As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.
There is a middle ground that isn't so pretentious.
I still need it to have bacon, parm, and a side of tomato soup. I toast it in a pan to avoid crumbs. Everything else beyond that point truly is another sandwich.
My wife recently reminded me of something I made for her while she was sick last winter - Grilled cheese on sourdough (with roasted garlic mixed into the cheese) toasted to a crisp and cut into croutons for a home-made tomato soup.
They bother with that effort when eating other things, but they keep it simple and go kraft-and-white-bread when making a grilled cheese. They're essentially saying, "While I love putting a lot of effort into cooking most things, when it comes to a grilled cheese, simple and cheap wins out."
They are feeding butter grass, they are way past the point of no return
/s
I think some things taste a lot better when you are so conscious about every ingredient and preparation. For sourdough and cheese I always prefer the good ones, what can I say.
