merstarr
Senior Cook
- Joined
- Aug 31, 2004
- Messages
- 188
My favorite is:
Rye bread with seeds, buttered on the outside. Equal amounts of Swiss gruyere and extra sharp cheddar layered twice, with large tomato slice in between. Browned on both sides in buttered nonstick skillet, then covered until cheese melts. Mmmmmmmmm!
Rye bread with seeds, buttered on the outside. Equal amounts of Swiss gruyere and extra sharp cheddar layered twice, with large tomato slice in between. Browned on both sides in buttered nonstick skillet, then covered until cheese melts. Mmmmmmmmm!