When it comes to the hierarchy of all-American foods, the grilled cheese sandwich is definitely near the top of the list.

The origin of the grilled cheese sandwich isn’t entirely clear. Unfortunately, we cannot celebrate the genius and erect monuments to the chosen one who first paired grilled bread with gooey cheese.

What we do know is that many cultures have their own version. The The French have the ham- and cheese-filled, buttery delicacy called the Croque Monsieur. In Mexico, queso is layered atop a tortilla and grilled, becoming a quesadilla.

In the United States, the grilled cheese many of us grew up eating involved yellow squares of processed cheese wedged between two slices of white bread. The sandwich was grilled in a buttery skillet until the exterior was toasted and slightly charred and the inside oozed with the delicious, melted golden cheese. Its simplicity was perfection.

“Kraft slices with white bread and butter, don’t mess with the classics,” said Chef Scott Tompkins, H-E-B Culinary Development Manager for Recipes & Products. “Grilled cheese sandwiches are comfort food that’s appealing and not difficult to make. Plus, it’s easy to mix it up and make fun.”

In today’s modern culinary scene, the grilled cheese has graduated into a delightful indulgence, toeing the line between highfalutin fare and nostalgic snack food. At peoples disposal are a multitude of cheeses that offer a mishmash of flavors, ranging from salty Roquefort and nutty Gruyere to tart and tangy Chevre. When assembling a sandwich with multiple cheeses, look for varieties that A good rule of thumb is to pair varieties that are sharp and salty, nutty, fatty and easily melted.

With so much savor to relish, Chef Scott says to use different ingredients to layer flavors, a multidimensional approach where elements such as cheese, meat and fruits blend together into a harmonious nosh.

“You can go anywhere with flavor,” said Chef Scott.

Other suggestions to consider include using softer bread with a nice crust as the foundation. While dense multigrain breads are great for sandwiches, when toasted they can become too crunchy, making it feel like you’re biting through a board. And for those who steer clear of bread, Chef Scott recommends using as a base hearty veggies such as eggplant, peppers, zucchini, or thicker leafy greens like kale and chard.