Ruth reichl grilled cheese

This post originally appeared on Food52.

Even before her days at the helm of Gourmet were over, in 2009 she was endorsing slivers of her grilled cheese as a party appetizer on PBS’s A Moveable Feast.

Then in 2010, she wrote a definitive guide with some kooky ideas for the since-departed Gilt Taste.

Evidence of both of these versions has all but disappeared from the internet, but—lucky for us—she finally immortalized her recipe in her latest book, My Kitchen Year.

If you read any reviews of the book last year, you’ve probably heard about her signature sandwich (or even watched her make it in Toronto)—it’s called “The Diva of Grilled Cheese” and it’s the recipe everyone seems to gravitate toward, for good reason.

This grilled cheese is genius and also completely out of control.

Here’s how to make it:

First, Reichl grates up a bunch of cheese for even melting—simple enough, right? But then she goes he