• esquire.com

All April long, Esquire's "Eat Like a Man" food blog has celebrated the joy of grilled cheese sandwiches — in honor of April arbitrarily being named "Grilled Cheese Month" like so many other randomly-decided-upon months of celebration — by reviewing sandwiches from across the country. The requirements are simple: two slices of bread, a grill, and cheese; everything other topping is just gravy (though, thus far, not literally).

After a month of reviews has run the gamut from New York (a number of times) to California and most everywhere between, today EsqELaM has settled upon beloved downtown eatery 47 Scott, with a look at the Stack of Grilled Cheese:

...47 Scott offers a leaning tower of gooeyness made using a trifecta of cheeses — yellow cheddar, fontina, and house-made mozzarella — pressed together between toasted sourdough bread kissed with garlic oil. Choose from a selection of add-ons, including tomatoes, bacon, pickles, or mushrooms, plus a side of sweet and spicy dipping sauce. Meant as an appetizer, this towering stack comes cut into six triangles, the equivalent of one-and-a-half traditional sandwiches, but we suggest embracing the calorie overload and ordering it as a meal with a cup of creamy tomato basil soup ($4), perfect for dunking.