I often make them the night before. Overnight the oil and vinegar in the dressing break down the cheese making it a little soft and a bit closer to a sauce consistency. This only seems to work with processed cheeses like American.The time and dressing also seems to take a bit of ...
This was a disappointment. After all the work into theming the restaurant, and all the trouble they went to making red buns, this felt like a total afterthought — like someone at Burger King realized they had promised Sony a dessert to go with the burger five minutes before their big pres...