Because April is National Grilled Cheese Month, (yes, I know, I’m a little late) I’ve decided to post a couple of my favorite variations of this American sandwich classic. I wasn’t specific about what type of bread to use with these recipes, because I’m a lover all of breads and think that any grilled cheese combination will work with most types of breads. Therefore, I leave it up to you to decide!

This is my take on Mexican cornbread. The fire-roasted chilies combined with the tang of the sour cream and sweetness of honey are an incredible tasting combination in this recipe!

This is a very easy, very delicious salad that takes just minutes to make. This salad is what got me liking tomatoes, so much so that I crave this side-dish from time to time and I’m not really a big tomato fan.