On Mon, 23 Feb 2009 21:24:46 GMT, "l, not -l" > wrote:

>
>On 23-Feb-2009, Andy > wrote:
>
>> Anthony said...
>>
>> > Is a patty melt considered to be in the grilled cheese family?
>>
>>
>> In a *******ized sense.
>>
>> Andy
>
>Then Welsh rarebit must be a favored stepson.

What relation would a Monte Cristo be?

Lou

On Feb 23, 4:14*pm, Lou Decruss > wrote:
> On Mon, 23 Feb 2009 21:24:46 GMT, "l, not -l" > wrote:
>
> >On 23-Feb-2009, Andy > wrote:
>
> >> Anthony said...
>
> >> > Is a patty melt considered to be in the grilled cheese family?
>
> >> In a *******ized sense.
>
> >> Andy
>
> >Then Welsh rarebit must be a favored stepson.
>
> What relation would a Monte Cristo be?
>
> Lou

Slightly effeminate elder cousin?
Lynn in Fargo

On 2009-02-23, l, not -l > wrote:
>
> On 23-Feb-2009, Andy > wrote:
>
>> Anthony said...
>>
>> > Is a patty melt considered to be in the grilled cheese family?
>>
>>
>> In a *******ized sense.
>>
>> Andy
>
> Then Welsh rarebit must be a favored stepson.

NO, NO, NO!

Grilled cheese is CHEESE! A patty melt is a variation of a tunafish salad
sandwich. Welsh rarebit is a whole new level of food, IMO. I guess one
could make the connection, but to me it's like the difference between
Schilling's biscuit gravy mix and real Hollandaise. Same food type, but
different dimension.

nb

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

I'm pretty much a traditionalist myself. Basic grilled cheese, sometimes
with ham or bacon. I find I can make a nice diagonal cut with a pizza cutter.
My wife might add all kinds of tomato, onion, and probably liverwurst
slices to hers, but I want it plain. Don't like tomato soup, give me
cream of mushroom.

Bill Ranck
Blacksburg, Va.

It's one of my basic comfort foods - buttered on the outside, good old
Cheddar cheese in the middle. Other comforters are soft-boiled eggs, as
well as beef stew. Shades of my childhood.

Dora

On Feb 23, 11:54*am, notbob > wrote:
> I have a friend (hard to believe, I know!) who opened a combo coffee cafe
> and chocolate shop. *He's anal about coffee and his wife is the chocolatier.
> As with most new businesses, it's hard to build a rep and get started.
> Fortunately, he's hit upon a niche food that seem to be attracting the
> otherwise non-attracted student population (college town), the lowly grilled
> cheese sandwich. *He's so surprised by the success of this simple food
> offering, he muses he'd have been better off opening a grilled cheese
> sandwich shop. *
>
> 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. *
>
> You?
>
> nb

FTV had a program on a restaurant/diner which specialized in grilled
cheese in any combo you could think up, and some you couldn't. Was it
one of Fieri's DD & Ds? I can't recall, but some of the creations
looked fantastic.

N.

FTV had a program on a restaurant/diner which specialized in grilled
cheese in any combo you could think up, and some you couldn't. Was it
one of Fieri's DD & Ds? I can't recall, but some of the creations
looked fantastic.

N.

==================================================

Bobby Flay had a "Throwdown" with a shop that specialized in Grilled
Cheeses. Bobby's was a goat cheese and brie with fried green tomatoes. I
made one at home and it was pretty tasty.

"notbob" > ha scritto nel messaggio
...
>I have a friend (hard to believe, I know!) who opened a combo coffee cafe
> and chocolate shop. He's anal about coffee and his wife is the
> chocolatier.
> As with most new businesses, it's hard to build a rep and get started.
> Fortunately, he's hit upon a niche food that seem to be attracting the
> otherwise non-attracted student population (college town), the lowly
> grilled
> cheese sandwich. He's so surprised by the success of this simple food
> offering, he muses he'd have been better off opening a grilled cheese
> sandwich shop.
>
> 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.
>
> You?
>
> nb

I flour the smoked cheese &scamorza); then put it in an oiled fry pan. When
soft and lightly brown I put over fresh slices of raw Ham. I LOve!!!!!

