The Scented Kitchen: Warm Sandwiches, Warmer Scents
My husband David and I have worn many hats in our years of volunteering, but one of the most rewarding roles we’ve taken on together has been cooking for disaster relief crews. At one point, he was leading a crew of 15 volunteers working out of an old army tent while I managed a smaller team in a cook trailer we designed ourselves.
The tent was for drinks, desserts, and serving. The cook trailer? That was my domain—where all the real magic happened.
Over the years, we cooked for responders during Hurricane Rita, then Katrina, and later for victims of the Joplin, Missouri tornado. In each case, we were stationed just outside the hardest-hit areas. That little buffer zone gave us the emotional space to focus on feeding people and lifting spirits, without being overwhelmed by the devastation.
The Cheesy Convection Oven Experiment
One of our first out-of-state trips was to Lake Charles, Louisiana. This time, we left our custom trailer behind and used the equipment that was already on-site. Let’s just say it wasn’t quite what we were used to—and it took a day and a half to learn our way around that unfamiliar kitchen.
Chilly, damp weather had us craving something warm and hearty, so we made a huge batch of pasta e fagioli. And what goes better with soup than grilled cheese? Our plan hit a snag: no griddle. So we got creative. We buttered bread, made our sandwiches, placed them on big trays, and popped them into the convection oven.
The result? Giant cheesy croutons.
Not exactly what we intended, but the sandwiches were still delicious—especially dunked into that piping-hot soup. Seconds were encouraged, and no one left hungry.
From Field Kitchens to Gourmet at Home
That experience inspired me to search for the ultimate grilled cheese sandwich recipe—and I found it, thanks to The Chunky Chef on Pinterest. Her Ultimate Gourmet Grilled Cheese is a warm, melty masterpiece layered with Gruyère, Muenster, and sweet caramelized onions.
Whenever I make this sandwich at home now, I serve it with fresh apple slices on the side and set the mood by warming a Belle Aroma® Apple Orchard No-Mess Fragrance Tart in my ScenTrio® Petite Wax Warmer. The scent of baked apples fills the kitchen, making the whole experience feel comforting and complete.
Wax Warmers vs. Diffusers: Which Fills a Room Better?
Since I use both wax warmers and diffusers at home, friends often ask:
“How do wax warmers compare to diffusers for scenting spaces?”
Here’s what I’ve found:
Wax Warmers, like the Belle Aroma® ScenTrio®, use gentle heat to melt scented wax tarts, releasing a strong, immediate fragrance that tends to fill a room quickly. They’re ideal for cozy kitchens, living rooms, or anywhere you want a long-lasting, consistent scent.
Diffusers, on the other hand, disperse essential oils through ultrasonic mist or passive evaporation. They’re perfect for creating a more subtle, spa-like atmosphere—great for bedrooms, bathrooms, or areas where you want a lighter, more therapeutic vibe.
Both have their place! But when I'm in the kitchen cooking comfort food, I always go for my wax warmer. The fragrance feels more robust and enveloping—just like a hug from the air itself.
Between the savory sandwiches, the comforting aroma of apples, and memories of service and shared meals, this recipe has become one of my all-time favorites. And if you're looking to scent your kitchen with something just as soul-warming—give the ScenTrio® Petite Wax Warmer and Apple Orchard No-Mess Fragrance Tart a try. They’ll make your space smell as good as your cooking tastes.
Lori Herr for Belle Aroma Brand
The Ultimate Gourmet Grilled Cheese
Recipe by The Chunky Chef
Ingredients
8 slices thick-cut artisan bread
Mayonnaise, for spreading
12 oz Gruyère cheese, thinly sliced or grated
4 slices Muenster cheese
2 yellow onions, diced
1 tsp fresh thyme
2 tsp fresh rosemary, divided
1 tsp brown sugar
Salt and pepper, to taste
3 Tbsp butter, divided
1 Tbsp olive oil
Instructions
In a skillet, melt 1½ Tbsp butter with the olive oil. Add onions, thyme, 1 tsp rosemary, salt, and pepper. Cook over medium-low heat until soft and golden (about 10 minutes).
Stir in brown sugar and cook for another minute.
Spread mayonnaise on one side of each bread slice.
Melt remaining butter with the other tsp of rosemary in the skillet. Add two slices of bread, mayo side down.
Top with cheeses, then caramelized onions. Sandwich the slices and grill until golden and the cheese is melted.
Repeat with remaining ingredients and serve warm.