Theme and Variations on Grilled Cheese.

[dlangland]

Grilled cheese sandwiches have become a staple of my diet on busy days when I don't have time to cook, yet want something warm and nutritious. I am always looking for new variations, and hoping you have some to share.

My latest favorite, lacking fresh homegrown tomato and other veggies this time of yr. is this. I saute some sliced fresh mushrooms and sliced onions in a bit of margarine with a dash of seasoned salt. Move them to the side once browned, then in the same pan prepare the grilled cheese. Add the already prepared ingredients, and eat hot.

I like those Kraft Singles with the extra calcium, since I don't drink milk, but doing the above with Swiss cheese on whole wheat or rye is really special. Grilled whole- grain sub buns are really fun, too. Deb

[Kathy]

Those sound good!

I found some caraway cheese at our Wild Oats store here. I made toasted cheese sandwiches on dark pumpernickel bread. I put some well drained sauerkraut on top of the cheese before grilling. Once they were grilled I cut it so it was sort of like fingers.
I dipped them in Thousand Island dressing for a meatless version of a Rueben. ;D

[dlangland]

Yum, sounds good, Kathy. I love pumpernickel, but I forget about it. I think it's all just open to one's imagination and available ingredients. Deb

[starfire]

I have to have 2 pieces of cheese to taste it most people I know only uses 1 piece of cheese.

I also sometimes use real bacon bits in between the cheese or fresh tomato slices between the cheese.

[dlangland]

I wish I had been paying more attention, so I could remember where it is. I once saw a show on The Food Network TV Channel about a restaurant that serves only Grilled Cheese and homemades soups. Now those were some exceptionally hearty-looking sandwiches, more like a meal-deal. Deb