Grilled cheese sandwiches are much more than a slice of processed orange derived-from-dairy product on white sliced bread with margarine. We like to try different bread and cheese combinations. These were mad with whole grain sliced bread, sliced glazed ham and a combination of old cheddar and emmental cheese. We often use olive bread or French bread sliced on an angle, to create longer slices.
The best way to cook them is on an indoor grill because they need to be pressed down as they cook. You can also use a spatula and a skillet, that works too. Instead of using margarine, a good trick for any bread put on a grill is to use mayonnaise instead. It not only tastes better, but it also makes those dark grill marks on the bread.
The gazpacho was very simple to make. We added a large can of diced tomatoes, a cup of tomato juice, a few minced garlic cloves, a few spoonfuls of olive oil, a couple of Lebanese cucumbers, about 1/4 of a small honeydew melon, seedless green grapes (about 10) and fresh basil leaves. We put everything in the food processor and pulsed for about 30 seconds total. Texture is important in a gazpacho. Over mixing it will make it too thin so you have to keep an eye on it as it mixes. The amount of time depends on the ingredients being used.
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