On Mon, 23 Feb 2009 17:54:44 GMT, notbob > wrote:

>I have a friend (hard to believe, I know!) who opened a combo coffee cafe
>and chocolate shop. He's anal about coffee and his wife is the chocolatier.
>As with most new businesses, it's hard to build a rep and get started.
>Fortunately, he's hit upon a niche food that seem to be attracting the
>otherwise non-attracted student population (college town), the lowly grilled
>cheese sandwich. He's so surprised by the success of this simple food
>offering, he muses he'd have been better off opening a grilled cheese
>sandwich shop.
>
>Anyway, howzabout we explore ....one more time!.... the subtleties of this
>classic American invention. I've discovered I love the basic grilled cheese
>of Kraft American cheese on two slices of multigrain bread, buttered on the
>outside and some kinda mustard on one interiour slice. I've also tried
>variations, including swiss or other cheeses with sriracha chili sauce or horse
>radish, or some really hot mustards.
>
>You?

Always different. Sometimes just velveta hits the spot for a
midnight snack. But if I'm having a meal some possibilities would
include:

Ham
bacon
turkey (only for Louise)
tomato
onion
roasted red pepper
cheddar
mozzarella
a bit of blue mixed in with another cheese
I never use any mustard or sauce.

I also brown the inside first before I assemble the rest. I like them
a but more crunchy.

Lou