--
Cheers
Pandora

notbob > wrote:

> Anyway, howzabout we explore ....one more time!.... the subtleties of this
> classic American invention.

Like the subtleties of the oft-mentioned croque-monsieur or
croque-madame? :-)

Victor

"Victor Sack" > ha scritto nel messaggio
. ..
> notbob > wrote:
>
>> Anyway, howzabout we explore ....one more time!.... the subtleties of
>> this
>> classic American invention.
>
> Like the subtleties of the oft-mentioned croque-monsieur or
> croque-madame? :-)
>
> Victor

Croque monsieur is bread whit cheese over. A sort of italian crostini.
To make "crostini" : slices of bread (of the day before) wet in milk.
Slices of mozzarella. Butter and anchovies for the sauce. Put in the oven
and brown.
Very good.

--
Cheers
Pandora

On Feb 24, 3:19*am, "Pandora" > wrote:
> "Victor Sack" > ha scritto nel messaggionews:1ivm6a2..1ev55c81t9n4kkN%azazello@ko roviev.de...
>
> > notbob > wrote:
>
> >> Anyway, howzabout we explore ....one more time!.... the subtleties of
> >> this
> >> classic American invention.
>
> > Like the subtleties of the oft-mentioned croque-monsieur or
> > croque-madame? *:-)
>
> > Victor
>
> Croque monsieur is bread whit cheese over. A sort of italian crostini.
> To make "crostini" : *slices of bread (of the day before) wet in milk.
> Slices of mozzarella. Butter and anchovies for the sauce. Put in the oven
> and brown.
> Very good.
>
> --
> Cheers
> Pandora

Croque Monsieur is French. See - http://en.wikipedia.org/wiki/Croque-monsieur

Pandora > wrote:

> Croque monsieur is bread whit cheese over.

It is rather more than that. Here is a nice, illustrated recipe, in
Italian:

<http://www.giallozafferano.it/ricetta/Croque-monsieur>.

> A sort of italian crostini.

Nope. Crostini are simpler and different.

Croque-monsieur and its permutations are better compared to the Italian
toast/tost (coppia di fette di pane tostate con formaggio e prosciutto),
panini caldi a base di formaggio e prosciutto, or, as they are called at
some places, pierini con formaggio e prosciutto caldi.

And here is a nice "cheesy" article (in English):
<http://www.independent.co.uk/arts-entertainment/eating-happiness-is-a-cheesy-toasty-thing-1073911.html>.

Victor

notbob wrote:
> I have a friend (hard to believe, I know!) who opened a combo coffee cafe
> and chocolate shop. He's anal about coffee and his wife is the chocolatier.
> As with most new businesses, it's hard to build a rep and get started.
> Fortunately, he's hit upon a niche food that seem to be attracting the
> otherwise non-attracted student population (college town), the lowly grilled
> cheese sandwich. He's so surprised by the success of this simple food
> offering, he muses he'd have been better off opening a grilled cheese
> sandwich shop.
>
> 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.
>
> You?
>
> nb


My favorite is your basic with Gulden's brown mustard. It's also good
with some crisp bacon and a slice of tomato inside, too. Or a thin
slice of ham.

FWIW when we were in college there was a chocolatier a block away who
also made homemade ice cream with seasonal fruit. My favorite was
coffee ice cream with big chunks of great leftover dark dipping
chocolate. They did a thriving business.

gloria p

Gloria P wrote:
> notbob wrote:
[snip]
>> 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.[snip]
>> nb
>
>
> My favorite is your basic with Gulden's brown mustard.
[snip]
> gloria p


That's my basic style too, dating back to my childhood.

--
Jean B.

Jean B. said...

