Not yet but sometime this week I will! Except I use bagette and gruyere (or gouda) and bake it in the oven.
I’m in a hotel for the next 3 weeks. As soon as I get home, I’m making one!
This thread has absolutely made me crave GC - next time I run by the store I’ll get the ingredients.
Several years ago there was a guy on Food Network that very briefly had a show. At one point he said it was impossible to make a bad grilled cheese and jelly sandwich. So he took 3 spinning wheels - the first was a type of bread, the second a type of cheese, and the third a type of jelly and set up in a store. People would spin each wheel and had to at least try the sandwich they selected. Sure enough, everybody loved the sandwich they got.
As luck would have it, we had Challah, Gruyere, and Orange Marmalade so we popped out a couple of sandwiches. That was one crazy good sandwich (even better on the version we pressed). If you are adventurous give it a shot, you’ll be surprised at what it adds.
Ham on the Street with George Duran!
When I was teaching English in Czechoslovakia, I pretty much lived on sandwiches made with thinly sliced cheese, ham, and lots of apricot jam—it was all I could afford. Just thinking about it brings back so many memories… 
I don’t understand this. It was sticky?
I had a hankerin’ for a grilled cheese sammich thanks to this thread.
I happened to have some duck fat in the fridge. Oh my!
Sourdough bread, aged white cheddar, grilled with duck fat on the bread. Mmmm. That was hours ago and I’m still full.
Yes, very.
I put some grilled chicken and bacon in it - does that still count?
One pro-tip; if you’re making more than one, rinse the pan for a couple of seconds under cold water before you make the second one. Otherwise the second sandwch will come out scorched compared to the first one. It takes a bit longer overall but the results are worth it.
I made grilled cheese for my sick finance’ the other night; as follows:
Butter the bread (butter, not margerine), both pieces.
On a plate or cutting board, sprinkle a healthy dose of shredded cheddar.
Place one piece of bread butter-down on the cheese, then put sliced Havarti on the dry side.
Put the other piece on top, butter side up, flip and press into remaining cheese.
(sprinkle the remaining cheddar to cover bald spots on the bread, both sides)
Place in dry, preheated pan (medium heat, about two minutes, just long enough to build the sandwich before you put it in).
Let it sit on each side for about 2-3 minutes, lifting the edge occasionally to check that the cheddar hasn’t gone beyond a medium-golden brown.
(you can also gauge this by watching the Havarti (or other cheese) beginning to soften and ooze out of the sides a bit.
Remove, serve with tomato bisque w/a dollop of sour cream. Enjoy astonished look on fiance’s face.
Interesting. I have no earthly idea why that would happen.
Mayo was made with olive oil. Would that make a difference?
I admit, I’ve never tried it with homemade mayo, but I can’t see why that would make a difference. Basically, the mayo should just more or less turn into oil upon hitting the frying pan. This is not the greatest video in the world, but kind of shows you what the end result should be like.
That’s it! I completely forgot the name but I remember I really liked the show. Was very sad when it was cancelled so quickly. I really thought he had some offbeat ideas that were brilliant.
That sounds really good! The ham and jam would give a great sweet salty combination I like so much.
I don’t think what the mayo is made of would make a difference. I use a vegan one sometimes that doesn’t have egg in it at all. Any oil concoction should do. That little glop she flips to the side of the sandwich, I wonder if that’s what you get if you put it on the bread too thick? Her description of using a tablespoon - I don’t think she knows how much a tablespoon is. Anyway, I wonder if your issue was a little too thick and maybe too high heat, making it brown before it could warm enough to soak into the bread before browning too much.
So, thinner on the bread, and lower heat maybe would do the trick.
Yeah, a tablespoon sounds like much too much. All you need is enough to coat the bottom of the bread–maybe a teaspoon at most?
Depends on what you mean by sticking too. If you mean the the sandwich stuck to the pan worse than if you used butter or oil, then you either need to use a little more mayonnaise or just let it cook a little longer so the sandwich releases itself naturally from the pan.
Before I saw this thread, I had made “triple grilled cheese” for supper last night. I’ve mentioned it here before: Old Quebec cheddar and Swiss slices inside, and shredded Parmesan mixed with the butter, cooked in a cast-iron pan on medium-low heat. I usually cut vertically, since I don’t have it with soup.
I’ll have to try one with jam or (better, maybe) Seville orange marmalade.
Absofuckinglutely. It sounded so weird to me I had to try it. I saw it on TV; a couple who have a grilled cheese food truck do it. Doesn’t taste like mayo, practically impossible to burn. You can cook them until they are perfectly crispy. I only do the outsides though.