The Times - Serving Waitsburg, Dayton and the Touchet Valley

A fter a great thanksgiving dinner and family not want- ing to take leftovers on the airplane, my refrigerator is stuffed with endless menu possibilities.

This time of year, I love a toasted grilled turkey and cheese sandwich and, depending on the extra fillings, I'll eat them for breakfast, lunch and dinner.

I have found it doesn't matter what kind of bread you use for a pan grilled sandwich, just be sure it's a bread of good quality and cut to a one-inch thickness. The bread's thickness lets the sandwich filling's moisture absorb and the cheese melt while the bread crisps and stays chewy....