Even More Grilled Cheese

by Deidre Woollard, Posted Aug 29th 2005 @ 10:30PM

We've had such a great time today making grilled cheeses that we're rolling a bit of the fun into tomorrow. This means it's not too late to show us your cheese. Let us know in the comments if you have happened upon the ultimate grilled cheese sandwich and don't forget to check out our Flickr photostream for more grilled cheese goodness. Feel free to submit your own. The grilled cheese on sourdough with goat cheese, green apple, cheddar and spinach shown here comes from Je Mange la Ville.

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Filed Under: Grilled Cheese Day, Ingredients, Methods
Tags: dairy, grains, grill

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Reader comments (Page 1 of 1)

8-30-2005 @12:19AM shauna said... Hey--

My photo isn't in the grilled cheese photostream! Maybe you guys have been so deluged with grilled cheese sandwiches that you couldn't get to them all. But just in case, here's my photo again:

http://flickr.com/photos/shaunaforce/38336751/

Thanks!
Shauna
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8-30-2005 @3:33PM Jim Henry said... This simple recipe came from the owner of the Helmcken Falls Lodge back in the mid 70's, a couple of slices of thick white sesame bread, add finely chopped onion, mayonaise and a thick piece of swiss, evenly butter the bread and toss into a pre-heated cast iron frying pan and cover (don't press), toast lightly on both sides and let it cool before slicing.
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8-30-2005 @1:57AM Daniel Nicolas said... I was a little early with my grilled cheese post on Sunday.

Maybe I ought to start consulting with Slashfood before posting.
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8-30-2005 @5:41PM Adam said... Sorry, I don't have a photo handy, but my favorite concoction uses a healthy wheat bread (good for the insides, to balance out the rest), along with a hunk of Port Salut cheese and Cajun bacon (available at our local upscale market). One thing I'd like to try instead of spreading butter on the bread is spraying the bread with red pepper-infused olive oil.
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8-30-2005 @9:40AM ~J~ said... I don't have a photo handy, but seeing as you're having a cheesey theme then may I recommend a dish from my region - Yorkshire.

Yorkshire Rarebit!

Similar to it's welsh cousin (i.e. cheese on toast), but there are two VITAL incredients...

White cheese (ideally a Yorkshire Wensleydale or a Chesire) and a bottle of Ale (not Bitter, but proper ale, ideally Masham's Black Sheep).

Preperation:

Place cheese on thick brown granary bread, toast till almost golden, add a liberal splash of ale, toast a bit more and serve.

As for the remainer of the ale, raise a glass my way and say thank you ;)
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