Dan S. wrote:

> I made it today with some chix breasts and I used bleu cheese
> crumbles w/ a slice of american.
>
> It wasn't bad. I'd always assumed that people who used swiss and
> american were doing it wrong. But, the bleu cheese did kind of
> overpower the ham.

I once had a dish at an Italian restaurant that was somewhat like
Cordon Bleu (they didn't call it that so don't anyone get riled up). It
had chicken breast pounded out, but skin on. It was rolled up with
proscuitto and some sort of Italian cheese, maybe provolone. Then it
was grilled and probably finished in the oven so the skin outside was
crispy. It was served with a bit of tomato sauce. Very good.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)