Site motto: I read this stuff so you won't have to wade through it all.
The cover intrigued me as it's a photo of a stack of grilled sandwiches on a plate. The caption states that they are Grilled Cheese with pecans and pepper jelly by Chef Vivian Howard.
This vision made me want one because I'm a fool for grilled sandwiches. I had to make do with no pecans (no loss) and to substitute Jalapeno-Cranberry sauce for the pepper jelly. Why, yes, I did use Velveeta for the cheese. How else can you make a grilled cheese sandwich anyhow?
Yes, it was good. And I'm now thinking grilled cheese with sauerkraut and a dill pickle ... Velveeta has a sweet taste.
Another and much more fanciful entry in the grilling sweepstakes was Grilled Chocolate Sandwiches with Caramel Sauce. To spiff it up, the editors include directions for making a chocolate ganache and the caramel sauce which calls for something called "heavy cream" which I haven't seen personally since 1946.
These easier thing to do is to grill both sides of two slices of which bread and "butter" each slice with a heavy chocolate syrup and garnish them with swizzles of caramel from a jar of caramel sauce, findable next to where the supermarket keeps the ice cream.
Bon Appetit! Oops, wrong magazine. My bad (giggle.)
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