There's no cheddar cheese in sight for chef Greg Reyner. "There's definitely a better way," he says.
Greg starts with organic bread, fresh tomatoes and fresh basil. Then, he adds cheeses like Havarti and fontina. "Then, we use an excellent European-styled butter, and then we top everything off with honey," he says.
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Decked out in a Café Muse chef's hat, Gayle is ready to get down to business. "I get a grilled cheese sandwich and a hat. I don't know what more a girl could want on a Sunday afternoon," she says. "I'm going to have to give you a 5."