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Article: Say 'cheese' - From cheddar to brie, classic grilled sandwich is a winner.
- Article from:
- The Boston Herald
- Article date:
- January 11, 1998
- Author:
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Copyright informationCOPYRIGHT 1998 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Few dishes could be humbler or more basic than the grilled-cheese sandwich - which means that it poses an irresistible challenge to chefs, cookbook authors and home cooks. Anything this simple almost cries out to be fancied up with exotic condiments, esoteric cheeses and artisanal breads.
Fact is, grilled cheese is good either way - plain or fancy. There's nothing wrong with good old grilled cheese in its primitive form: white bread, butter, cheddar (or even - gasp! - American) cheese. And there's nothing wrong with the new versions that enterprising chefs have lately dreamed up: grilled-cheese sandwiches embellished with pesto, chutney, mustard or fresh herbs; ...
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