Okay, I'm sure I'm not the only one who's ever figured this out, but George Foreman grills make wonderful grilled-cheese sandwiches. I made some on Fri. night to serve with The Tomato Soup.... got a baguette, split it in half and cut it into smaller pieces, brushed it with olive oil, and grilled face-down on the GFG for a few minutes. Then I took the bread out, added thin slices of Vermont Cabot cheddar (hallelujah), closed the sandwiches, and re-grilled them to melt the cheese.
Yes. It was the right thing to do. PERFECT WITH THE SOUP.
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