We’re always starving here at the office, and the pantry is forever empty. It’s partly our fault: unless it requires little-to-no effort and can be ready in under 5 minutes, we’d rather just go hungry. C’mon, eating shouldn’t have to be so hard. We’re stoners, people; cut us some slack! Our lunchtime food feasts generally tend to include peel-and-nuke frozen dinners, open-faced PB&J (the other slice being too much effort), Ramen noodles and bottomless coffee. But there’s always one meal that’ll gather everyone ‘round the table like a clan of hungry Waltons—grilled cheese!
By themselves the ingredients of a grilled cheese leave a lot to be desired: goopy, melted cheese you could eat with a spoon and crunchy fried bread. On their own, not exactly the first thing to come to mind when the munchies hit, but something happens when they get together. Whether it’s the neediness of the cheese or the bread that’s looking for the glue to bond it together, whatever it is, magic happens in that frying pan. When you put the two together, it’s a match made in munchies heaven! There’s something inherently special about the sensation of biting into one: the cheese oozes out into your mouth covering every crevasse as the crunchy bread makes for solid chewing ground.
There’s something inherently special about the sensation of biting into a grilled cheese: the cheese oozes out into your mouth covering every crevasse as the crunchy bread makes for solid chewing ground.
There’s been a recent spike in the demand for grilled cheese here at the office. It’s possible it has something to do with the grilled cheese cookbooks we’ve got lying around. Did you know there are over 50 ways to spice up your grilled grub? Shit, we could eat grilled cheese for months and never eat the same thing twice!
Everyone’s got their favourite way of preparing and eating ‘em. Traditionalists prefer Kraft Singles for their oozy consistency, while fusion cuisine aficionados opt for expensive cheeses like Gruyere and Stilton. There’s a fiery debate about the role of ketchup and pickles in this whole concoction. Some argue that a grilled cheese is no place for a ketchup coat, while others insist pickles be kept at a safe distance from any cheese and bread ensemble.
No matter how you slice and melt your grilled cheese, one thing’s for certain: it tastes so damn good—and even better when you’re stoned! Pass the ketchup and pickles, please!
While there are infinite variations on the old favourite, the ultimate gourmet grilled cheese uses our Cannabutter recipe instead of plain old margarine. Eat grilled cheese and get high at the same time? This one’s gonna be hard to top!