On Feb 23, 9:54*am, notbob > wrote:
> Anyway, howzabout we explore ....one more time!.... the subtleties of this
> classic American invention. *I've discovered I love the basic grilled cheese
> of Kraft American cheese on two slices of multigrain bread, buttered on the
> outside and some kinda mustard on one interiour slice. *I've also tried
> variations, including swiss or other cheeses with sriracha chili sauce or horse
> radish, or some really hot mustards. *

Yesterday's was Tillamook sharp cheddar slices on sourdough bread.
Since I happened to have a chunk of the Black Forest ham that TJ sells
I cut a thin slice of that, too. And I had half a tomato, so a couple
slices of that. Served with a mug of TJ's tomato and roasted pepper
soup. -aem