I use my toaster oven, but otherwise, my recipe is identical. Jewish rye is the best bread. And i prefer a nice sharp cheddar as the cheese.
It’s probably selling on eBay for $99.95.
They provide a recipe for it on another page. Since they are brand specific on the ingredients, including the mayo, I’ll include links. For those unfamiliar, Kewpie is not like standard mayo as it is yolk only and the original Japanese version even includes MSG.
- 2 tbsp Tillamook Extra Creamy Unsalted Butter, softened
- 2 tbsp mayonnaise
- 1 tsp Spiceology Fries seasoning
Mix together the butter, mayonnaise and seasoning in a small bowl.
As do I, puzzlegal. Honestly, I get a bit irked when people add “easily melted” to the list of qualifications for a good cheese for a sandwich. If you exercise care, you can basically melt cheddar and most other cheeses just fine. And, IMHO, they have a much better consistency than “easily melted” cheeses.
Forgive my outburst…I’ve spent too long listening to my SIL explain that she uses Velveeta because it’s the only cheese she can melt. “What about the flavor?” “Oh, it’s fine….”
True, I concur. I find that Colby works perfectly.
Mind you, I found that Velveeta did make good fish bait, so there’s that.
In the right context, i enjoy Velveeta. But i want a cheese with more cheese flavor for my cheese sandwich.
For those questioning mayo on a grilled cheese, it’s important to note that you should NOT be replacing butter with mayo. The mayo is in addition to the butter, thus the brilliance of Butternaise.
If you tried only mayo and didn’t like it, give it another shot the right way.
I should also mention that, while there’s definitely a place for expensive cheeses, a grilled cheese isn’t it. The absolute best cheese for a grilled cheese sandwich is the “government cheese” that used to be handed out for free to the poor, in big 5 or 10 pound blocks.
As I mentioned, I never used either. Just bread and (cheddar, preferably as sharp as I can get it) cheese. Bread with butter on it is its own seperate, complete thing. (And I’ve never tried mayo on anything, period.)
I sometimes make myself a slice or two of toast with melty cheese, and for dessert, another slice of toast with butter and jam.
Like Dennis the Menace I very occasionally want a ketchup sandwich.
Huh. I always assumed the start of this video was just some kind of sick joke.
Roxie! Your ketchup toast is ready!
According to Tillamook, they sold out in 2 minutes.
So do we have another thread going that mentions the term “drop” as in, the new Netflix show dropped last week? I should know that use of the term, but it’s new-ish at least, and I read the thread title 3 times in 4 hours before the shoe finally, ahem, dropped.
By “enhancer drops,” you mean “a new product becomes available for sale.” But I was thinking this whole time, some sort of liquid that you apply to your sandwich with an eyedropper, a mystical Essence of Grilled Cheese. Now that, I might shell out 15 clams for.
I meant “becomes available”. But if you come up with a grilled cheese essence, I will buy some.
I actually dislike using mayo on a grilled cheese. Olive oil works just fine for me.
Govt.cheese is just old Velveeta from what I’ve been told.
I’ve heard it extolled and canonized, but it is just cheapo cheese product.
I like Velveeta(not the store brand if you can help it). I ain’t proud. Makes the best cheese-y sauce. If you gotta have the fancy stuff add some in. Velveeta gets hot as liquid steel it’ll melt any cheese you add. Bleu cheese is great added to it. Good on raw broccoli.
It just ain’t really cheese. I’m not sure, technically, what it is.
Exactly. Too many people conflate quality with expense. The highest quality grilled cheese sandwich requires the least expensive “cheese”.
Mayonnaise is already disgusting, I’m certainly not going to ruin a perfectly fine grilled cheese sandwich with it. Butter is too upscale; margarine is the classic ingredient. These days I don’t bother to grease the bread at all–the toaster doesn’t need grease to produce a hot and crispy sandwich.
I like grilled cheese sandwiches, and I like mayo on most sandwiches, but I cannot imagine those two things together. In my view, mayo complements the kind of cold sandwich that also benefits from lettuce and tomato. But on grilled cheese? Never! In fact, didn’t we have a discussion somewhere recently about how putrid mayo tastes when it’s warm? IMHO grilled cheese requires white bread, cheddar cheese, and butter, period. And ketchup for dipping.