Actually, it's funny. Even for that period in time it was over the top.
From what my mother tells me, for all the problems women faced back then, women and men have more problems now.. and girls, feminism has morphed into the negative stereotype that women like my mom defended it as not being for decades. It's lost touch with average women's realities and has become a glass ceiling, elitist movement.
We have occasionally picked up the odd bits and pieces from Target, but after having noticed items past their sell by date, and bought spoiled perishables.. it's the rare dry goods that I'll buy there.
To me, a grilled cheese, without a little mustard is just lacking. All the suggestions sound wonderful, but I had to address those who dismiss anything other than cheese, bread and butter.
Purists don't look, but when I was little my favorite was a "pizza grilled cheese" sandwich: marinara sauce and mozzarella on Jewish rye, buttered and fried. It might not be a "real" grilled cheese, but it comes darn close to my favorite comfort sandwich.
At least three cheeses,and try putting fresh tomato and sweet onion in before grilling..and being from the south mayo as always...
i like to mix in some garlic powder with the butter on the outsides of the sammich. then fry it on high heat so it almost burns. so tasty!
My dad's specialty was a split-cheese sandwich- lightly toast white bread, make a slit almost to the bottom but keep three edges intact, spread inside with mustard and slip in sliced imported swiss cheese and then pan-fry in butter. Quite delicious to this day!
Grown up version - Really sharp cheddar, Brownberry whole wheat bread, put open faced in toaster oven on "Toast" till it dings, then smoosh together.
Childhood memory version - Pepperidge Farm white bread, Kraft singles, made in a small nonstick skillet with Parkay spread on the outside. I used to eat the middles and dip the crispy margarine crusts in my chocolate milk.
Though I love my Wonder Bread and 3 Kraft Singles, I graduated to Havarti and a thin slice of turkey on rustic white bread, toasted and dipped in olive & garlic salsa.
I went to the store today to pick up milk etc. went to the deli counter, and yes, I asked if they had "free range" olive loaf.
I got the look I was expecting, and the comment "Free range? We don't sell stoves here in the grocery store."
I just shook my head, bought the bologna my daughter wanted and left. But not before doing a double take because as I was waiting to be served I was perusing the selection of "loaves": Olive, pickle & pimento, Dutch, Luncheon, Old Fashioned, and one other that made me stop and stare for a second: I thought it said "Pork and BEAN Loaf." It actually said "Pork and BEEF Loaf" but still, I don't think I would have been surprised to see Pork and Bean Loaf. How about you?
My former sister-in-law taught me to spread the inside of the bread with mustard. What a revelation! At our house, we prefer Plochman's, which is a nice stone-ground German mustard spiked with horseradish.
For extra kick, I often add minced raw garlic. (Fun story: once, when our house was invaded by sand fleas, I found out that fleas hate the taste of garlic. So I made everybody eat a grilled-cheese-and-garlic sandwich every day for about a week. Family was happy, fleas decamped, and we didn't have to flea-bomb the house. But I digress...)
Everybody's suggestions are fascinating, but I (reluctantly) agree with the cheese-only purists - when I make a grilled cheese sandwich, I want a hit of salt, butterfat, crunch and teh savory.
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