I am a big fan of the grilled cheese sandwich, but it's been a number of years since I've done the traditional butter the bread on the outside type of grilled cheese. Don't get me wrong, it's very tasty, but it's just so rich I can't do it anymore. I've been dry-grilling my sammies using my PC Foreman grill (as I affectionately call my President's Choice George Foreman Grill knock-off). I like the bit of crunch the bread gets.
Even better for me than grilled cheese is grilled cheese with meat and mustard — I LOVE it! I've come up with all kinds of blends. Ham with Dijon, mayo and spicy pear salsa, gouda with apple slices and balsamic fig olive jam, Montreal smoked meat with Dijon and Gruyere — even tuna melt sandwiches with veggies and mushrooms (it's tasty but a bit of a mess to clean the grill).
So crunchy and delicious. These would taste beyond awesome in or with a bowl of French onion soup. Next time I will buy a baguette with a smaller diameter for even smaller sliders. This is a great way to mass produce grilled cheese for appetizers or a group lunch. Maybe this would work for the next Business Ladies Who Lunch meeting?