to a healthy start already!)

1 tablespoon of butter

1 slice of deli gouda

1 slice of pepper jack

1 ounce of fresh mozzarella, sliced thin enough that it makes a layer all its own

1 slice of muenster

2 thin slices of onion

1 medium slice of a gorgeous tomato that happened to be almost as big as the bread

Melt the butter over medium heat. Sauté the onion in the butter until glassy, and remove from butter (trying to leave as much butter in the pan as possible). Place the bread slices in the pan, and on top of them, the cheese (2 types of cheese on each slice of bread; I did gouda and pepper jack on one, mozzarella and muenster on the other, but I don't imagine it matters much), then the onion - one slice of onion on each side. My rings of onion fell apart, so I tried to spread them out a bit. Reduce the heat and leave it on the stove for a while, then put it under the broiler for a while. Put one slice on a plate, top with a tomato, and then put the other slice face down on top. Press down, let cool for a minute, and eat over a plate to catch the juice. If you're the kind of person who doesn't just stand over a plate in the kitchen wolfing down a sandwich without ever setting it down, you'll probably want a second plate to set the sandwich down on so you're not laying the toasted side of the bread down in the drippy juice.