Years ago, I had a house guest at the beach who showed up with a loaf of Wonderbread.  I realize Wonder is de rigeur for millions of Americans, but among the culinarily sophisticated crowd I run with, it would only be considered appropriate for a joke or t-shirt.  I smiled and thanked Brooke for bringing "bread," while trashing her Iowan roots behind her back with my other housemates.  Until she made grilled cheese sandwiches.  They were a huge hit then, long before the comfort food craze, and remain one today.  The recipe is simple:

Pre-heat a frying pan over medium heat. Butter four slices (for two sandwiches) of Wonderbread with soft butter.  (Do not attempt this with cold butter — if necessary, melt cold butter and brush it on.)  Flip over every other slice before buttering, so the edges match up when the sandwich is assembled. Prepare (unwrap) four slices of American Cheese, and optional tomato slices and cooked bacon.  Place two slices of bread buttered-side down in the pan.  Layer a slice of cheese, optional tomato and/or bacon, another slice of cheese and the top-piece of bread buttered-side up.  When underside is browned (about 45-60 seconds), flip the sandwich and press the sandwich down with a spatula.  Cook until browned (another 45-60 seconds or so). Let cool a minute before cutting in half and eating. (Serving suggestion: Sunchips!)