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Old 01-19-2010, 05:01 PM   #31
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Quote:
Originally Posted by cooking goddess View Post
to "themetalchef": If you still haven't found tillamook cheddar might i suggest looking for a nearby trader joe's. I was able to get tillamook in oh; when we moved to ma in 2000 i didn't find it anywhere but trader joe's. Just a few years back they went as far south as suburban d.c. They run pretty much down the coast now, coming to a screeching halt at the fl border.

I spun my grilled cheese a bit differently last time. Used fontina on a great hearty bread. It was a cranberry-pecan multi-grain bread...really really good! Not sure it would be my go-to choice all the time, though. There is something to be said for traditions.
my aunt has trader joe's in arizona also
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Old 01-19-2010, 06:34 PM   #32
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Seeded rye bread, course ground mustard, sliced tomato, medium cheddar. Butter outside of bread and grill in pan. DO NOT CRUSH during cooking.

Yum
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Old 01-19-2010, 07:27 PM   #33
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Call me old-fashioned, but if it's got more than bread, cheese, fat and seasoning, it's not a grilled cheese.
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Old 01-20-2010, 06:39 AM   #34
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I made grilled cheese using focacia bread, with 2 kinds of cheese: Gruyere and cheddar with a bit of mayo...grilled it on a hot skillet with a bit of butter and it turned out awesome...i addes sides of jalapeno pepper and a tall glass of iced tea.
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Old 01-20-2010, 10:14 AM   #35
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Cuban bread ! if youve ever goto keywest (they may do it other places too)
cuban cheese bread is the best . they use a heat press . i could eat that every day.

i have found a local market that gets cuban bread ... its good not quite the same .. and i dont have the same press that they use
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