What is your recipe/technique? Fontina? Cheddar? Kraft? Do you include ham or some other meat? Artisan bread or nah?
I keep it simple. Sourdough bread partially browned in a buttered skillet before 3 slices (no more, no less) of Velveeta singles are added. Final texture of the bread should be toasted and the cheese should be gooey, but not stretchy.
Perfect weather for this beauty.
I keep it simple. Sourdough bread partially browned in a buttered skillet before 3 slices (no more, no less) of Velveeta singles are added. Final texture of the bread should be toasted and the cheese should be gooey, but not stretchy.
Perfect weather for this beauty.
