Grilled cheese with all the breads and cheeses available now, could round out someone's figure pretty quickly. But mayonnaise???Is that some deep south thing?

This is a good recipe if you like your grilled cheese soggy and gummy, some folks do, like my wife but I like them crisp and crunchy on the inside as well as the outside. Toast the bread first in a regular toaster. Brush the sides of the toast with a little olive oil or butter/margerine or a mixture you like. Both maybe. Toast the bread a little more on both sides in the pan or grill before adding the cheese and anything else you like. Crisp bacon, fried hard salami, bologna, portobello mushrooms, proscuitto are just few extras that make a terrific sandwich. If lettuce, greens, sprouts, salad dressing, mayo or whatever is your thing, do it! A sandwich worth eating is worth the effort in making it right. Crunchy is better!