I generally use seasoned butter--slightly softened and mixed with
whatever I feel like, at the moment--for grilling sandwiches. I've
even done a "curry" grilled cheese. I'll even use slightly sweet
blends, with the milder cheeses: garam-masala-seasoned butter on
a nice, high-gluten whole-wheat with meunster is one of SWMBO's
particular favorites. I've been known to do clove, ginger, and
cayenne pepper, myself.
But it *is* hard to beat the results of "cooking after" onions,
mushrooms, or other flavorful goodies.
--
HadEnuf? |
