I insist that buttering (I use Brummel & Brown's yogurt-based butter) the WHOLE outside slices of the bread is a must for a PERFECT grilled cheese. In one of your photos, I see corners that aren't completely covered! You recommend covering the cooking sandwich if the cheese isn't melting fast enough! I would think that the moisture from the steam that immediately condenses on the inside of the lid would make the bread soggy. I'll have to try it to see. To me, a true comfort food would be something I remember from the innocence of my childhood more than 60 years ago, and in those terms it would have to be white Wonder Bread, butter, and American cheese! along with a bowl of Campbell's Tomato soup made with milk!

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