Stu wrote:
> On Mon, 01 Mar 2010 13:11:05 -0500, "Jean B." > wrote:
>
>> Stu wrote:
>>> On Mon, 01 Mar 2010 12:54:29 -0500, "Jean B." > wrote:
>>>
>>>> Stu wrote:
>>>>> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>>>>>
>>>>>> Janet Bostwick wrote:
>>>>>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or grilled ham
>>>>>>> and cheese with or without tomato.
>>>>>>> Janet
>>>>>>>
>>>>>> My new way of doing grilled cheese, especially if one doesn't have
>>>>>> time to let the cheese come to room temperatu place cheese
>>>>>> (etc.) on two slices of bread and broil until it is almost melted.
>>>>>> Slap them together and grill.... One can even (very
>>>>>> judiciously) use the microwave for the first step. Yeah, the
>>>>>> bread gets moist, but that matters little after you grill the
>>>>>> sandwich.
>>>>> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
>>>>> fixins, it is close to lunch isn't it?
>>>>>
>>>>> ;o)
>>>> Prolly harder w all of that, since you'd want some "glue" aka
>>>> cheese holding all of it together. This approach stems from my
>>>> realization that things go better if the cheese is not at
>>>> refrigerator temperature, which is more likely to result in the
>>>> grilled bread getting overcooked while the cheese gets adequately
>>>> melted.
>>> I use my panini press to make the grilled cheese, throw all the fixins
>>> in the bread, close the machine and three or four minutes later, lunch
>>> time.
>> Ah. Well, that is a gadget I don't have.
>
> They're cheap Jean, I've seen them at $49, and can you make alot of
> things in it. I've even done a steak sandwich in it.

Yabbut... You have to have space for it. I will see how much
space I have after I move. I don't want my new kitchen to be
ultra-cluttered.

--
Jean B.