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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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10-08-2006 @8:20AM joe said... A few months ago I was searching for the best grilled cheese sandwich. I stumbled upon a website which ran a contest and decided to make the grand prize winner...a carribean grilled cheese. It incorporated a mango salsa, ham, swiss cheese, and curry butter. Beleive it or not it was pretty easy to make and fantastic to eat! http://www.grilledcheese-contest.com/
As for my standard grilled cheese, I recomend using boars head double glouster cheddar cheese. It melts well and is unbeleivably tasty.
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10-09-2006 @4:55PM Ray said... Turn AWAY from the microwave?
Was anybody ever turned TOWARD the microwave where grilled chese is concerned?
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10-10-2006 @3:00PM MJ said... Grilled cheese using 2 kraft cheese slices, on sourdough bread slathered with butter and fried to a golden brown. Served with a tomato basil soup is a great comfort food on a cool day or anyday!
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10-10-2006 @3:07PM MJ said... Another good way is to take a slice of good bread and your favorite cheese and put under the broiler and till browned and bubbly. Great with tuna salad top with cheese under broiler and you have a great tuna melt!
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10-10-2006 @8:38PM Mike said... I made small panini for a dinner party last weekend. What turned out to be incredible was Fontina cheese with carmelized shallots. The shallots were cooked down to a brown, translucent substance looking a little like marmalade. I spread that on one side of the bread and topped with a slice of fontina.
I wasn't expecting the results, so sweet you could have called it dessert instead of appetizers. And with the panini press it was easy as heck to prepare.
This weekend I'm cooking up a bigger batch of carmelized onions to keep in the fridge. Those will be going on my plain grilled cheese for a while. And the Fontina had the perfect blend of meltiness while still being firm enough to keep it from leaking out before you could eat it.
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10-20-2006 @11:48AM Carrie said... Mmmmm my favorite is sharp cheddar on wheat bread with grape or strawberry jam. No, really! See here:
http://www.recipezaar.com/114035
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