Ruth Reichl’s diva of a grilled cheese from Food52 by Ruth Reichl

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Notes about this recipe

  • Rinshin on February 04, 2023

    Made this using shallots, garlic and scallions for alliums along with extra sharp Tillamook cheddar cheese. Great taste but have to work on the cheesy crust part next time as mine was little sloppy. I liked the use of mustard on one slice as it added piquancy. Also added one crisped bacon and few slices of bread and butter pickles. For me, half the sandwich was enough as it was quite filling served with cream of tomato soup. Photo added with cream of tomato soup.

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