Grilled Cheese
So I was surprised when a saw a recipe that called for cooking two slices of bread with cheese side by side. When the cheese is starting to bubble , you remove and join the two sides together.
I've always made a sandwich, cooked one side and then flipped it. Now the hardest part of cooking is getting both sides grilled the same, and this new method would eliminate that, but it also reduces cooking capacity by half.
I've had open faced grilled cheese in the past but never seen them combined into a regular sandwich. Is this common?
Quote: billryanWhen times are tough, and the sky is cloudy, nothing warms the soul like a grilled cheese sandwich. After years of rarely imbibing, it's become a staple of my diet in recent years.
So I was surprised when a saw a recipe that called for cooking two slices of bread with cheese side by side. When the cheese is starting to bubble , you remove and join the two sides together.
I've always made a sandwich, cooked one side and then flipped it. Now the hardest part of cooking is getting both sides grilled the same, and this new method would eliminate that, but it also reduces cooking capacity by half.
I've had open faced grilled cheese in the past but never seen them combined into a regular sandwich. Is this common?
Common in eateries due to time saved, and the huge griddle they have to work with. They do put a lid on them after they combine it to help the cheese stick together.
I cook them like you do, but after I flip, I cover them to let the heat fuse it together.
Q: Butter or mayonnaise (or something else) for the bread? I used to be a butter guy, but mayo is so easy to spread evenly. So, I transitioned due mainly to convenience.
Edit: Clarified that buttering is done AFTER toasting. Most folks would take that for granted, but ...
What are people’s favorite cheese(s)?
Too many holes when other cheeses come in full slices
:)
Butter a piece of bread and put in a non stick pan butter side down.. On the dry side of the bread add cheese. When the cheese melts on top you flip it over so the cheese is down on the pan. When the cheese browns to a light crust it is done. It will not stick because of the oil (fat) in the cheese. Try it and it will become a staple food.
Quote: onenickelmiracleWhen you can't go eat whatever and wherever you want, you eat what you can and what wasn't good enough to bother with before. I'd never eat as much PB&J sandwiches and hot cereal, but you get bored with the alternatives. On the topic of grilled cheese, I prefer provolone as an adult. American cheese just scares me. I look at it like it's poison.
I prefer a smoked cheese on my grilled cheese sandwiches.
Quote: onenickelmiracleWhen you can't go eat whatever and wherever you want, you eat what you can and what wasn't good enough to bother with before. I'd never eat as much PB&J sandwiches and hot cereal, but you get bored with the alternatives. On the topic of grilled cheese, I prefer provolone as an adult. American cheese just scares me. I look at it like it's poison.
American cheese has sodium citrate added to help it melt, that’s all. Nothing to be afraid of. It’s still cheese.
I like tomatoes and bacon on my grilled cheese sandwich. I use cheddar cheese, I add garlic powder, and I do it sandwich style: bread, cheese, tomato, garlic powder, bacon, cheese, bread. I use butter instead of mayo, but that’s because I never remember that I can use mayo. Served with soup and a dill pickle.
Also, any cheese in the cheddar family works. That includes jack cheeses, American, Cooper sharp, brick cheese, Dubliner, etc.
Also, I have a cheese problem. I love almost all cheeses. So, I buy different cheeses, sometimes just to see how they taste. But I’m never hungry enough to eat them all. Right now I have Dubliner, Cooper sharp, Asiago, mimolette, Mull of Kinshire cheddar, Emmental, Fontina, and of course Parmesan and Romano.
Quote: billryanWhen times are tough, and the sky is cloudy, nothing warms the soul like a grilled cheese sandwich.
My God! What timing!
After years avoiding cheese and other dairy products and getting my weight down, walking sidewalks each morning, etc. the quacks put me on a massive eggs/cheese/milk/butter/pasta diet and insisted I stay on it after discharge. So I ballooned up 85 pounds! Can barely walk at all, ... and I'm transitioning back to high fiber Lentils and trying to get off the Deadly Dairy diet.
And what do I find? A thread about what used to be one of my favorite items, even before the days of having to use Food Bank Cheese to make them! I grew up on Velveeta "cheese", thought it was great stuff to make sandwiches of it, even for dinner!
Fortunately, Meals On Wheels provides me with enough decent food to make up for the endless stream of awful-tasting Lentils.
