"William" > wrote in message
...
> 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

yes, but he left out the truffle oil.