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…
…I know what I’m making tonight! That looks fattening and delicious.
The outside you want to brown is all you butter.
Sweet pickles are what go inside after they are cooked.
Color me puzzled by this comment.
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.
Butter on the outside only. Red pepper jelly on the inside of one piece. Old cheddar in between. Yum!
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”.
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.
Dahnlor wrote:
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
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.
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.
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
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.
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.
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.
Yeah. Once you have a set of ramekins (or custard cups) you find all kinds of ways to use them. They’re handy.
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.
I just came here to post this. Grilled cheese with dill pickles is the best.
Butterd on the outside only, though.
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.