I know it's almost a phobia and an irrational aversion. That's just how I feel, I'm kind of terrified looking at the cheese wrapped in plastic.Quote: MoscaAmerican cheese has sodium citrate added to help it melt, that’s all. Nothing to be afraid of. It’s still cheese.
I like tomatoes and bacon on my grilled cheese sandwich. I use cheddar cheese, I add garlic powder, and I do it sandwich style: bread, cheese, tomato, garlic powder, bacon, cheese, bread. I use butter instead of mayo, but that’s because I never remember that I can use mayo. Served with soup and a dill pickle.
Also, any cheese in the cheddar family works. That includes jack cheeses, American, Cooper sharp, brick cheese, Dubliner, etc.
Also, I have a cheese problem. I love almost all cheeses. So, I buy different cheeses, sometimes just to see how they taste. But I’m never hungry enough to eat them all. Right now I have Dubliner, Cooper sharp, Asiago, mimolette, Mull of Kinshire cheddar, Emmental, Fontina, and of course Parmesan and Romano.
;-)
I think I primarily have provolone on sandwiches, with mozzarella second place and Swiss third.
Quote: darkozAs an AP, I refuse to purchase Swiss cheese.
Too many holes when other cheeses come in full slices
:)
I can’t help but profess that I really like you as a person because of this comment. You better write a book about this quote and copyright it before i do though somehow
Yes!Quote: AxelWolfGrilled HAM and cheese.
Years ago, Hardee's (Carl's Jr. out there) came out with their "Frisco Breakfast Sandwich," which was essentially a grilled ham and cheese with egg on sourdough. They were incredible! I wasn't much into fast food breakfast at the time, but those things got me addicted!
However, just like all good things, the quality has dropped off over the years. Primarily, they stopped grilling the bread (at least to my satisfacton). The first ones I had, the bread was grilled to a nice crispy golden brown, but lately (actually it's been a year or so since I had one), the bread is soggy!
Grilled ham & cheese on crispy grilled bread is heaven. Soggy 'grilled' ham & cheese is almost inedible.
Quote: AxelWolfGrilled HAM and cheese. For some reason I like it with sweet pickles, maybe that's because it cuts the salt from the ham. When I'm out of sweet pickles I use sweet relish.
Hot ham and cheese has been a staple for me during quarantine.
Kaiser Roll, spicy mustard, ham, and smoked Gouda. Wrap it in foil and pop it in a 400 degree oven for 10-15 mins.
It’s fantastic with any cheese but smoked Gouda takes it to a whole different level
Actually, that sounds really good. I'll have to try it!Quote: billryanIt might not be to everyone's taste, but I've been using a garlic butter spread Safeway sells and it greatly enhances the taste of the sandwich.
Quote: billryanIt might not be to everyone's taste, but I've been using a garlic butter spread Safeway sells and it greatly enhances the taste of the sandwich.
My wife does that and then she sprinkles Parmesan cheese on the outside before grilling it. It is an excellent sandwich.
Binion's used to have a great ham and cheese sandwich when they had the original grill.
Well, it appears they still do:
http://www.binions.com/pdf/dining/cafe_menu.pdf
Quote: darkozAs an AP, I refuse to purchase Swiss cheese.
Too many holes when other cheeses come in full slices
:)
Start buying Baby Swiss. It's made with a different process then either aged Swiss or regular Swiss, has tiny bubbles and a milder flavor.
Then just before you take the sandwich out of the skillet, put a couple spoonfuls of shredded cheddar next to the sandwich so that it melts and slightly burns in the bottom of the pan, like a cheesy skirt.
Quote: zippyboyStart buying Baby Swiss. It's made with a different process then either aged Swiss or regular Swiss, has tiny bubbles and a milder flavor.
Then just before you take the sandwich out of the skillet, put a couple spoonfuls of shredded cheddar next to the sandwich so that it melts and slightly burns in the bottom of the pan, like a cheesy skirt.
Baby Swiss is probably my favorite cheese.
I like a slice of swiss, some parmesan sprinkles ,and a slice of mozzarella.
Quote: vegasYou know times are slow when a grilled cheese sandwich gets 3 pages on a gambling forum !!
In troubling times, one finds comfort where one can. I'd rather be discussing the new baseball season or the Golden Knights but at least people are being civil.
It is heaven. Really.
