I am on a loaf/pound cake kick, and I'm so glad I stumbled upon this. I'm curious about the last portion of the recipe -- the bit about slicing and frying. Really? Had never thought of the idea. At what temperature? Any tips? Just like grilled cheese, Mari - low and slow is best, so you don't burn anything. Spread with a bit of butter if you want a crisp crust. Enjoy! PJH

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