Let's Talk Grilled Cheese (2 Viewers)

[Poker Zombie]

It has come to my attention that nearly everyone loves the simple grilled cheese sandwich. If this is not a thing outside North America, you are really missing out.

Although the sandwich is simple, the methods of preparation are nearly endless.

• What type of bread do you use
• Butter the pan or butter the bread
• Butter, olive oil, or margarine
• Type of cheese - or is it anything in the fridge
• Shredded cheese or sliced
• Low and slow, or relatively high heat
• Pure cheese or added ingredients
• Chips, soup, or something else on the side

Here's mine:

• Usually wheat bread, but prefer thick cut Italian
• Butter the pan
• Butter - I've tried olive oil, but went right back to butter
• any cheese in the fridge
• Shredded cheese
• Low and slow - don't burn the butter!
• Almost always added ingredients Hot pepper powder or @Darson Hot Sauce
• Tomato soup on the side

 

[gopherblue]

I have never had a better toasted cheese sandwich (Brit-speak for grilled cheese), than the Kappacasein sandwich at Borough Market, in south London. Nothing (and I mean nothing) comes close. The cheeses, the sourdough from Poilâne Bakery, the chopped onion mix...I covet this sandwich.

 

[MrCatPants]

• Usually wheat bread, but prefer thick cut Italian definitely need a bread that is airy and fries in the little bit of better very easily
• Butter the pan butter the bread, I've tried the mayo route as well some people pitch - it's not bad, but still prefer butter
• any cheese in the fridge my go to is a layer of american for the creamy/melty and a layer of pepper jack for flavor
• Low and slow - don't burn the butter!
• Almost always added ingredients Hot pepper powder or @Darson Hot Sauce With my pepperjack preference, no need
• Tomato soup on the side 100% - Amy's Tomato Bisque is my favorite canned soup to go with this

 

[Eriks]

Great post, I love everything cheese!

Here’s what I do (haven’t done step 1 in quite a while though):

• Bake my own pain de mie (see photo)
• Butter insides of bread
• Place as much shredded Gruyere cheese as possible inbetween slices
• Butter outsides
• Slow and low in a frying pan
• Tomato soup on the side
• ????
• Profit

Step 1: in one of these

 

[Poker Zombie]

I have never had a better toasted cheese sandwich (Brit-speak for grilled cheese), than the Kappacasein sandwich at Borough Market, in south London. Nothing (and I mean nothing) comes close. The cheeses, the sourdough from Poilâne Bakery, the chopped onion mix...I covet this sandwich.

Well heck - If I'm going to plan a trip to Scotland for Irn Bru, I might as well add London to the trip for Grilled Cheese.

• Usually wheat bread, but prefer thick cut Italian definitely need a bread that is airy and fries in the little bit of better very easily
• Butter the pan butter the bread, I've tried the mayo route as well some people pitch - it's not bad, but still prefer butter
• any cheese in the fridge my go to is a layer of american for the creamy/melty and a layer of pepper jack for flavor
• Low and slow - don't burn the butter!
• Almost always added ingredients Hot pepper powder or @Darson Hot Sauce With my pepperjack preference, no need
• Tomato soup on the side 100% - Amy's Tomato Bisque is my favorite canned soup to go with this

I must need a better Pepper Jack. I just had a Grilled Cheese on Pepper Jack, (hence the idea for this thread), and it lacked the kick with the thick bread.

 

[upNdown]

White bread.
Lots of butter in pan
American slices, usually with provolone and or mozzarella too
Low and slow

Something crunchy on the side

 

[upNdown]

It has come to my attention that nearly everyone loves the simple grilled cheese sandwich. If this is not a thing outside North America, you are really missing out.

Although the sandwich is simple, the methods of preparation are nearly endless.

• What type of bread do you use
• Butter the pan or butter the bread
• Butter, olive oil, or margarine
• Type of cheese - or is it anything in the fridge
• Shredded cheese or sliced
• Low and slow, or relatively high heat
• Pure cheese or added ingredients
• Chips, soup, or something else on the side

Here's mine:

• Usually wheat bread, but prefer thick cut Italian
• Butter the pan
• Butter - I've tried olive oil, but went right back to butter
• any cheese in the fridge
• Shredded cheese
• Low and slow - don't burn the butter!
• Almost always added ingredients Hot pepper powder or @Darson Hot Sauce
• Tomato soup on the side

I’d like to clarify that I gave you a like for starting a fun thread, but NOT for killing your poor cheese with hot pepper it hot sauce.

