More Perfect Grilled Cheese

I have had a few more wonderful recipes come in this week so I thought that I would post them.

Russell T. Cook- formerly of Millie's Fame

A simple straightforward grilled cheese I like requires a partial loaf of crusty baguette, olive oil, 1/2 clove of garlic, a few slices of comte or raclette and a broiler. I cut the bread, a little more than a 1/2" thick, on a severe bias. (to give you a good bread::crust ratio) Oil each side and rub with garlic clove. Toast one side in broiler until GBD. (golden brown delicious) Flip and toast other side half as long. Cover that side with cheese and continue to broil until gooey and bubbly. Sandwich the two pieces together and go to town.

Sometimes, when I feel like a fancy-pants, I'll add sliced apple and bacon.

Candace Nicholls- IT Recruiter

Start with 2 slices of a country-style white bread. Spread one slice generously with pesto, and the other with just a teeny bit of mayo. Add several slices of provolone or fontina cheese to the piece of bread spread with mayo(usually the former, the latter is harder to come by in New Kent County), and top with sliced Roma tomatoes (they taste better, often, and the smaller slices fit together better on the bread), then sprinkle with kosher salt and pepper. Top with the slice of bread spread with pesto, then dot the outside of the sandwich with butter (on both sides, but it’s usually easier to do the second side once it’s in the pan). I’ve been using the flat griddle plates of my waffle iron to cook this- it smashes it enough without smashing it TOO much- my Panini maker makes it too flat.

Billy Pillow- Graphic Designer

He suggested that I look at Welsh Rarebit recipes that use Guinness.