> Gloria P wrote:
>> notbob wrote:
> [snip]
>>> 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.[snip]
>>> nb
>>
>>
>> My favorite is your basic with Gulden's brown mustard.
> [snip]
> > gloria p
>
>
> That's my basic style too, dating back to my childhood.


Forgive me for being behind the times (I thought I was hip!) but I never
heard of mustard on a grilled cheese sandwich.

Which planet are you all from?

Andy
Earth

Andy wrote:
> Jean B. said...
>
>> Gloria P wrote:
>>> notbob wrote:
>> [snip]
>>>> 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.[snip]
>>>> nb
>>>
>>> My favorite is your basic with Gulden's brown mustard.
>> [snip]
>>> gloria p
>>
>> That's my basic style too, dating back to my childhood.
>
>
> Forgive me for being behind the times (I thought I was hip!) but I never
> heard of mustard on a grilled cheese sandwich.
>
> Which planet are you all from?
>
> Andy
> Earth

I was wondering what the common element was here. My mom was from
the mid-west.... I suspect that the idea may have been in a
Gulden's booklet, but my booklets are so disorganized that I can't
check that now--or for a few months. Maybe the next time this
topic comes up.

--
Jean B.

"Andy" > wrote in message ...
>
> Forgive me for being behind the times (I thought I was hip!) but I never
> heard of mustard on a grilled cheese sandwich.
>
> Which planet are you all from?
>
> Andy
> Earth




The person who taught me to make grilled cheese sandwiches was a friend and
she put mayonnaise on the bread, then cheese. I thought that was the proper
way until my daughter in law set me straight. : )

Phyllis Stone wrote:
> "Andy" > wrote in message ...
>> Forgive me for being behind the times (I thought I was hip!) but I never
>> heard of mustard on a grilled cheese sandwich.
>>
>> Which planet are you all from?
>>
>> Andy
>> Earth
>
>
>
>
> The person who taught me to make grilled cheese sandwiches was a friend and
> she put mayonnaise on the bread, then cheese. I thought that was the proper
> way until my daughter in law set me straight. : )
>
>

Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I
can't deal with mustard and yellow American cheese.

I make what I call a croque señior, which is basically a quesadilla with
jack cheese and thin-sliced ham. I fry the sandwich in butter. I love
flour tortillas fried in butter. They get so flaky.

We had a seasonal ice cream stand in town that closed each year for the
winter. One year they decided to remain open and offered grilled cheese
sandwiches, home made soup and a really great hot chocolate through the
winter months. They made their grilled cheese sandwiches with a hearty
white bread, cheddar cheese and smeared with real butter before
grilling. They were great, especially coupled with their homemade
tomato basil soup. I stopped quite often on the way home from work.

They didn't make a go of the winter business though. They make a
killing on their soft serve ice cream in the summer, not my favorite,
but they make a great frappe. I asked them to make the grilled cheese
sandwiches in the summer, but they said no, just tacos and hot dogs.

At home I make grilled cheese sandwiches differently almost every time.
I love onion/dill bread, swiss and brown mustard. I like rye bread with
Velveeta. Any bread, any cheese, not fussy. A couple of days ago I
made a pita wrap grilled cheese with cheddar and pesto. I also like
mixing crabmeat with a cheese spread on English muffins, grilled, or
mozzarella on french toast grilled, kinda like a monte cristo, but no
meat.

If I have bread and cheese in the house I can always make something
good, sometimes on a regular flat grill, sometimes on a George Forman
grill, like a panini.

Denise

On Feb 23, 12:54*pm, notbob > wrote:
> I have a friend (hard to believe, I know!) who opened a combo coffee cafe
> and chocolate shop. *He's anal about coffee and his wife is the chocolatier.
> As with most new businesses, it's hard to build a rep and get started.
> Fortunately, he's hit upon a niche food that seem to be attracting the
> otherwise non-attracted student population (college town), the lowly grilled
> cheese sandwich. *He's so surprised by the success of this simple food
> offering, he muses he'd have been better off opening a grilled cheese
> sandwich shop. *
>
> 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. *
>
> You?
>
> nb

Multigrain bread (the denser the better, a nice german dense bread),a
very nutty swiss/emmenthaler/gruyere type cheese, with thin slices of
either a crisp apple or a green, crisp pear nestled between the two
layers of cheese. Butter on the outside, grill until golden and toasty
and the cheese is melted. Its the perfect sandwich. Buttery. Chewy,
salty, sweet. Warm, gooey cheese next to cool, tart, crisp fruit. It's
a study in contrasts. The perfect sandwich.

