Bay seniors using childhood recipes on making grilled cheese sandwiches might want to consider shaking things up with Ruth Reichl’s richer, more pungent version:
For each sandwich mince 1/3 cup of scallions, leeks, onions, shallots and a clove of minced garlic. Mix with ¾ cup of shredded cheddar. The bread ideally should be thickly sliced. Spread the insides with butter, then the cheese and onions. On the outside apply a thin layer of mayonnaise and some bits of the shredded cheese. Cook for four minutes on each side.