On Mon 23 Feb 2009 10:54:44a, notbob told us...

> 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?
>
> nb
>

Most times I prefer the traditional white bread with Kraft American or
Kraft Cheddar sliced cheese, buttered on the outside. On occasion I will
add cooked bacon or a thin slice of tomato inside. I generally don't put
condiments inside the sandwich, although I might dip the outside edge of
the sandwich in mustard as I eat it.

My favorite combination is a grilled cheese sandwich (as above) with a bowl
of cream of tomato soup.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.