Mexican Grilled Cheese
|Mild cheese||2 Pound (Smooth Melting, Such As Jack, Miinster / Teleme/ Fontina / Edam / Gouda)|
|Tostadita||1 Dozen (Adjust Quantity As Needed)|
Trim any wax coating from cheese; cut cheese into 1/4-inch-thick slices.
Arrange in an 8- to 10-inch metal pan or heatproof ceramic dish at least 1 1/2 inches deep, overlapping slices to cover pan bottom and extend up just to edges.
(At this point, you may cover and let stand for up to 4 hours.) Just before heating, add your choice of topping to cheese as directed below.
Place pan on a grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level for 4 to 5 seconds).
Keep a section of fire grate empty so there's a cool area on grill.
Let cheese melt, checking frequently to be sure it isn't scorching on bottom by pushing down into center of dish with the tip of a knife.
If cheese gets too hot, move it to cool area.