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Grilled Cheese

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ZenHedonist

ZenHedonist

V.I.P. AmberLander
Oct 13, 2011
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Eastside Shambhala
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@ZenHedonist
How do you like 'em?

What kinda cheese? (Is there really a bad cheese to make a grilled cheese sandwich with? maybe like cream cheese or brie? Maybe Limburger? Ew)

What kinda bread?

What do you have it with?

How do you make yours?

I make mine in a skillet. Melted butter or olive oil up the bread so it gets nice and toasty and crispy. The kind of bread depends on my mood but plain ol' white bread or rye are my usual choices. Normally I'll have some type of soup. Tomato seems to be the classic combo.
 
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I use my trusty cast iron and I love the French-toasty effect of mayo-slathered outsides. Bread and cheese are whatever I have on hand, but I tend to be well-stocked in the carbs and dairy, so for instance the other day I used a Mexican blend to bind Parmesan and sharp Cheddar to slices of that seedy Pepperidge Farm bread (I like it crunchy!). I've never liked tomato soup-but sometimes I enjoy tomatoes on my sandwich...and/or avocado...bacon if I have it...my grilled cheeses can be challenging to flip!
 
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English muffin bread is the best but I usually just use the oatnut bread that I always buy at the store. I eat them alone or with tomato soup. Butter on both sides, cheese, sometimes tuna, sometimes basil, oregano and garlic. My favorite though is probably making them plain and then dipping them in barbecue sauce.

I've been living off grilled cheese for over a week now. Nom nom nom nom.
 
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White bread generously slathered with softened butter, coating every spot of whiteness. Take the well coated buttered bread and place it on flat preheated griddle butter side down. Then place 1 slice of American Cheese One piece of cheese should touch line up with the left & upper crust and the other the lower and right crust. This will provide maximum cheese coverage when folded together.

A thin slice of tomato should quickly be grilled and placed in the center of the cheese. The tomato helps prevent the grilled cheese from sticking to the roof of your mouth when the sammich is bitten into.

Grill the cheese and tomato covered bread until the center of the cheese has melted. Place the bread cheese sides together with the 'mater in between. Be careful to align the bread so that all four corners and sides match up. The taste is dependent upon proper alignment. Don't mess this up or you could lose some valuable cheesiness onto your plate.

Flip over on the grill being careful not to scorch the bread. Cook until you have a nice golden tan color on both sides.

Remove from the griddle and place on a plate and slice the bread in a diagonal from corner to opposite corner. Lightly pull the slices apart and served with a cup of Tomato soup.

... and that is the Perfect Grilled Cheese.
 
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Came across this recently, want to try the mayo/butter mix next time! (click next through the gallery.)

 
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How do you like 'em?
In my mouth.
What kinda cheese? (Is there really a bad cheese to make a grilled cheese sandwich with? maybe like cream cheese or brie? Maybe Limburger? Ew)
I like to mix one slice of kraft singles with 1-2 slices of something more potent, preferably a pepperjack or pepper-colby-jack, or maybe a Muenster or Gruyère. I like the one slice of kraft because it adds that super gooey'ness to it.
What kinda bread?
My favorite would be sourdough or rye.
What do you have it with?
Probably nothing, I like to enjoy it on its own, but I wouldn't be opposed to a brothy soup alongside.
How do you make yours?
Butter or margarine outsides of bread, stuff with cheese, stick on hot pan, flip right before (or right after, as my luck usually holds) one side burns, trying not to spill the contents all over the place.
 
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How do you like 'em?
•Is it grilled cheese? Then I like em. Normal, with mac and cheese on em, pizza grilled cheese, all of it. I make some variation of grilled cheese like once a week!

Cheese/is there a bad cheese?
•If I am making your standard ol' grilled cheese I like it with colby or medium cheddar or both- I also really like them with ham. Cream cheese is actually good depending on what you put with it!

Bread?
•Sourdough all the way.

What with it?
•Tomato. If I don't have tomato (which is rare) I'll eat it with chicken noodle but that is a last resort. I have also been known to eat grilled cheese on the go (like roadtripping and grabbing one from Kwik Trip) with ketchup. Haha!

How do you cook it?
•Butter up the bread, throw it on a pan. Keep checking to make sure it doesn't burn but is nice and brown. Flip. Proceed to jam the whole thing in my gob while it's still pipin' hot.
 
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I love making my grilled cheese in combinations.
  • Goatcheese and Honey maybe with apple
  • Pepperjack and Avocado and bacon
  • American Slices with bacon spread or barbecue chips
  • Raspberry Jam and Brie
  • Muenster+Colby and Ham
  • Cream Cheese and Pineapple.
Any of that works.
 
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Uffff, food porn at its best. I just found out that I do have a fetish. Thanks for enlightening me. I love you guys
 
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I usually go with Pepperidge Farm 15-grain and a dairy-free pepper jack. Any soup paired with it makes me happy.

For those who dare, Zombie Burger has a burger called "They're Coming to get You Barbara", which has grilled cheese sandwiches as buns.
 
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Grilled cheese is one of my favorite foods in the entire world. I usually stick with the classic - white bread, butter, American or Velveeta cheese, though I really have been digging using Smoked Gouda in there lately too.

