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<blockquote data-quote="Dannyalcatraz" data-source="post: 7536589" data-attributes="member: 19675"><p>Grilled cheese sandwiches are one of my go-to comfort foods, and I’m sure I’m not alone. We all know what our particular combo of breads & cheeses are. But occasionally, I like to branch out and try something a little different, just to see if I can find a more...adult? sophisticated?...take on a classic.</p><p></p><p>And today’s breakfast was one of those days.</p><p></p><p>I started with an onion roll, sliced & buttered. My cheeses were a nice provolone and Dietz & Watson steakhouse onion cheddar. I layered the cheddar between the slices of provolone, because I knew it would melt faster, encasing the cheddar.</p><p></p><p>The final twist was a generous smear of Maille Old Style mustard- one of those grainy style mustards- which has a more subtle flavor than a yellow, brown or Dijon.</p><p></p><p>The result was oniony (of course), cheesy (of course), gooey, and oh so slightly tangy. A winner!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7536589, member: 19675"] Grilled cheese sandwiches are one of my go-to comfort foods, and I’m sure I’m not alone. We all know what our particular combo of breads & cheeses are. But occasionally, I like to branch out and try something a little different, just to see if I can find a more...adult? sophisticated?...take on a classic. And today’s breakfast was one of those days. I started with an onion roll, sliced & buttered. My cheeses were a nice provolone and Dietz & Watson steakhouse onion cheddar. I layered the cheddar between the slices of provolone, because I knew it would melt faster, encasing the cheddar. The final twist was a generous smear of Maille Old Style mustard- one of those grainy style mustards- which has a more subtle flavor than a yellow, brown or Dijon. The result was oniony (of course), cheesy (of course), gooey, and oh so slightly tangy. A winner! [/QUOTE]
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