Ed Pawlowski wrote:
> We had grilled cheese sandwiches tonight. Good Italian bread and
> sharp cheddar cheese. OK, that was good as is. My wife likes to
> spread ricotta cheese on Italian bread for a simple lunch. So,
> tonight she put some of the ricotta on the top of the grilled cheese.
> It was yummy.

Sounds yummy. Lately when I make grilled cheeses, I purposely make
extras, and I cook them in olive oil only. When it's time to have a
leftover, I put butter on them, warm a little in the microwave, and
they're yummy. My last batch was slow cooked ham and provolone cheese
on sourdough bread, all from the local Whole Foods.

I think the moral of the story is that a grilled cheese really can't
have too much cheese, butter, or oil on it or in it.

-S-