The Ultimate Comfort Food For Uncomfortable Times

Oh man, do I love a good grilled cheese. 

That first bite where crisp, buttery exterior gives way to perfectly oozy center. The tang of the mustard cutting through the richness of the cheese (If you're not putting mustard on your grilled cheese, I feel sorry for you). The immediate sense that everything, at least for a moment and despite whatever happens to be going on in the world, is going to be just great.

It's the ultimate comfort food and a true gateway sandwich. As a kid, it was one of the first things I learned to make in the kitchen that involved the stove. That maiden voyage of independence standing in front of this appliance I had been conditioned to fear ("Don't touch that, it's hot!") carefully watching the pan, flipping at just the right moment. Making sure it didn't burn, but it browned just enough. 

Despite its status as a kid's menu staple, a well-made grilled cheese remains impossible to resist well into adulthood. Especially when it's served with its soulmate, a bowl of tomato soup. 

The beauty of grilled cheese lies both in simplicity and in its infinite adaptability. From the classic American-on-white of my childhood to more bougie creations built around aged gouda, crusty sourdough, and fig jam -- no matter how fancy it gets, it's still, at heart, a bunch of melted cheese between toasty bread.

Which brings me to this week's revelation.

The Al Pastor Pilgrimage

Last weekend, I made what can only be described as a sandwich pilgrimage to El Sazon, a taco truck near the Oakland Coliseum. The goal was to check yet another sandwich off the 2025 Club:Sandwich Vision Board: El Sazon's Al Pastor Grilled Cheese.

When I arrived with my mom and two kids in tow, wondering why we drove 20 minutes to an industrial park for lunch, roughly 15 people were already waiting in line. More were eating in their parked cars. A good sign.

After a wait that built my anticipation and tested my kids' patience, we were handed a a bag of quesadillas, tacos, and a gloriously greasy (but not too greasy) creation featuring perfectly fried bread encasing heaps of melted cheese and an insanely good pastor. We hurried to a nearby park and spread it all out on a picnic table before diving in.

The sandwich itself was amazing, but what elevated this experience to transcendent status was the side of consomé. The rich, savory broth was swimming with fresh cilantro and diced onion, providing the perfect dip, and half a meal on its own.

The birria grilled cheese looked equally spectacular. But even my appetite has limits.

I got a quesa-birria taco instead and will have to get back there soon to try it on a grilled cheese. 

Got a favorite grilled cheese variation? Share it with us in the MSD!

Until next time, may your bread be crispy and your cheese perfectly melted.

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