"Jean B." > wrote in message
...
> 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.
>
> --
> Jean B.
so, you pre-heat a medium sized cast iron skillet. Put your sandwich in one
pan and the heated skillet on top of the sandwich. Voila! Panini press!!
Janet