# 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:** 18\ **Page:** 5
**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, 8:31pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/81 "2011-08-17T20:31:06Z")
> [@Superdude](#): > > 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. She came from Connersville which is north of you. It’s about an hour west of Dayton. Connersville’s not very big, but at least they have [Kunkel’s, Dairy Twist and a Pizza King](http://www.roadsidepeek.com/roadusa/midwest/mweats/mwneoneats/index2.htm#kunkelsneon) but alas, no [Mr. Weenie](http://www.mrweenie.com/). Bri2k [/hijack] ---
**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, 8:59pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/82 "2011-08-17T20:59:22Z")
> [@Yllaria](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. Most margarine is made with hydrogenated vegetable oil, which is arguably even worse for you than real butter. So-called “soft spreads” (that come in a tub) have up to 40% water whipped into them to keep them soft. When you put it on toast (or grilled cheese), it just soaks the bread. Nothing but butter in my household. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [August 17, 2011, 9:23pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/83 "2011-08-17T21:23:05Z")
The hell? First no butter, now **Yllaria** ’s talking margarine? There’s some in here what ain’t right. ---
**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, 9:36pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/84 "2011-08-17T21:36:15Z")
> [@Yllaria](#): > > 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. I don’t classify margarine as food. I have never bought it, nor do I plan to. ---
**Author:** ![Proudest\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/proudest_monkey/32/13257_2.png) [@Proudest\_Monkey](https://boards.straightdope.com/u/Proudest_Monkey)\ **Post date:** [August 17, 2011, 11:01pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/85 "2011-08-17T23:01:23Z")
> [@Dahnlor](#): > > This thread gave me strange visions of deep-fried grilled cheese sandwiches. Just yesterday, I watched Anne Burrell on the Food Network make a sandwich of bread and fresh mozzarella, dipped in an egg/parmesan mixture, then fried: [http://www.foodnetwork.com/recipes/anne-burrell/mozzarella-en-carozza-recipe/index.html](http://www.foodnetwork.com/recipes/anne-burrell/mozzarella-en-carozza-recipe/index.html). I could definitely be onboard for some of that. **If** she’s cooking. If not, it’s butter on the outsides of the bread; cheese in the middle. Tomatoes and crispy bacon are acceptable additions. ---
**Author:** ![Chopper9760](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Chopper9760](https://boards.straightdope.com/u/Chopper9760)\ **Post date:** [August 17, 2011, 11:28pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/86 "2011-08-17T23:28:26Z")
Butter on the outside though I’m shocked it hasn’t occurred to my parents to butter both sides. When making peanut butter toast they both butter the toast first, it’s so unbelievably gross. We use margarine but we call it butter. I confess that I don’t like real butter, it’s all creepy and white and it doesn’t taste right. Mmmm processed, yellow “butter.” ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [August 17, 2011, 11:30pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/87 "2011-08-17T23:30:06Z")
Y’all inspired me. I made BLTs for my wife and me tonight for dinner, but the Little Hand of Dorkness got a heart-smart grilled cheese sandwich: grated cheddar on whole wheat bread fried in the leftover bacon grease. Not a crumb was left. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [August 17, 2011, 11:55pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/88 "2011-08-17T23:55:11Z")
outside only, and only real butter. Swiss makes an excellent grilled cheese sandwich. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [August 18, 2011, 12:08am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/89 "2011-08-18T00:08:37Z")
> [@Yllaria](#): > > And everyone has been saying butter, but I’m curious how many of you are really using butter and not margarine. Butter. No margarine. Since Earth Balance and Smart Balance became available, I use those sometimes, but nothing hydrogenated is allowed in my home. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [August 18, 2011, 12:38am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/90 "2011-08-18T00:38:42Z")
Real butter. Only time margarine is used is when my kosher parents are eating over and I can’t use dairy in a meat meal. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [August 18, 2011, 12:51am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/91 "2011-08-18T00:51:05Z")
> [@Chopper9760](#): > > When making peanut butter toast they both butter the toast first, it’s so unbelievably gross. I agree! My parents both did this, too! Bleah! Add me to the list of people who melt the (real) butter in the pan before putting the sandwich in. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 18, 2011, 1:16am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/92 "2011-08-18T01:16:30Z")
> [@Yllaria](#): > > 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. Definitely butter here, too. The only time I have margarine in the house is when I’m making (Buffalo style) wings, for the sauce. Otherwise, it’s always butter in this household, preferably cultured butter. ---
**Author:** ![lokij](https://avatars.discourse-cdn.com/v4/letter/l/5e9695/32.png) [@lokij](https://boards.straightdope.com/u/lokij)\ **Post date:** [August 18, 2011, 2:23pm UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/93 "2011-08-18T14:23:02Z")
My grilled cheese of choice lately is a dense white bread buttered on both sides with real cultured butter, browned in my cast iron skillet with gruyere cheese and fig jam. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [August 20, 2011, 5:18am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/94 "2011-08-20T05:18:52Z")
I got some great ideas from this thread. I often make cheese only, and add a ham slice on occasion. Tomato soup is the usual accompaniment. Does anyone else think that cooked yellow mustard is pretty nasty stuff? I don’t include it any more on the ham/cheese combo. Since tomatoes are in season, I’m thinking a cheese/bacon/tomato sandwich sounds pretty damn good. I have some crumbled feta for salads - gonna sprinkle a little on next time. I also have some Havarti cheese with dill, but I don’t think that is really an option. To answer the OP - I butter one outside only, melt some butter in the griddle, put the unbuttered side down until browned, then flip. I like the idea of putting some kind of pressure while cooking to seal the thing together. ---
**Author:** ![elfkin477](https://avatars.discourse-cdn.com/v4/letter/e/a9a28c/32.png) [@elfkin477](https://boards.straightdope.com/u/elfkin477)\ **Post date:** [August 20, 2011, 5:52am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/95 "2011-08-20T05:52:02Z")
> [@Chefguy](#): > > Color me puzzled by this comment. If you’re not expressing disbelief at his opinion…\*\*Harborwolf \*\*would rather wait for the butter to soften so he can spread on the bread than melt it in the pan. And **Yllaria** , real butter. I’d rather eat butter and its calories than a potential carcinogen. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [August 20, 2011, 5:59am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/96 "2011-08-20T05:59:24Z")
Wife is coming home tomorrow night to eat what women view as what diabetic women can eat of Real Food, not what they eat if they are unsupervised. She has loads of protein as I make a dash for the door. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [August 20, 2011, 6:01am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/97 "2011-08-20T06:01:05Z")
Based on this thread, I tried it with butter today. Technically, it wasn’t grilled cheese because I added pastrami, but whatever. I definitely should’ve waited for it to soften (or nuked it). The pressure of spreading the cold butter crushes the bread into Melba toast. Overall, the difference between butter and oil isn’t huge. Oh, and I think stuff like Smart Balance is considered margarine, sorry. It’s cool if you don’t prefer the taste, or its proven to be less healthy, but I see a lot of rumor and speculation above. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [August 20, 2011, 6:06am UTC](https://boards.straightdope.com/t/dopers-grilled-cheese/592983/98 "2011-08-20T06:06:31Z")
> [@SeaDragonTattoo](#): > > Butter. No margarine. Life as happy people requires we maintain some standards. We were given six showtimes plus one. Any more is gravy." [Previous page](https://boards.straightdope.com/t/dopers-grilled-cheese/592983.md?page=4)