Tomorrow’s Front Burner column is dedicated to the humble grilled cheese sandwich, one of April’s foods of the month. And one of my favorite foods of all time!

Even though this simple sandwich can consist of nothing more than bread, butter and cheese, I love it because it can be adapted with just about any other ingredient you want.

Still, I think my very favorite version is always going to be the basic, three-cheese deluxe on whole grain bread. I made one last week and this is how it turned out (see photo below). If you’re interested in my process, check below the jump for a pictorial demonstration.
How do you make the perfect grilled cheese sandwich?

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Check it out! You all are just boiling over with fantastic kitchen tips.
Here’s what we’ve got so far:

* When baking brownies, line the pan with heavy aluminum foil and spray foil with Pam or other spray. When brownies are cooled, you can dump them on a plate to cut. Use a plastic serrated knife to cut them.

* For easier peeling hardboiled eggs, put them in the water, then bring to a boil.

* Put an onion in the fridge for at least 30 minutes before cutting it — this will help so you don’t cry as much when slicing.

* Like melted cheese on your sandwich but don’t want to ruin the sandwich by sticking the whole thing in the microwave to melt it? Put a slice of cheese of pile of shredded cheese on top of a baggie and cook it on medium for 10 seconds. Check it then, but it could take a few more seconds. Flop the whole thing on your sandwich and peel the baggie off.

To keep the juices flowing, here are a couple more from me:
* To prevent brown sugar from getting hard (or restore it to softness after it is already hard), add a slice of fresh bread to the container for a couple of days.
* To make mess-free deviled eggs, spoon filling into a clean plastic storage bag, cut off one corner and pipe it into the eggs.

Keep them coming!