That is just wrong! If I'm going to do any fried cheese it would be cheese curds. And then probably a half an order, or less. Two years ago at the MN State Fair I bought an order, turned around, asked the mom and kids behind me if I took 3 off the top curds did they want the rest. Of course they did! One less order to buy. They were large curds and I can tell you after eating them with a beer I was glad I gave the rest away. One more curd and I would've had lead gut. I have found a great substitute for fried cheese curds. Costco sells Queso Blanco. The package contains two 1 lb blocks. I slice it 1/4" thick and brown it in a nonstick pan. Yum! It tastes just like fried cheese curds without the grease. I took the whole package (2 lbs) to a party several months ago and cooked it there. The hostess came into the kitchen with the empty tray. She said people have been hovering around the cheese and they have already polished off the entire tray! Out went the last of the cheese and it was devoured within minutes. The few kids that were there absolutely loved it.

Lou, I think the waffle look for a grilled cheese sandwich is great fun! I love a good slice of tomato on my grilled cheese, also. I love dill pickles on the side, so I'm willing to bet I'd like Grainlady's dill bread for a grilled cheese sandwich. I'm another fan of pepperjack, too. Grilled cheese sandwiches are so easy, quick, and fun to eat. My only problem lately is that I get carried away with adding cheese, and tend to add too much, making the sandwich too greasy. One thing I like to do when making grilled cheese sandwiches is to let some extra cheese fall onto the pan, making sort of cheese chips to go with the sandwiches. I noticed at either Central Market or Whole Foods the other day that they had parmesan crisps for sale for an insane price. They were exactly what I do when I grate extra cheese onto the pan. Sally

Oh man! I am almost drooling. LOL Mine is boring (but still pretty good), and kind of low fat. Well, lower fat. I have one of those pump and spray bottles that you put olive oil in, pump it then spray it in the pan (like Pam). So, first off I spray the skillet / pan with Olive oil. THen when it's nice and hot I lay the first piece of bread (usually whole wheat) down in the pan. Then I put grated cheese on the bread (light / low fat cheese usually a mozerlla + cheddar blend. THen put the top of the bread on the cheese. Lightly spray the top bread with olive oil. Then flip it over to let the other side brown. Really good, and evenly browned. You wouldn't know that it was low fat cheese and low in sat fat. And the olive oil makes it brown very nicely, and you probably use less than a teaspoon of olive oil for the whole sandwich. Probably a lot less than if you buttered the bread. Grilled swiss cheese is amazing! The one and only time I use ketchup is with grilled cheese.

Grilled cheese queen here. I believe i have made thousands over the years... All varieties of stove tops, cheap pans, dozens of bread choices. and local cheeses...vacation rentals. Not so much for us but house visitors that get peckish mid-day...when dinner is hours away. They hover in the kitchen and start opening the fridge non-stop. Cast iron griddle or pan is perfect but not always available. Low to med heat, butter and oil, (i like avocado oil). Put down slices of bead of choice, swirl around to coat the bottom. Add cheese and toppings of choice...ham slices, pesto, tomato slice in the summer months, whatever is in season...add the top bread slice. (no butter yet) Use a bit of pressure depending on the bread. Another smaller skillet or a tea kettle. Add a piece of alum foil between if the bottom of your top weight pot/pan may not be so clean. The slight pressure creates a bit of heat-steam and melts the internal cheese layer quickly while the bottom gets a nice crust. Let that first cooking go a bit longer on the lower heat to melt and 'glue' the slices together, then add a bit of ev olive oil or soft butter and flip...i just lift a corner with a spatchula and use the other hand fingers to easily flip...not that hot really on the top bread slice. Even if your bread is bunny white with a velvetta slice, that first low heat before flipping is key. Can't really press down on white bunny bread but a lid for a few minutes will steam heat the insides while toasting the pan bottom connected bread.