Cheese is a staple in America. 

According to elitedaily.com, Americans consume 35 pounds of cheese each year. That’s more than a small child.  

A popular method of consuming all that cheese is to melt it between two slices of bread. The grilled cheese is a staple from childhood, but the processed, orange, cheese-like square from the plastic sleeve just does not cut it anymore. It is time for a more grown up grilled cheese. With four cheeses, sautéd vegetables and tomatoes, this sandwich is not your momma’s grilled cheese.

What you will need:

• 2 slices of bread per sandwich

• Provolone cheese, sliced

• Havarti cheese, sliced

• Pepper jack cheese, sliced

• 1 tablespoon butter

• Zucchini, cut in rounds

• Yellow squash, cut in rounds

• Tomato, sliced

• Cheddar cheese, shredded

• Salt

What you will do:

1) In a large pan, heat a bit of olive oil. Add the zucchini and yellow squash rounds. Lightly salt the vegetables. Sauté until slightly brown. Set aside.

2) Keep the pan on the stove, set on medium heat. Butter one side of a slice of bread. Place the bread in the pan, butter side down.

3) Assemble the sandwich in the pan. Layer a slice of provolone cheese and pepper jack cheese onto the bread. Add a few of the zucchini and yellow squash on top of the cheese. Layer a couple slices of tomato on top of that. Top off with a slice of Havarti cheese. 

4) Take the second piece of bread and butter one side. Place onto of the cheesy goodness, butter side up. 

5) After a few minutes, carefully flip the sandwich over. The top bread should be nice and golden. Take the shredded cheese and carefully sprinkle some on top of the bread. 

6) After another three minutes, carefully flip the sandwich over again. Let the shredded cheese crust on the bread for a little over a minute. 

7) Carefully remove the sandwich and serve while the cheese is still melted and gooey.