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If I'm grilling it, the only condiment a sandwich can have is grated horseradish, or the sandwich is soggy. The cheese has to be next to the bread, on the outside of the meat or any other fillings, so it melts the best, and the sandwich has to be grilled very slowly, and uncovered, so the bread crisps up but doesn't burn while the cheese melts and the meat and dressing warm through.

On most toasted sandwiches, i like a thin layer of mayo and/or mustard and salt and pepper on both peices of bread, then the onions on one side, the lettuce on the other, cheese on both sides, then the meat in the middle.

Sliced chicken or turkey sandwiches, or rare-ONLY roast beef are mayo/salt/pepper only on both outsides, then lettuce/onions on both sides, and extra mayo and meat in the middle. NO CHEESE EVER on turkey or chicken or roast beef (which is weird, since i eat cheese on EVERYTHING).

I never put tomatoes on a sandwich because it makes them soggy UNLESS it's a fresh-out -of-the-garden tomato sandwich, then it's mayo, salt and lots of freshcracked pepper ONLY, with a thick slice of tomato, still warm from the sun, in the middle, and it's the only sandwich i use white bread only on. Lettuce and onion are ok here, but optional.

A million years ago, my first job was at McDonalds. Their training manual stated that the mustard went on the bread first, so it was farthest away from the meat, because it made it bitter. I still do that, out of habit.

People are weird, aren't they?

This concept doesn't even sound good...baking powder OR soda. For crispy skin and moist meaty roasted chicken, try the Food911 recipe from Tyler Florence, in which you put butter, herbs and garlic under the skin, and onions, garlic, lemon halves and herbs in the cavity, cooking at high heat breast down at first and lower heat, breast up for the balance of the cooking time. It's foolproof and delicious. If you can't find the recipe, let me know and I'll take it off that scribbled greasy peice of notepad that lives in my clip of regulary cooked recipes on the refrigerator door and send it to you.

I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.

Duh! I just noticed the recipe does specify how many ounces of each cheese. As Rosanne Rosanna-Danna used to say: "Nevermind!!"

I feel very comfortable in suggesting that you substitute 1/2 Monteray Jack cheese and 1/2 Longhorn Cheese for the Gruy'ere and Sharp Cheddar. I'm sure it would be easier on the budget and the results would be excellent. I made a recipe very similar to this, using the combination of Monteray Jack and Longhorn Cheese for a gathering of 60 plus people, and I couldn't copy the recipe fast enough to keep up with the requests. If you really like the Sharp Cheese, you can also use that along with the other two cheeses. It never hurts to experiment with your recipes. I always serve the Mac. & Cheese with stewed tomatoes made with chopped celery and onions, green peppers [minced], a few shakes of crushed red pepper [dried], brown sugar and white sugar [or splenda]. I always thicken the stewed tomatoes as the last step with a mixture of flour with cold water wisked together as in making gravy.Good Luck!! Yum!!

I made this for 40 people and they loved it!!!!!

cheese is NOT expensive, even good cheese. shop around for better prices. if people consider $40 for a meal that feeds 6 people (since its often halved) expensive, try going to a restaurant with that group and see how much each person spends.

this is a deal.