A good grilled cheese sandwich--one of life's great foods!

Do you like one slice of cheese or are you like me and use a couple of
big slices and as you take your first and subsequent bites, the melted
cheese oozes out of the sandwich?

I like to put a little garlic powder on both sides of the bread prior
to cooking. That is quite tasty. Sometimes I will add a slice of
bologna or thin tomatoes. And I like it with tomato soup or cream of
mushroom. Both very good.

Mark

On Tue, 24 Feb 2009 00:59:37 -0600, FERRANTE
> wrote:

>Do you like one slice of cheese or are you like me and use a couple of
>big slices and as you take your first and subsequent bites, the melted
>cheese oozes out of the sandwich?

One layer of cheese for me, please.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress said...

> One layer of cheese for me, please.
>
> Carol


Carol. A poet who don't know it!

Andy

notbob wrote:

> I have a friend (hard to believe, I know!) who opened a combo coffee
> cafe and chocolate shop. He's anal about coffee and his wife is the
> chocolatier. As with most new businesses, it's hard to build a rep
> and get started. Fortunately, he's hit upon a niche food that seem
> to be attracting the otherwise non-attracted student population
> (college town), the lowly grilled cheese sandwich. He's so surprised
> by the success of this simple food offering, he muses he'd have been
> better off opening a grilled cheese sandwich shop.
>
> 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.
>
> You?

Sharp cheddar with basil, on two slices of decently dense bread.


--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

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 don't do the mustard (might try it some time), but I prefer American
or Havarti on a grilled-cheese sandwich, and sometimes I put thin-sliced
tomato and onion in there, as well.

I used to like it with Campbell's tomato soup, but that stuff's gotten
so sweet I can't stand it, so now I just make tomato soup or use a
premium store-bought tomato soup.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"notbob" > wrote in message
...
> 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.
>
> You?
>
> nb


There's a million variations. A million different breads, different
cheeses, different meats. Look at sub-shop menus then think "grilled" or
"broiled". They pretty much all do it all. Look at the paninis; hot stuff
for a while. Now they're sold frozen by the folks who make 'Hot Pockets'.
I'm sorry, but I don't think your friends are going to make a go of grilled
cheese sandwich place. It's simply not that unique.

Jill

On Mon, 23 Feb 2009 17:54:44 GMT, 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.

Okay, I noticed that I hadn't been reading this thread, except during
a couple periods when I was reading everything, right in a row. So
here we go ... probably repeating what everyone else has already said.

I love Swiss cheese on rye. And give me two or three Land O' Lakes
American cheese, sliced from a block, on white, with a little ketchup
for dipping, and I'm in heaven. Those are my favorites.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Mon, 23 Feb 2009 17:54:44 GMT, 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.
>
> Okay, I noticed that I hadn't been reading this thread, except during
> a couple periods when I was reading everything, right in a row. So
> here we go ... probably repeating what everyone else has already said.
>
> I love Swiss cheese on rye. And give me two or three Land O' Lakes
> American cheese, sliced from a block, on white, with a little ketchup
> for dipping, and I'm in heaven. Those are my favorites.
>
> Carol
>

What!! Tomato sauce on Cheese ?


shakes head . But each to his or her own I guess

phil--c wrote on Wed, 04 Mar 2009 19:13:02 +0900:

> Damsel in dis Dress wrote:
>> On Mon, 23 Feb 2009 17:54:44 GMT, 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.
>>
>> Okay, I noticed that I hadn't been reading this thread,
>> except during a couple periods when I was reading everything,
>> right in a row. So here we go ... probably repeating what
>> everyone else has already said.
>>
>> I love Swiss cheese on rye. And give me two or three Land O'
>> Lakes American cheese, sliced from a block, on white, with a little
>> ketchup for dipping, and I'm in heaven. Those are my favorites.
>>
>> Carol
>>
> What!! Tomato sauce on Cheese ?