 

[tabletalker7]

Grilled cheese .........

 

[gopherblue]

Well heck - If I'm going to plan a trip to Scotland for Irn Bru, I might as well add London to the trip for Grilled Cheese.

You can get Irn Bru at any self-respecting chippy shop in London.

But you should still go to Scotland.

 

[Rhodeman77]

Rye bread, butter on the bread. Prefer a soft white cheese. Sliced or shredded doesn’t matter much.

Add-ons are okay but not necessary. Sometimes tomato slices.

Low and slow cooking. Don’t want to burn the bread before the cheese melts.

 

[MrCatPants]

Well heck - If I'm going to plan a trip to Scotland for Irn Bru, I might as well add London to the trip for Grilled Cheese.


I must need a better Pepper Jack. I just had a Grilled Cheese on Pepper Jack, (hence the idea for this thread), and it lacked the kick with the thick bread.

It might the shreds? I use thick slices of deli cut PJ.

 

[arch3r]

Sourdough bread.
Butter the pan ( no need to butter the bread, you just wind up smooching it all up ).
Low and slow.
Tried the mayo the bread route, not bad, but prefer the classic butter.
Cheese - whatever is in the fridge, but always more than one type. American, cheddar ( slice or shredded ), pepper jack, swiss, provolone, ... It's all good.
Always try and add in a protein like bacon, ham, pepperoni, spam ( don't knock it will you try it ) ...
If you have soup on the side, it must be tomato ( and I'll fight anyone who disagrees with me ).


But I do make one grilled cheese that breaks some of those rules...
Italian bread, olive oil, mozzarella, fresh shaved parmigiano-reggiano, tomato, basil, genoa salami. Marinara sauce on the side for dipping.

 

[dpeks13]

I'm probably one of the few people here that likes a nice rye bread on my grilled cheese.
Definitely butter the bread.
Usually just go with american for the melty, but I like playing around with different cheeses.
Low and slow, and I cover it as well
I like some sliced tomatoes from time to time as well.
Agreed with Tomato soup as well.

 

[upNdown]

I’m a big fan of the tuna melt, but I feel like that’s more than simply an add-on

 

[Wifey]

I love my cheese so much I received this cup for Christmas...
Gear doesn't bother making grilled cheese anymore because why mess with the best?

• Caraway Rye or Pumpernickel is preferred, but like any addict, I will make due with whatever is available.
• A generous coating of butter the the bread, the goal is to really fry it crispy but not burn it. If you want to get fancy, sprinkle grated parm on the butter before placing on the pan.
• Butter or it's not happening...One time I used unsalted butter unknowingly...BLECH.
• Type of cheese - Old Cheddar, not extra old...just old. - preferably Tillamook or Cracker Barrel.
• Sliced
• Low and slow.
• Pure cheese, or tuna salad for a tuna melt...but that's a different sandwich now isn't it?
• Something on the side? How about the second sandwich?

 

[Poker Zombie]

I've

View attachment 890091
I love my cheese so much I received this cup for Christmas...
Gear doesn't bother making grilled cheese anymore because why mess with the best?

• Caraway Rye or Pumpernickel is preferred, but like any addict, I will make due with whatever is available.
• A generous coating of butter the the bread, the goal is to really fry it crispy but not burn it. If you want to get fancy, sprinkle grated parm on the butter before placing on the pan.
• Butter or it's not happening...One time I used unsalted butter unknowingly...BLECH.
• Type of cheese - Old Cheddar, not extra old...just old. - preferably Tillamook or Cracker Barrel.
• Sliced
• Low and slow.
• Pure cheese, or tuna salad for a tuna melt...but that's a different sandwich now isn't it?
• Something on the side? How about the second sandwich?

Am I the only one that "sang" the words on that cup?

 

[Chippy McChiperson]

Sliced aged cheddar on most any bread, but rye might be my favorite, butter on the bread slow and low.

@bergs ???

