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

>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.

Okay, I noticed that I hadn't been reading this thread, except during
a couple periods when I was reading everything, right in a row. So
here we go ... probably repeating what everyone else has already said.

I love Swiss cheese on rye. And give me two or three Land O' Lakes
American cheese, sliced from a block, on white, with a little ketchup
for dipping, and I'm in heaven. Those are my favorites.

Carol

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