I’m generally a big fan of April. Flowers are in bloom, the weather is still cool and spring-like, it’s Mark’s and my anniversary (#6 this year!), and it’s usually the kickoff of fun outdoor events that carry on into the summer.

But this year, I’m especially fond of April because I’ve learned it’s also National Grilled Cheese Month.

A month designated to the ultimate comfort food and big-kid dinner of choice? Pinch me, I must be dreaming!

The only thing that could make this month even better would be my own personal grilled cheese chef.

Since that’s just a dream, I’m here to share my new favorite grilled cheese sandwich. Cheese is glorious, whether it’s fresh mozzarella, smoky gouda, creamy Camembert, or tangy gorgonzola, but I don’t find myself straying far from the classics (cheddar or American) too often.

Last week, though, I decided to freshen things up with a tangy and savory “grown up” grilled cheese made with sourdough, fresh tomatoes (thereby labeling it as a “health food”), and 2 types of cheese.

Herbed Goat Cheese, Mozzarella, and Tomato Grilled Cheese

serves 2

Ingredients

• 4 slices of sourdough bread
• 1 package of spreadable herbed goat cheese
• 1 large tomato, sliced thinly
• shredded (or thinly sliced) mozzarella

Directions

1. Set a skillet or grill pan over medium heat.
2. Butter one side of each slice of bread
3. On the opposite side, spread a thin layer of goat cheese on each slice of bread
4. Add sliced tomato and mozzarella and top with remaining slice of bread
5. Grill until each side is golden brown
6. Slice and serve immediately

I think this grilled cheese would go perfectly with a bowl of tomato soup, or it would be equally lovely with a simple side salad. We enjoyed ours with a side of sea salt-flavored Skinny Sticks.