 

[Colquhoun]

Butter over any other oil, because it browns better.
Thin sliced tomato, and bacon.
With bacon, any cheese will do.

 

[ruskba]

Not super picky on the bread, but a mix of whatever is in the fridge + american is always the key. I think the best reviews from my wife came from white cheddar, american, and provolone. Maybe a sprinkle of feta on there too, why not.

Also agree that mayo instead of butter is fine, but not really a big enough difference.

I also sprinkle some of Emeril's Original Essence on the buttered sides before frying. It's the only reason I keep that seasoning.

 

[RowlettTexasChipGuy]

Check this out, it is on the rotation

https://dallasgrilledcheese.co/

 

[Highli99]

Honey wheat bread

Butter in the pan initially, but butter that top side of the bread for the flip.

American cheese all the way.

Throw on some bacon or at least bacon bits.

Any soup on side but tomato is ideal.

 

[detroitdad]

Shredded cheese

I like a combination of shredded and sliced cheese. I'll also drop some shredded cheese in the pan and grill my sandwich on the cheese

 

[Bluegrass Poker]

If you didn’t grow up poor and rural in the US in the 70s and 80s you may not get this. But the best, and I mean GOAT best, cheese for grilled cheese sandwiches is what us poor hillbillies call government cheese or commodity cheese.

It was part of a USDA subsidy program to help farmers and poor folks. It was this big rectangular block of cheese that was like a combination American and cheddar best I can remember. It was amazing on grilled cheese sandwiches.

Or maybe I’m just old and remember it better than it was but I don’t think so.

 

[tabletalker7]

I like a combination of shredded and sliced cheese. I'll also drop some shredded cheese in the pan and grill my sandwich on the cheese

Dibs

 

[Darson]

Nice to see hot sauce being an essential ingredient

This is probably a childhood thing but when I was very young my parents had no money so we didn't have a toaster or sandwich maker. But we did have one of these clam type toasted sandwich devices. You have to butter both sides of the bread otherwise it'll stick and you "toast" them over an open flame. There's something special about the burnt edges and the gooey center. My mum would make a mix of shredded cheese mixed with black pepper, finely diced onion and green chillies. I'm salivating just thinking about it.

I bought these a few years ago to recreate the memories but I need my Mum to come visit for true nostalgia.

 

[Windwalker]

I haven’t touched a piece of bread in 7 months, but I have to agree with @gopherblue — the Kappacasein Toasted Cheese sandwich is the absolute GOAT.

The only other ones I’ve ever eaten that comes close is the grilled cheese at the South Philadelphia Tap Room in Philly, and the sandwich at Olive and Gourmando in Montreal.

 

[Littleluck55]

Nice to see hot sauce being an essential ingredient

This is probably a childhood thing but when I was very young my parents had no money so we didn't have a toaster or sandwich maker. But we did have one of these clam type toasted sandwich devices. You have to butter both sides of the bread otherwise it'll stick and you "toast" them over an open flame. There's something special about the burnt edges and the gooey center. My mum would make a mix of shredded cheese mixed with black pepper, finely diced onion and green chillies. I'm salivating just thinking about it.

I bought these a few years ago to recreate the memories but I need my Mum to come visit for true nostalgia.

View attachment 890156

When I had a camper, this was one of my first purchases. The kids loved making sandwiches over the campfire. Great memories

 

[Littleluck55]

If you didn’t grow up poor and rural in the US in the 70s and 80s you may not get this. But the best, and I mean GOAT best, cheese for grilled cheese sandwiches is what us poor hillbillies call government cheese or commodity cheese.

It was part of a USDA subsidy program to help farmers and poor folks. It was this big rectangular block of cheese that was like a combination American and cheddar best I can remember. It was amazing on grilled cheese sandwiches.

Or maybe I’m just old and remember it better than it was but I don’t think so.

I’ve had a lot of government cheese in my life. I loved it. Of course, I loved those little square pizzas we had in the school cafeteria also.

 

[Bluegrass Poker]

I’ve had a lot of government cheese in my life. I loved it. Of course, I loved those little square pizzas we had in the school cafeteria also.

I thought of those too when I was making my post.

 

[detroitdad]

Nice to see hot sauce being an essential ingredient

Only yours!!!!!!!!