{"id":13852,"date":"2016-04-12T11:41:19","date_gmt":"2016-04-12T15:41:19","guid":{"rendered":"http:\/\/www.thevalleyledger.com\/?p=13852"},"modified":"2016-04-12T17:59:46","modified_gmt":"2016-04-12T21:59:46","slug":"httpwww-thevalleyledger-comp1904-219","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=13852","title":{"rendered":"Happy National Grilled Cheese Day Lehigh Valley!"},"content":{"rendered":"What goes better on a dreary day like today\u2026..Grilled Cheese & Tomato Soup<\/h2>\n
Classic Sandwich:<\/b> 2 slices Cheddar, Monterey Jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.<\/p>\n
Bacon and Tomato:<\/b> Make Classic Grilled Cheese, adding 3 slices crisp bacon and 1 slice tomato between the cheese.<\/p>\n
Pesto:<\/b> Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.<\/p>\n
Cajun Sandwich:<\/b> 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning<\/p>\n
My favorite way:<\/b><\/p>\n
Grilled Cheese Fingers:<\/b> Make Classic Grilled Cheese. Cut off the crusts and cut the sandwich into strips. Perfect for dipping into a piping hot mug of Tomato Soup or Tomato Bisque!<\/p>\n
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This tasty article was contributed by: Joe Scrizzi – The Valley Ledger Contributor<\/b><\/p>\n
Photo purchased from Bigstockphoto.com<\/p>\n
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