To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next.

I’m sure almost everyone has had a grilled cheese at some point in their lives. Heck, my family still has nights where grilled cheese and tomato soup are the go-to dinner option. But whether or not your family is like mine, or you still dabble in the grilled cheese world from time to time, this week’s feature is one for the ages.

The bones of this sandwich contain a mixture of both cheddar and creamy Havarti cheeses swirled together along with a touch of garlic salt between two slices of sourdough before getting panini pressed creating the crispy and melty sandwich that we all know and love. But that is merely the starting point for this menu item. It’s the add-on options that really make this iconic.

Bacon (or double bacon if you prefer), sliced pickle, egg, turkey, green chile, sausage, roast beef or arugula are all fair game and any combination that floats your boat is worth the bite. But I’m going to let you all in on a little secret and tell you that double bacon (amazingly pressed into the exterior of the sourdough), along with pickles is the flavor that keeps on flavoring.

You still get all the feels of the classic sandwich, but the smoky saltiness and pressed crispiness from the bacon, along with the tangy and tart pops from the pickles do something magical when combined with all the other components.

If you don’t believe me, go try it for yourself. What’s the worst that can happen? You have to eat a grilled cheese? Not sure how many people would say that’s a bad outcome. If there are any out there that would, I never ever want to meet them.

Donner Creek Brewing is located at 11448 Deerfield Dr. in Truckee (in the Deerfield Plaza). For menu and beer information visit them online at donnercreekbrewingtruckee.com or reach them via phone at 530-414-9923.