One of my favorite ways to eat grilled cheese, I discovered at a festival on a very hung-over morning. It's called "French Grilled Cheese". Sounds iffy - but it is decadent and freaking amaaaaazing.

I melt a little pat of butter in a skillet. I put a couple of eggs in a little bowl with a splash of milk, whip it all together and coat a slice of white bread in the egg. But only coating ONE side, keeping the other side clear of eggs. Put the bread egg side down, add two slices of cheese on the clean side, then add a second slice of egg-bread. The top slice should be like the first - the inside clear of egg, the egg coated side on the outside. Then continue making like a regular grilled cheese. Flip it until the cheese is all melty and the egg-bread is all Frenchified, then it is done. Smother in a ton of syrup and melt into a sugar coma.

It doesn't seem like cheese and syrup would go well together, but it really does. One of my favorite breakfasts in the entire world, though very sweet and sugary!
 
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paige_orion said:
Grilled cheese is one of my favorite foods in the entire world. I usually stick with the classic - white bread, butter, American or Velveeta cheese, though I really have been digging using Smoked Gouda in there lately too.

One of my favorite ways to eat grilled cheese, I discovered at a festival on a very hung-over morning. It's called "French Grilled Cheese". Sounds iffy - but it is decadent and freaking amaaaaazing.

I melt a little pat of butter in a skillet. I put a couple of eggs in a little bowl with a splash of milk, whip it all together and coat a slice of white bread in the egg. But only coating ONE side, keeping the other side clear of eggs. Put the bread egg side down, add two slices of cheese on the clean side, then add a second slice of egg-bread. The top slice should be like the first - the inside clear of egg, the egg coated side on the outside. Then continue making like a regular grilled cheese. Flip it until the cheese is all melty and the egg-bread is all Frenchified, then it is done. Smother in a ton of syrup and melt into a sugar coma.

It doesn't seem like cheese and syrup would go well together, but it really does. One of my favorite breakfasts in the entire world, though very sweet and sugary!
Click to expand...

Grilled cheese meets French toast??? This sounds amazing.
 
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I typically use plain white bread because I actually don't really like bread but you need something to serve as a cheese vehicle. I use a rather generous amount of butter, 2 slices of either colby jack or white American, one slice meeting the top left edge of the bread and the second slice on the bottom right to get a nice covering and deliciously cheesy center, sometimes I add a slice of hickory smoked ham between the 2 cheese slices, cook until cheese is melted and bread is a pretty golden color, slice diagonally from top right corner to bottom left, serve with a bowl of tomato soup and a Dr Pepper. Perfect grilled cheese every time.
 
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AuroraKnight said:
I typically use plain white bread because I actually don't really like bread but you need something to serve as a cheese vehicle. I use a rather generous amount of butter, 2 slices of either colby jack or white American, one slice meeting the top left edge of the bread and the second slice on the bottom right to get a nice covering and deliciously cheesy center, sometimes I add a slice of hickory smoked ham between the 2 cheese slices, cook until cheese is melted and bread is a pretty golden color, slice diagonally from top right corner to bottom left, serve with a bowl of tomato soup and a Dr Pepper. Perfect grilled cheese every time.
Click to expand...

"Cheese vehicle" would be an awesome name for a band...just sayin'...
 
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Skillet. Buttered bread. Whatever cheese I have (often sliced Muenster from Trader Joes, with a bit of cheddar or whatever other random cheese we have mixed in) Then there are choices:
  • Option a: eat it as is. Probably while standing at the stove.
  • Option b: with mustard and pickles on the inside
  • Option c: with Cholula hot sauce and sauerkraut. (Sometimes I just put a little bit of both on the inside, but more often I make the sandwich with just plain cheese and then dump a whole lot of sauerkraut and hot sauce on top afterwards and eat it with a fork and knife. This is also how I usually eat quesadillas, aka Mexican grilled cheese.)
 
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Bread: thick, texas-toast style bread
Cheese: sharp cheddar AND mozza slices....and I make sure to DOUBLE whatever amount of cheese I think is acceptable because ....well, cheese is love, and the more love you put into the world, the better amirite?
Lots of butter to make it nice and crispy. Just UNFFFFF.
 
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mmmm Grilled cheese/ Toasted cheese, now that is some gourmet sh!t.

The stringy cheese process mentioned, comes from heating the cheese close to it's melting point, and then simply stirring it to align the molecules. Almost any cheese can be turned stringy using this process, so you can pick your favourite flavour.

Personally I like it very simple, cheese and one other ingredient; left over roast chicken and a little pepper is awesome.
 
I made grilled cheese for dinner the other night so obviously I had to take a picture for this thread 20161004_192102.jpg
 
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DeepTrout said:
The only different way I make my grilled cheese is that I put garlic salt on my buttered bread, making it garlic bread, nothing too crazy but tastes great. Oh, and of course always with tomato soup.
Click to expand...
Lawry's makes a garlic spread that is like a garlic butter mixture and is spreadable. May be worth trying in place of butter for grilled cheese.lawrys-garlic-spread-6-ounce-pack-of-6.jpg

And it makes great garlic bread.:eyebrows:
 
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