If the British can eat sweet and sour Branston Pickle with cheddar (and
it's good!) what's wrong with ketchup?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Damsel in dis Dress said...

> I love Swiss cheese on rye.


Reuben! Reuben!! Reuben!!!

Andy

> GUEST wrote:
> I have a friend (hard to believe, I know!) who opened a combo
coffee cafe
> and chocolate shop. He's anal about coffee and his wife is the
chocolatier.
> As with most new businesses, it's hard to build a rep and get
started.
> Fortunately, he's hit upon a niche food that seem to be attracting
the
> otherwise non-attracted student population (college town), the
lowly grilled
> cheese sandwich. He's so surprised by the success of this simple
food
> offering, he muses he'd have been better off opening a grilled
cheese
> sandwich shop.
>
> 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.
>
> You?
>
> nb

I actually prefer my grilled cheese and plain white bread
and gouda. Then I dip it in ketchup with a lot of pepper mixed in. Is
that weird?

In article >,
lid (james.matthew) wrote:

> I actually prefer my grilled cheese and plain white bread
> and gouda. Then I dip it in ketchup with a lot of pepper mixed in. Is
> that weird?

Nah. I use Velveeta but the ketchup dip is interesting to me. I have
never tried it but will give my grilled cheese a dip next time. I enjoy
dipping french fries in a chocolate shake. To each, their own.

leo

On 10/19/2010 1:18 AM, Sqwertz wrote:
On 10/19/2010 1:18 AM, Sqwertz wrote:
> On Mon, 18 Oct 2010 23:28:17 -0500, james.matthew wrote:
>
>> I actually prefer my grilled cheese and plain white bread
>> and gouda. Then I dip it in ketchup with a lot of pepper mixed in. Is
>> that weird?
>
> I thought so at first, but I guess ketchup isn't that much different
> than tomato soup.
>
> -sw

Especially that campbells canned crap that everyone but me seems to
like. Just tastes of sugar.

I prefer plain white bread with cheddar. Maybe some pickles on the side.

--
Currently reading: Star Trek TOS #2 The Entropy Effect by vonda macintyre

On 10/19/2010 8:50 AM, Sqwertz wrote:
> On Tue, 19 Oct 2010 08:33:58 -0400, ravenlynne wrote:
>
>> On 10/19/2010 1:18 AM, Sqwertz wrote:
>> On 10/19/2010 1:18 AM, Sqwertz wrote:
>>
>> Especially that campbells canned crap that everyone but me seems to
>> like. Just tastes of sugar.
>
> I don't think anybody is really endorsing Campebell's COT soup. It's
> nasty stuff, for the same reason you mention. We mention it only
> because of pastime usage.
>
> Heck, slightly watered down ketchup is probably better than CCOT soup
> nowadays.

Oh I know lots of people who swear by CCOT. They're off my christmas
card list. (j/k)
>
>> I prefer plain white bread with cheddar. Maybe some pickles on the side.
>
> Same, but American (NOT Velveeta!) is my old standby. Dill chips on
> the side.
>
> -sw

hadn't thought of those....hmmm

--
Currently reading: Star Trek TOS #2 The Entropy Effect by vonda macintyre

l, wrote on Mon, 23 Feb 2009 18:50:21 GMT:

>> 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.
>>
> I like my grilled cheese as you do; except, without the mustard.
> Instead, I
>like a good 1000 Island dressing, either spread on the inside of one
>slice
>or on-the-side for dipping the tips of sandwich halved on the diagonal.

I once liked grilled cheese on toast made with real sharp cheddar but I
found that it irritated the roof of my mouth. A great pity for me.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not