On Sun, 29 Mar 2015 11:36:07 -0400, Ed Pawlowski > wrote:

>Growing up, grilled cheese was Velveeta on white bread. For years, I
>never did much else but eventually went to sharp cheese. The evolution
>continues
>
>We had grilled cheese for dinner last night.
>
>For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
>and then mixed together. You get a better melt that way.
>
>For the bread: Sourdough
>
>For the process: We have an old Dominion brand combo waffler iron and
>flat faced grill. I'd guess it is 35 to 40 years old.
>
>Lay ot one slice of bread, spread with the cheese mix. Put the other
>slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
>minutes later, a nicely toasted bread with gooey melted cheese.
>
>I offered variations with ham on it too. The mayo is easier than butter
>and works well. I'll be using it int he future.

I must say I have never had the pleasure of tasting a Grilled Cheese
Sandwich designed with such creativity.

William