The month of April has arrived, and it's time to toast an American classic. This humble icon may have a rough, crusty exterior, but upon further familiarization, one will discover it also possesses a soft, warm interior. This delicious yin and yang exists in perfect harmony, satisfying the hunger of both body and soul.

If you haven't guessed it, the icon to which I refer is, of course, the grilled cheese sandwich. If you're lucky, the king of comfort food may let down his guard and allow some of the delicious inner warmth to break through the rough exterior, oozing joy onto your plate.

April is National Grilled Cheese Month – a well deserved moment of recognition for the simple, savory sandwich that has loyally accompanied bowls of chili and soup for decades. Not to be limited to a complimentary role, the grilled cheese can also stand alone as the crispy crux of any meal.

I will begin my show of appreciation with a brief lesson in grilled cheese history.

The grilled cheese is an American favorite. No wonder the month of April has been designated as a celebration of the savory sandwich. First we must ask: What culinary genius first dared to spread butter on two pieces of bread and marry them with melted cheese, forming a holy union of palatable portions?

According to foodtimeline.org, cooked bread and cheese combinations were ancient foods known across most continents and cultures, with the earliest recipes found in Ancient Roman cookbooks. Apparently, this tasty treat transcends time, geography, culture and race.

The site goes on to say that modern grilled cheese sandwiches descended from these ancient recipes and were first made in the 1920s. There is no credit given to a single originator of the sandwich, but with such basic ingredients of high availability, I have to believe that at least a few lucky souls fashioned themselves a "modern" grilled cheese long before the 20th Century.

Perhaps even a king or two enjoyed one in his grand feast hall. Wine and cheese would have improved to wine and grilled cheese amid all of the trappings of the royal banquet hall.

Though the history of the sandwich itself is a bit uncertain, the term "grilled cheese" can be accurately attributed to the 1960s. In the five proceeding decades, those two magical words have inspired both appetizing thoughts and warm, toasty memories.

I can't remember a time in my life when grilled cheese sandwiches were not a featured item on my menu. And though the recipes for grilled cheeses have become as varied as the peoples who inhabit our country, I remain a grilled cheese purist. I like mine one way: two pieces of buttered white bread and one slice of American cheese cooked in a pan on the stovetop.

I am certainly not opposed to adding meat, tomatoes, and other condiments to the recipe, but upon doing so I cannot then continue to call that sandwich by the name of grilled cheese.

My definition of the grilled cheese will forever refer to the sandwich that accompanied a hot bowl of my mother's chili - the perfect meal to warm the flesh and spirit after a cold day. In fact, I'm pretty sure this meal is the best cure for hypothermia and other cold related conditions.

I feel that same warmth every time I take a bite of a grilled cheese, and with my meager financial means, I eat a lot of grilled cheeses.

To express the ridiculous affordability of these harbingers of dietary divinity here is a cost analysis of the requisite ingredients:

 2 pieces of bread = $.20 (based on a $2 loaf)

 1 slice of American cheese = $.19 (based on $3 for a 16-count package)

 2 ounces of margarine spread = $.34 (based on $2.50 for a 15 ounce tub)

Add them up and the total cost comes to a whopping $.73!

Could it be that the grilled cheese sandwich is the perfect recession food? I'm not sure, but I do know that it's a few steps above Ramen noodles.

The only drawback of the grilled cheese is the short shelf life. They can only be enjoyed immediately after preparation. I've never seen someone pack a grilled cheese in their lunchbox - it just wouldn't be the same when it gets cold and soggy.

If you find yourself in a situation where you allowed your grilled cheese to cool and become soggy, do no despair, for there is still hope for your sandwich. A few minutes in the toaster oven is like CPR for your grilled cheese, with a success rate approaching 100 percent.

Whether grilled on a stove, toasted in an oven, or even deep fried; with cheddar, provolone, or American cheese; the awesomeness of the grilled cheese is a fundamental culinary truth. The proof is in the designation of April as a month-long celebration of this simply satisfying sandwich.

With all this grilled cheese talk and the sheer amount of energy expended punching these keys, I've worked up quite an appetite. I wonder what I'll have.

GREAT GRILLED CHEESES ON THE GULF COAST

(Though you might have to order from the kid’s menu)
1. Dharma Blue ($4.99) - Pensacola (850) 433-1275
2. Sidelines ($3.95) - P’cola Beach (850) 934-3660
3. Sailor’s Grill ($4.99) - Navarre Beach (850) 939-1092
4. Magnolia Grill ($5) - Fort Walton Beach (850) 302-0266
5. Johnny Rockets ($5.99) - Destin (850) 837-0005