|Bologna and Cheese gets all grown up with some home-made bread and a hot grill|
|Grilled Cheese is also about the bread.|
As always, when using meats on a grilled cheese, you don't want to upstage the cheese, just add enough for the meat flavor to make it's presence known. Two slices (for smaller pieces of bread) to four slices (for the over-sized monster bread slices I prefer) of bologna will do the trick. I always put the slices on the grill first to render out some of the fats, and cook them enough to get a little color on each side before assembling the whole sandwich.
|A little grilled bologna, and a lot of white American cheese makes my day|
A great grilled cheese, in my book, has all that rich gooey goodness inside, paired with a little deli meat for extra flavor, and a bread that can hold up to the volcanic mess inside. The crunch, the blast of meted cheese, that little bit of bologna, is enough to make you feel like a kid again.