Another "no big deal" as I used canned, condensed tomato soup, only using milk instead of water.
I generally use American slices with whatever bread we have on hand to make cheese sandwiches which I then butter on the outside, then heat in a skillet until and cheese is melted and bread is browned (or black, depending on how much attention I'm paying to my cooking). I did wonder recently how it would work to just grease the skillet with butter and fry the bread in order to avoid the awkwardness of trying to butter the outsides of the bread. If I try it at some point, I'll try to remember to blog about it.
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