At home? Heat a cast-iron skillet on the burner, with a pat of butter to melt. Cut two slices of whole-grain bread and spread each inside face with Dijon mustar

At home? Heat a cast-iron skillet on the burner, with a pat of butter to melt. Cut two slices of whole-grain bread and spread each inside face with Dijon mustard. Assemble the sandwich with a healthy portion of Muenster or Havarti. Spread a thin layer of mayonnaise on each outside face and drop into the heated skillet. Toast on each side until both are browned. Cut on a diagonal and eat with tomato soup. At festivals, I like to make people grilled cheese sandwiches with a flamethrower, rapid-fire, as a late-night performance thing. The ingredients are much simpler: bags of sliced bread, boxes of Kraft singles, and cooking spray. One at a time, each hungry person pops their slices of bread and cheese into a long-handled campfire panini press. They hold the press out and away, then I light it up with the flamethrower for a 30 count. On my signal, they flip the press over, and I hit it again for 30 more seconds. Ta-da! The sandwich is ready. Pop it out, spritz the inside of the press with cooking spray, and the next person in line steps up to take their turn. It's a lot of fun - the light and noise of the flamethrower attracts a lot of attention. People come to watch the show, then stick around to get a sandwich for themselves.