"John Kuthe" > wrote in message
...
> "Steve Freides" > wrote in message
> ...
> ...
>> I have never owned or used a "mandoline" - is that what I want here -
>> would it work with cheese kept in the refrigerator? The slices need to
>> be thin, as much for my pocketbook as for any culinary reason, but it
>> doesn't take much cheese to make this work, anyway.
>
> Have to go with Lou and others here, just grate it. I used to hand cut
> with a knife very thin slices of cheddar for what I had had for lunch,
> which was two thick slices of sourdough drizzled with EVOO and sliced
> tomatoes with black pepper, garlic powder and dried basil (my basil crop
> failed this year :-( )
>
> http://oi56.tinypic.com/34rt9ue.jpg
>
> Grating is easy, and allows me perfect control over how much cheddar
> exactly where. And it melts very evenly and quickly too! YUM!
>
> John Kuthe...
>
The cheese should go on the bottom and the sliced tomato should go on top.
This gets some of the water out of the tomato. I'd suggest using a better
bread. Today I made pizza margharita using the same cheese and tomato with a
pizza round. It was wonderful. When I make pizza, I always make extra dough
and make a round or two for something like this.

Kent