I would press down on mine occasionally with the spatula while they're in the pan, not as pretty but tastes better. I don't care for those ones that are more fluffy "toast with cheese."
Mine's just plain old cheese with dill pickle and tomato on the side so mine's certainly not 'best' worthy except to me. I don't eat meat so bacon's out although when I did eat meat, I loved BLT's with mayo. Going to try the mayo and butter on outside though. Now I'm hungry.
I like good old white bread, slathered with butter on the outside, thick chunky slices of cold Brie on either half and a gooooood amount of orange marmalade on top of the Brie - slap'em together, and fry in a cast iron skillet, flip it over and fry a little longer. Remove and immediately cut in half diagonally.
In college, we lived on day-old (50-cents/pack) hot dog or hamburger buns, and Kraft American cheese folded in half (for hot dog buns) and fried; open'em up and spread mayo and a few onion slices.
Later in culinary school, it was as simple as layering a skillet with every cheese available - hardest on the bottom to the softest on top - put under the broiler until almost black and blistered, then slide out of the skillet and onto (rejected/unacceptable) bread and topped with class-made bread and butter pickles.
I upped mine to a grilled ham and cheese. Lots of butter, toasted golden brown. Cheese melts and bonds to the ham, which I pre-grill in the pan to get it nice and warm when it meets the cheese.
Provolone, Gruyere, White Cheddar, and Havarti with sautéed thyme and shallots on sourdough grilled w/butter and finished in the oven. 20 minute process... best grilled cheese ever.
Quality cheese*, fresh bread, cultured butter on all sides of the bread, and frying the slices open faced in a covered frying pan just until the cheese melts and putting them together just before serving. A sprinkle of good salt on the outside before serving, and away we go.
Bonus if I have a few extra bits of cheese I put those in the pan too for crunchy fried cheese on the side.
*Fontina, Gruyere, Gouda, Brie, or at least name brand kraft slices for the nostalgia.
@ Dena - Mayo is easier to spread on the outside (bread doesn't tear). I've used mayo, I've used butter, but never butter and mayo.
I spread butter (must be softened) or mayo on two pieces of bread, grill both slices buttered side down. Flip one over, add cheese, and put the other slice of bread on it, grilled side down on top of the cheese and then grill each side. The result is a sandwich that is grilled inside and out.
I used to breed dogs. Until Wolfie pointed out they can breed themselves.
ReplyDeleteGruyēre and bacon on marble rye
ReplyDeleteMine is best because I make it in the waffle iron instead of in a frying pan.
ReplyDeleteI butter the outside, add some Lawrey's and fry it up. If you have a nice tomato add that After the grill.
ReplyDeleteAnd you can always add BACON.
Sounds delicious Entern. Not really ....my favorite grilled cheese sammitch is a tuna melt with tomato
ReplyDeleteOnions and mustard on the inside.
ReplyDeleteI would press down on mine occasionally with the spatula while they're in the pan, not as pretty but tastes better. I don't care for those ones that are more fluffy "toast with cheese."
ReplyDeleteButter and mayo outside? Can u please elaborate?
ReplyDeleteI prefer a calzone over a grilled cheese sandwich.
ReplyDeleteSwiss cheese and bacon.I can't believe Enty didn't say bacon.
ReplyDeleteThat sounds like an edible heart attack Enty! 👀 I think I might try it next hangover.
ReplyDeleteA fat blunt shared before serving compliments all grilled cheeses
ReplyDeleteUse mayo instead of butter on the outside.
ReplyDeleteDark Russian rye, but the smaller bits to make grilled cheese sliders.
ReplyDeleteMine's just plain old cheese with dill pickle and tomato on the side so mine's certainly not 'best' worthy except to me. I don't eat meat so bacon's out although when I did eat meat, I loved BLT's with mayo. Going to try the mayo and butter on outside though. Now I'm hungry.
ReplyDeletesome ham and mustard in there with the cheese
ReplyDeleteI like good old white bread, slathered with butter on the outside, thick chunky slices of cold Brie on either half and a gooooood amount of orange marmalade on top of the Brie - slap'em together, and fry in a cast iron skillet, flip it over and fry a little longer. Remove and immediately cut in half diagonally.
ReplyDeleteIn college, we lived on day-old (50-cents/pack) hot dog or hamburger buns, and Kraft American cheese folded in half (for hot dog buns) and fried; open'em up and spread mayo and a few onion slices.
Later in culinary school, it was as simple as layering a skillet with every cheese available - hardest on the bottom to the softest on top - put under the broiler until almost black and blistered, then slide out of the skillet and onto (rejected/unacceptable) bread and topped with class-made bread and butter pickles.
Glad I'm not lactose-intolerant!
Swiss on thin seeded rye with real butter. Served with my homemade tomato soup. Yum.
ReplyDeleteNo idea, but my kids swear they are. (I'm probably being conned so they don't have to make them themselves.)
ReplyDeleteI use sharp cheddar, jack, and bacon, butter the bread first and put butter in the pan.
lolz cheese is great but where can we talk about Khloe
ReplyDeleteEnty
we need a thread
I upped mine to a grilled ham and cheese. Lots of butter, toasted golden brown. Cheese melts and bonds to the ham, which I pre-grill in the pan to get it nice and warm when it meets the cheese.
ReplyDeleteany bread you like topped with cheese, chillies and slivers of garlic, cures any cold you might be suffering from stone dead. Repeat every four hours.
ReplyDeleteNever much cared for grilled cheese. Kind of boring really.
ReplyDeleteWhat is this mayo-on-the-outside tomfoolery? I'm throwing a flag.
ReplyDeleteTillamook Sharp Cheddar
ReplyDeleteI put worcestershire sauce on mine, and no you cant have any it's all mine!
ReplyDeleteIt depends. My favorite is a Brie and apple, but they’re kind of a pain to make, so I usually just stick to extra sharp cheddar which is fine by me!
ReplyDeleteGruyere ,tomato and Dijon on a baguette...
ReplyDeleteAvocado if you really wanna paaaarty🎁🎊🥂
What, no bacon Enty?
ReplyDeleteReal butter and white bread are the key for me!
Provolone, Gruyere, White Cheddar, and Havarti with sautéed thyme and shallots on sourdough grilled w/butter and finished in the oven. 20 minute process... best grilled cheese ever.
ReplyDeleteSounds delish!
DeleteButtered white bread and velveeta. I’ll add some ham if I’m feeling really fancy.
ReplyDeleteBlech. Keep your mayo. I do like to open mine up after it's done and put in some tomato and ham though.
ReplyDeleteProvolone, pan grill, butter the outside of the bread with Amish roll butter, serve with nice warm marinara sauce to dunk it in. Yummy!
ReplyDeleteQuality cheese*, fresh bread, cultured butter on all sides of the bread, and frying the slices open faced in a covered frying pan just until the cheese melts and putting them together just before serving. A sprinkle of good salt on the outside before serving, and away we go.
ReplyDeleteBonus if I have a few extra bits of cheese I put those in the pan too for crunchy fried cheese on the side.
*Fontina, Gruyere, Gouda, Brie, or at least name brand kraft slices for the nostalgia.
@ Dena - Mayo is easier to spread on the outside (bread doesn't tear). I've used mayo, I've used butter, but never butter and mayo.
ReplyDeleteI spread butter (must be softened) or mayo on two pieces of bread, grill both slices buttered side down. Flip one over, add cheese, and put the other slice of bread on it, grilled side down on top of the cheese and then grill each side. The result is a sandwich that is grilled inside and out.