Grilled Cheese – Oliver A. ’26

1. (Optional) If you want to make sure your grilled cheese isn’t soggy, pre-toast two slices of sourdough bread.

2. Prepare your cheese—the optimal ratio is 40% swiss and 60% cheddar cheese. If not possible, use 2 slices of swiss and 2 slices of cheddar.

3. Put the sandwich into the panini press until the cheese oozes out of the sides and becomes really, really crispy.

Toast  – Ellie L. ’26

1. Put the toaster setting on 4.

2. Toast 1 slice of nine grain bread.

3. Once toasted, slather with ½ of a butter pat (the real stuff, not the vegan butter!) and ½ a container of grape or strawberry jam. Ensure the jam is spread in a very thin layer.

Salad – Raya I. ’28

1. In a bowl, combine mixed greens, sweet potato, chicken cubes, peas, bell peppers, cucumber, olives, and pickled ginger, if available, from the salad bar.

2. From the dressing area, add sunflower seeds, and a mix of balsamic vinaigrette and olive oil.