On Feb 23, 12:54*pm, 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?
>
> nb

Multigrain bread (the denser the better, a nice german dense bread),a
very nutty swiss/emmenthaler/gruyere type cheese, with thin slices of
either a crisp apple or a green, crisp pear nestled between the two
layers of cheese. Butter on the outside, grill until golden and toasty
and the cheese is melted. Its the perfect sandwich. Buttery. Chewy,
salty, sweet. Warm, gooey cheese next to cool, tart, crisp fruit. It's
a study in contrasts. The perfect sandwich.