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I went through a phase in adolescence, where I wouldn't eat grilled cheese sandwiches. It was kids' food and I was a grown up -- wasn't I? But at some point these simple sandwiches became a nostalgic comfort food, and these days I've learned how to dress them up to match my most grown up tastes. Some keys I've found to making the perfect grilled cheese....- Just say NO to the microwave! Yes, I know -- it's the fastest way to make them, but it just doesn't have the same crisp a pan-fried grilled cheese does.
- You've turned away from the microwave -- now turn away from the toaster. Toasting your bread in a pan or on a griddle with a bit of oil or butter makes the perfect crispy-on-the-outside, soft-and-warm-on-the-inside toast as the foundation for your perfect sandwich.
- A grilled cheese doesn't have to start with plain white bread. Pick your favorite type (I personally think sourdough makes the best grilled cheese base) and start toasting. And, yes, as soon as you turn your back on the bread, it's likely to burn.
- Try some different cheeses! Grilled cheese doesn't have to mean that same old yellow American cheese. Try some Colby, Provolone, or Swiss -- don't be afraid to toss on your favorites.
- Add some extras! Nearly anything can be added to a grilled cheese (and as long as you don't add too many toppings, the cheese will hold it all together). If your favorite topping is a hot one, add it right on with the cheese while you're grilling it. If your favorite topping is a cold one, grill the cheese on one piece of your bread, add your topping when the cheese is nicely melted, and then finish off with your second piece of bread.
My favorite? Lately I fancy grilled cheese with a bit of fried egg -- sort of a breakfast thing, though tasty at any time of day!
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10-07-2006 @2:05PM Dr. Electro said... My personal favorites are grilled cheese with bacon and grilled bologna and cheese. I like a combination of swiss and mozzarella on sourdough.
A tip from my ancient past: Never use Velveeta to make grilled cheese. It's a total mess. I hated it as a child but my mother wouldn't use anything else.
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10-07-2006 @2:14PM S said... My personal favorite is grilled cheese on white with thinly sliced red onion, tomato, and a dab of Dijon mustard. Mmmm, perfect complement to creamy tomato soup and ideal on a crisp fall day.
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10-07-2006 @2:26PM mike said... Grilled cheese of sharp chedder on italian white, dipped in A1 sauce... heaven. Dont believe me? Try it, youll be hooked.
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10-07-2006 @2:45PM allison said... Grilled american cheese and thinly sliced deli turkey on whole wheat. It's like a hot turkey club sandwich, yummy!
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10-07-2006 @8:19PM Robyn said... i really like using the george forman for grilled cheese. no butter means i can use my computer while i eat! and i don't really like eating the grease anyway.
how do you do the egg? do you fry it separately? i assume you scramble it.. is it just one egg?
also i am opposed to processed meats on my grilled cheese since most of those meats are salty and i think cheese is plenty salty already. (i know i am weird.)
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10-07-2006 @2:54PM Hoolie said... In college I ate a lot of grilled cheese sandwiches. American and Swiss are great together.
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10-07-2006 @2:59PM Marianne said... Sometimes I use very thinly spread mayonnaise instead of butter on the outside. More rich and seems to make the bread crispier.
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10-07-2006 @3:07PM dee sheehan said... nothing like a fried egg sandwich with bacon and cheese on an english muffin.. dont have to have a lot of cheese or bacon it is so delicious an not too fattening for a breakfast sandwish.
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10-07-2006 @3:13PM Dr. Electro said... I'm trying yours this afternoon, S. I like the sound of that combo.
A1? I haven't eaten A1 on anything in years. Might give it a try.
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10-07-2006 @4:25PM rainey said... Oh yes, sourdough! And grated Dubliner cheese. A slice of prociutto can't hurt. Neither can a bowl of real tomato soup. I like the cheater version of the Whole Foods Roasted Tomato & Basil I make from my pantry.
Heaven!
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10-08-2006 @4:27PM Captain Blye said... I personally like to put a slice of a home grown tomatoe on my grilled cheese!
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10-07-2006 @4:46PM teddy said... -use seasonings. salt and garlic liberally, especially if using a mild cheese
-trying to butter soft bread is a pain. spread/spray on some oil
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10-07-2006 @6:53PM Bobbie Jean said... My son made this for me and believe it or not, it is pretty good. It's a tuna and mayo and a tad of mustard mixed together and put on one side of the bread and chesse on another side and you grill it like a grilled cheese sandwich in butter on white bread in a skillet. GREAT
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10-07-2006 @6:42PM denise said... how about grilled pimiento cheese with bacon bits, (if you are in a hurry), or strips of fried bacon and grill in a skillet with butter or mayonnaise on the outside (but only a little and it doesn't need to be spread all over the bread). yum yum!!!!! i make my own pimiento cheese so it's just the way i like it. i have a friend that makes an extremely hot haberno sauce and he mixes it in with my homemade recipe and grills it! too hot for me!!!
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10-07-2006 @10:33PM Jason C. said... Here's a twist I came up with a few years ago. Layers. I put this one together by first doing your regular meat and cheese sandwich and cooking both sides, then added more cheese, meat and bread on one side and flipped it. I added another layer on top and flipped to cook that side. So it wasn't just four slices of bread, but each part had was grilled.
I present to you, The Grilled Cheese and Grilled Cheese Sandwich Sandwich:
http://www.lakupo.com/pictures/grilledcheesesandwich-sandwich.jpg
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10-07-2006 @8:09PM Sharon said... Mmm... grilled tuna salad with american cheese on a really nice hearty white bread, served with potato chips that you can place inside the sandwich one bite at at time so they don't get soggy. Almost better than sex.
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10-07-2006 @9:03PM Susan said... Years ago I worked in a kitchen and they also made all their grill cheese sandwiches with mayo. It's the only way I ever make them now.
Good suggestions. I see soup and sandwiches on the family menu this week!
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10-08-2006 @7:37PM pam sprinkle said... Someone gave this tip recently and it is yummy, Butter both sides on the bread, grill the first side flip it over add the cheese and finish grilling. Makes it a bit more crunchy and buttery. I love a pile of lettuce added.
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10-08-2006 @12:31AM Laurie said... Muenster cheese with honey mustard and tomato -- on rye. So good.
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10-08-2006 @1:20AM Frank said... A thin even layer of butter is the key. Start with soft soft butter and smooth it over the entire slice of bread like you were painting a wall. Olive oil works well getting a crosp crust but leaves the inner untoasted bread a little bit oily.
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