3rd TN Cav USA
Sergeant
- Joined
- Jan 13, 2011
- Location
- New Mexico
With the amount of cheese I put on mine I'm not sure I should be adding any more fat but, what the hell, I'll give this one a try.
Just remembered I went through a phase (influenced by the wife) of putting cherry (grape) tomatoes and green onions (or spring onions or scallions or whatever you prefer to call them) on top. Delicious.
I've always maintained a slice of homegrown tomato on a grilled cheese is pretty nifty.Off-topic but I paid two bucks for a small hothouse tomato at the market yesterday tasted like water.Got some planted out back but be a long time till they're producing.Up here in the northern plains got a very late start,My cousins back home in CA are already picking tomatoes.