I'm loving grilled cheese lately. And I've perfected the process completely, resulting in perfectly toasty, gooey cheese goodness. The tricks are:* Using both American AND Fontina cheese.
* Cooking the sandwich over low heat slowly.
Perfection can't be rushed.
3 comments:
Damn it!
Now I want a grilled cheese!!!! LOL
oooooooooo. I've never used fontana...fact, I never had it before. But I do mix thin swiss with american.
Pissy - I think grilled cheese would help heal your back!
Crabby - Fontina is the best. It's slightly nutty and melts like a dream. I also put it on homemade pizza. It's usually in the cheese section. Slightly pricey, but worth it!
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