# Dopers...Grilled Cheese **URL:** \ **Category:** Cafe Society\ **Created:** [August 17, 2011, 2:47am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983 "2011-08-17T02:47:18Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [August 17, 2011, 3:51pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/61 "2011-08-17T15:51:24Z")
> [@SeaDragonTattoo](#): > > Butter both sides. _Before putting in any cheese,_ put both slices in the pan and brown one side, _then flip the slices and add the cheese_. Put the browned sides in, assemble the sandwich and proceed with toasting one side, then flip and toast the other. You need to still toast one side at a time to get the cheese properly melted on the inside once it’s added. This is exactly how I do it. My GF thought I was insane the first time she watched me do this, until she took that first bite… ---
**Author:** ![Lady\_of\_the\_Lake](https://avatars.discourse-cdn.com/v4/letter/l/e19adc/32.png) [@Lady\_of\_the\_Lake](https://boards.straightdope.com/u/Lady_of_the_Lake)\ **Post date:** [August 17, 2011, 4:13pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/62 "2011-08-17T16:13:59Z")
> [@SeaDragonTattoo](#): > > Oh, believe me, it’s still gooey and extra amazing because it has extra fried-bread flavor. It’s just as gooey. Must try it before pooh-poohing it! > > The last time I made it, it looked so good I posted it on FB. [Here’s a cell pic.](http://www.facebook.com/photo.php?pid=485904&l=e0937879b4&id=100000770884074) …I know what I’m making tonight! That looks fattening _and_ delicious. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [August 17, 2011, 4:41pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/63 "2011-08-17T16:41:13Z")
The outside you want to brown is all you butter. Sweet pickles are what go inside after they are cooked. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 17, 2011, 4:45pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/64 "2011-08-17T16:45:39Z")
> [@Harborwolf](#): > > I’ve done this before in a pinch. It’s not as good. Now I just wait the butter out. Color me puzzled by this comment. ---
**Author:** ![Pai325](https://avatars.discourse-cdn.com/v4/letter/p/c68b51/32.png) [@Pai325](https://boards.straightdope.com/u/Pai325)\ **Post date:** [August 17, 2011, 5:18pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/65 "2011-08-17T17:18:08Z")
Outside only. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [August 17, 2011, 5:28pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/66 "2011-08-17T17:28:13Z")
> [@gumpy3885](#): > > I use a mix of saved bacon grease (you do save your bacon grease when you fry it, right?) and melted butter. Brush this on the outside only. Yep. I paid a lot of money for that bacon, and I paid for that grease, too. Plus the grease is VERY flavorful. I used to save all of the fat that came from cooking, because my grandmother taught me some things about cooking. SHE had to cook during the Depression, and if she didn’t scavenge every single calorie she could, then the whole family went hungry. I still make gravy with any sort of drippings, when I make gravy. And I save chicken fat, to fry potatoes and onions in. I no longer save beef fat, though. ---
**Author:** ![brainstall](https://avatars.discourse-cdn.com/v4/letter/b/35a633/32.png) [@brainstall](https://boards.straightdope.com/u/brainstall)\ **Post date:** [August 17, 2011, 5:39pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/67 "2011-08-17T17:39:35Z")
Butter on the outside only. Red pepper jelly on the inside of one piece. Old cheddar in between. Yum! ---
**Author:** ![Johnny\_Angel](https://avatars.discourse-cdn.com/v4/letter/j/d26b3c/32.png) [@Johnny\_Angel](https://boards.straightdope.com/u/Johnny_Angel)\ **Post date:** [August 17, 2011, 5:43pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/68 "2011-08-17T17:43:23Z")
I measure out a quantity of butter, melt half of it in the pan, put the sandwich down in it. After that’s had a chance to soak in, I spatula that out, put in the rest of the butter, let it melt, then flip the sandwich. Then I cook each side the way I want it. Mind you, I often include tuna with mayonnaise and not rarely egg in with the cheese. I don’t know what it’s called. I asked, but all I got was “Owm nowm nowm”. ---
**Author:** ![xenophon41](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xenophon41/32/253_2.png) [@xenophon41](https://boards.straightdope.com/u/xenophon41)\ **Post date:** [August 17, 2011, 6:20pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/69 "2011-08-17T18:20:44Z")
> [@Johnny\_Angel](#): > > Mind you, I often include tuna with mayonnaise and not rarely egg in with the cheese. I don’t know what it’s called. I asked, but all I got was “Owm nowm nowm”. Depending on how you make it, it’s either a tuna melt or a grilled cheese sandwich with tuna. It’s _darn sure_ [not a patty melt](http://www.youtube.com/watch?v=GYCTVlxVx0I). ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [August 17, 2011, 7:09pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/70 "2011-08-17T19:09:22Z")
**Dahnlor** wrote: > [@](#): > > This thread gave me strange visions of deep-fried grilled cheese sandwiches. A local restaurant chain used to cut grilled cheese sandwiches into quarters, bread them like onion rings and deep fry them. It was called a Cheese Frenchy. That chain is long gone and the Cheese Frenchy has been resurrected by another small local chain, but it is not nearly as good ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [August 17, 2011, 7:14pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/71 "2011-08-17T19:14:21Z")
> [@Lightray](#): > > OMG, how I miss Kings Restaurant in Lincoln NE from my childhood. Deep-fried grilled cheese sandwiches! And you placed your order via phone from your booth in the restaurant. > > They had really good onion rings, too. I posted the last before reading that our friend **Lightray** is from around here. I worked for King’s in Omaha. Our location had car service, and I was a car hop. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [August 17, 2011, 7:26pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/72 "2011-08-17T19:26:32Z")
