"Julie Bove" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Steve Freides" > wrote in message
>> ...
>>> Lou Decruss wrote:
>>>> On Mon, 15 Aug 2011 12:04:15 -0400, "Steve Freides" >
>>>> wrote:
>>>>
>>>>> I'm finding myself tired of hand-slicing cheddar cheese. The kids
>>>>> here often eat my "cheese toast" in quantities best measured by the
>>>>> loaf of bread rather than the slice, and that's a lot of cheese to
>>>>> slice. (Recipe: cover a slice of bread with thinly sliced sharp
>>>>> cheddar cheese, sprinkle a very little powered garlic and black
>>>>> pepper on top, bake/broil at a fairly high temperature until golden
>>>>> brown, serve. We use a toaster oven set to 400 F.)
>>>>>
>>>>> I have never owned or used a "mandoline" - is that what I want here -
>>>>> would it work with cheese kept in the refrigerator? The slices need
>>>>> to be thin, as much for my pocketbook as for any culinary reason,
>>>>> but it doesn't take much cheese to make this work, anyway.
>>>>>
>>>>> Thanks in advance.
>>>>
>>>> I'd just shred it. I have a box slicer that's like 25 bucks at an
>>>> asian store and a real mandoline but for what you're doing grating
>>>> would be the fasted. If you have a food processor you can grate a
>>>> pound in 10 seconds.
>>>>
>>>> Lou
>>>
>>> Thank you and thanks to everyone else for their replies.
>>>
>>> An interesting question (well, to me, anyway) would be if I end up using
>>> more cheese if it's grated. My guess is that the answer to that is yes,
>>> but it will be easy enough for me to adjust the amount of grated cheese
>>> I put on these things.
>>>
>>> I've got my little Sunbeam Oskar, which ought to be well suited to this
>>> job - we don't keep the big food processor readily available because we
>>> don't use it much, but the little one gets used often and cleanup is
>>> pretty easy.
>>>
>>> -S-
>>>
>>>
>> We really like the toaster oven grilled cheese. There's none of the fat
>> content that you have with a grilled cheese on the stovetop. It just
>> doesn't work to grate cheese, top the bread, and make it work in the
>> toaster oven without a fair amount of cheese spill.
>
> I don't have a toaster oven. I do mine in the oven, wrapped in cheese.
> That way when the cheese oozes out it still sticks to the outside of the
> bread.
>
When you make a "toaster grilled cheese sammich" the cheese on top cooks
like the cheese on a pizza. I'd recommend using a toaster oven. It's
important to buy one on sale, and buy one without any of the expensive junk
they attach. Ours was about $25 on sale at Macy's.

Kent