"Jean B." > wrote in message
...
> 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.
>
> --
> Jean B.
You just put some cheese on both sides, that melts/sticks it all together.
Janet