> [@FairyChatMom](#): > > I’ve used mayo instead of butter, outside only. My family doesn’t like it, so I can only do it when cooking for myself. > > I think I know what’s for lunch today… That’s how I was raised to do it. I think it was because my Mom always kept the margarine in the fridge, which made it hard to spread. Spreading the mayo is easy. Now that tub margarine is available, I’m willing to use that for anyone who objects to mayo. And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. ---
**Author:** ![Bri2k](https://avatars.discourse-cdn.com/v4/letter/b/48db29/32.png) [@Bri2k](https://boards.straightdope.com/u/Bri2k)\ **Post date:** [August 17, 2011, 7:32pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/73 "2011-08-17T19:32:43Z")
> [@Lacunae\_Matata](#): > > Outside only. > > Of course, it could be worse: My stepdad is quite convinced that one should butter the outside, and spread mayonnaise on the inside, since, apparently, a grilled cheese needs more added fat. Of course, he is from West Virginia… 😉 My gf does this too. Until I saw your post, I figured it was an Indiana thing. People there seem to put mayo on everything. For me, butter bread on the outside only (softened butter is great for this) and if I feel like getting fancy, I’ll add a slice or two of ham in the middle. Bri2k ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [August 17, 2011, 7:32pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/74 "2011-08-17T19:32:50Z")
> [@Yllaria](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. Mar-ger-inn? What the hell are you talking about? I don’t know what that is, but I’m certain it’s not allowed in my house. ---
**Author:** ![Defensive\_Indifference](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/defensive_indifference/32/6502_2.png) [@Defensive\_Indifference](https://boards.straightdope.com/u/Defensive_Indifference)\ **Post date:** [August 17, 2011, 7:52pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/75 "2011-08-17T19:52:22Z")
> [@Yllaria](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. Real butter here. And, regarding the difficulty spreading cold butter – I usually put some butter in a little ramekin\* and microwave it for a bit, then spread it on the bread with a brush. \*I thought my wife was silly for buying a set of four of these things, but they turn out to be really useful. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [August 17, 2011, 8:01pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/76 "2011-08-17T20:01:32Z")
> [@](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. [URL=“[http://boards.straightdope.com/sdmb/editpost.php?do=editpost&p=14149752](http://boards.straightdope.com/sdmb/editpost.php?do=editpost&p=14149752)”] We only have margarine in the house when our daughter is visiting, because she can’t eat a lot of animal fat, it upsets her digestion. It’s butter or bacon grease here. Generally, I keep the package of butter in the freezer, and only keep one stick in the fridge. Otherwise, it has a tendency to turn rancid, because I really don’t use it that often. I LIKE butter and bacon grease, I just don’t tend to use them that much. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [August 17, 2011, 8:13pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/77 "2011-08-17T20:13:30Z")
> [@Bayard](#): > > Real butter here. > > And, regarding the difficulty spreading cold butter – I usually put some butter in a little ramekin\* and microwave it for a bit, then spread it on the bread with a brush. > > \*I thought my wife was silly for buying a set of four of these things, but they turn out to be really useful. Yeah. Once you have a set of ramekins (or custard cups) you find all kinds of ways to use them. They’re handy. ---
**Author:** ![Superdude](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/superdude/32/13450_2.png) [@Superdude](https://boards.straightdope.com/u/Superdude)\ **Post date:** [August 17, 2011, 8:19pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/78 "2011-08-17T20:19:01Z")
> [@Bri2k](#): > > My gf does this too. Until I saw your post, I figured it was an Indiana thing. People there seem to put mayo on everything. > > For me, butter bread on the outside only (softened butter is great for this) and if I feel like getting fancy, I’ll add a slice or two of ham in the middle. > > Bri2k I’m an Indiana boy, myself, and have never heard of this. What part of Indiana is she from? It could be a northern Indiana thing, but I live close to the Ohio River and Kentucky, and have never heard of it. ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [August 17, 2011, 8:24pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/79 "2011-08-17T20:24:11Z")
> [@AllShookDown](#): > > Outside only. With sliced dill pickles inside. I just came here to post this. Grilled cheese with dill pickles is the best. Butterd on the outside only, though. ---
**Author:** ![amarinth](https://avatars.discourse-cdn.com/v4/letter/a/3be4f8/32.png) [@amarinth](https://boards.straightdope.com/u/amarinth)\ **Post date:** [August 17, 2011, 8:29pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/80 "2011-08-17T20:29:52Z")
> [@Yllaria](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. I don’t think I’ve used margarine in the past decade. I used to make a recipe that called for it (and didn’t work with butter) and I’d use it just for that recipe. But I grew up in a butter household. Margarine tastes wrong to me. I have a butter bell that keeps butter soft. [Previous page](https://boards.straightdope.com/t/dopers-grilled-cheese/592983.md?page=3) [Next page](https://boards.straightdope.com/t/dopers-grilled-cheese/592983.md?page=5)