Damsel in dis Dress wrote:
> 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
>

What!! Tomato sauce on Cheese ?


shakes head . But each to his or her own I guess