We had a seasonal ice cream stand in town that closed each year for the
winter. One year they decided to remain open and offered grilled cheese
sandwiches, home made soup and a really great hot chocolate through the
winter months. They made their grilled cheese sandwiches with a hearty
white bread, cheddar cheese and smeared with real butter before
grilling. They were great, especially coupled with their homemade
tomato basil soup. I stopped quite often on the way home from work.

They didn't make a go of the winter business though. They make a
killing on their soft serve ice cream in the summer, not my favorite,
but they make a great frappe. I asked them to make the grilled cheese
sandwiches in the summer, but they said no, just tacos and hot dogs.

At home I make grilled cheese sandwiches differently almost every time.
I love onion/dill bread, swiss and brown mustard. I like rye bread with
Velveeta. Any bread, any cheese, not fussy. A couple of days ago I
made a pita wrap grilled cheese with cheddar and pesto. I also like
mixing crabmeat with a cheese spread on English muffins, grilled, or
mozzarella on french toast grilled, kinda like a monte cristo, but no
meat.

If I have bread and cheese in the house I can always make something
good, sometimes on a regular flat grill, sometimes on a George Forman
grill, like a panini.

Denise