It has more sugar than mayo. That might help the bread brown nicely. It’s also a little more sour, which might make it taste better or worse, depending on your preferences.
Good to know. I imagine it adds an interesting sweetness to the sammich.
I like to use American slices in mine and if I have time, I will sautee a couple slices of onions in butter and place that between the bread and cheese.
Now having said all that, Mrs. Sb likes velveeta cheese sliced VERY thick and she prefers to toast the bread under the broiler in the oven rather than frying it in a pan. to each their own i say
I like a good open-faced cheese sandwich (broiled, of course), but I consider it a different thing than a grilled cheese.
Rightly or wrongly, any mention of Velveeta brings to mind a lecture by a certain doctor at one of our corporate retreats, back in my working days. He was talking about the general idea of staying in good health, and chose to mention Velveeta in the context of clogged arteries and heart attacks. I’ll always associate Velveeta with a thing he displayed on the stage – the largest hypodermic needle I’ve ever seen, which allegedly the paramedics will jab directly into your heart in a last-ditch effort to save you if you eat too much artery-clogging food, like Velveeta!
But back on the topic of grilled cheese, I tend to keep Kraft singles around because they’re great on hamburgers and keep practically forever, and I think a couple of slices (or at least one thick slice) make perfectly fine grilled cheese sandwiches. I’m not looking for quality cheese here. In deference to the good doctor with the gigantic hypodermic needle, I don’t eat very much of it! 
But that’s what i grew up calling “grilled cheese”. I was surprised to learn about the fried cheese sandwich most people call “grilled cheese”.
I agree they are different things, though. And i like them both. I only cook the open faced, unbuttered, grilled cheese, though.
I like to put mustard on one inside slice, a Dijon or stoneground.
Yes..my kids called that cheese toast.
They all went thru a phase of “yuck, it looks greasy” and wouldn’t have sautéed grilled cheese sammich.
I hadn’t had butter in my home for decades and used to use margarine, and wondered why I couldn’t grill up a decent grilled cheese. Then I used butter, and wow. I quit buttering the bread and just melt a puddle and lay the bread in it.
I will stand on my Velveeta hill! It’s the only “cheese” I’ll use for a grilled cheese sandwich. I like the meltiness and the flavor. AND lately, I’ve been using the Great Value version with the same results as Velveeta. Fancy breads, fancy cheese, and mayo are not for me. I just need white bread, Velveeta, and some butter, and I’m happy!
Erm…that’s… (backs out of the room slowly). I think I wandered into the wrong discussion by mistake…
I get it, I’m not generally a fan of mayo on sandwiches. If there’s enough mayo on a sandwich that I can actually see it, I’m grossed out.
But it’s a different story with grilled cheese. A little bit of mayo fries up nicely, you won’t even know it’s there. But your grilled cheese will be magically better.
Quoted for truth. I have caught many a fish (usually fresh water) on a hook baited with Velveeta. Mullet and catfish in particular seem to love it.
Good Jerky Shack, too.
I buy Velveeta for my grilled cheese. Slice it a quarter inch thick. 
I usually include a thick slice of left over ham. But, a plain grilled cheese is good too.
Is that near the “Sugar Shack”?
Where can I get these enhancer drops, and are they applied to the bread or the cheese, before, or after, grilling?
The Fries Szn spice blend arrived and I whipped up a double batch of the Butternaise recipe. I ended up using 1/2 teaspoon of the seasoning instead of the 2 pinches called for, as I could otherwise not really tell that it was there. In one of those weird scenarios where I love the ingredients, but don’t like the final product, I have never really liked grilled cheese. I’ve always found them too greasy and too cheesy (which is odd to me as I love cheese).
Based on my previous experiences, I decided that my first attempt at the Butternaise would include some thin sliced ham as well to move it a bit out of grilled cheese territory. I had sourdough on hand as well as all of the Tillamook brand ingredients that they include in their kit. I went pretty heavy on the butternaise and used 1 slice of medium cheddar and 1 slice of the sharp, instead of the 2 each that they call for. One slice below the ham, one above, so both cheese slices melted into the bread. It was really good, but did seem a bit greasier than I’d like and the cheese sort of took over the flavor of the ham. Probably great if you like traditional grilled cheese. I cooked it in a non-stick pan over medium low heat (3 out of 10 on the induction), flipping frequently until it was evenly and deeply browned but not burned in any way. The low and slow method was a definite winner.
For my second attempt, I used a much lighter touch with the butternaise, spreading it thinly but still careful to get full coverage. I also tried with Kraft deli slices instead of the cheddar. This one was very well balanced and ended up perfect for me. I love cheddar cheese so it will get eaten, but for now I have a new favorite way of making a ham & cheese sandwich.
I’ll add that if anyone wants to make that Butternaise recipe, using Seasoned Salt with a tiny pinch of cayenne is probably a pretty close substitute for the Spiceology Fries Szn that they call for. Also, the Japanese version of Kewpie mayo has a drastically different flavor profile from both the American version and normal mayo so while any mayo might work, it would definitely have a noticeable affect.
Yes, indeedy.
That has to be one of the most bizarre ideas I’ve ever heard.
I think the only things I do with mayonnaise are egg salad and tuna salad.