After reading this, I was cravinf a grilled cheese sandwich, rather than buyning a loaf of bread and a packet of cheese that I would not eat the rest of, i ordered one at a local diner/drive in kind of place. I had gotten them prevuously and they were lovely greasy, buttery sandwiches. this time however I got dry bread with some cheese in the middle. Who makes a grilled cheese without butteing the bread? i am very disappointed.
I watched my Aunt make an abomination of a “grilled” cheese sandwich for her kids. Toast two pieces of bread, then slap one piece of a “cheese” single between them from the toaster, then into the microwave to melt the cheese. Disgusting.
You should call CPS. Obviously an unfit parent. 
StG
Just tried the mayo version. Bleah.
What a palaver! Just put the bread in your toaster and toast it to the required degree. Then butter it and add the cheese and any other topping, and place under a hot grill until cooked. Job done.
Yeah, you added an extra step and tried to pass it off as easier. And at the end, you have a different product.
Well, we appreciate you giving it a try. I know I’ve changed my mind on about half the stuff I thought was originally disgusting when described, but when I tried it, turned out to be good.
I agree. I thought beer and tomato juice sounded like Satan’s gift to new arrivals. Love the stuff.
I was really hoping mayo would taste good because it’s so much easier to spread and I generally like it anyway. I would put it on par with margarine. but like ketchup, I have to have the brand I like.
Hah. That’s a perfect example. I remember when I first heard of Clamato & beer about a decade ago when Budweiser or Miller or whoever started making the canned michelada and the billboards around here started advertising it. I thought how could that possibly be good? But on a hot summer day, it’s my favorite way to drink Mexican beer or even light American lagers. It’s basically just a bloody Mary (or bloody Caesar) made with beer instead of vodka. If you like those drinks, it’s not really all that weird.
No, you’re misreading the sentence. pulykamell said:
You’re equivocating. pulykamell was using “trick” to mean something different, i.e. “what is the trick to making a moist cake? Use mayonnaise in the mix.”
Depends on the use, but the argument by advocates is not that it is a flavor difference, but rather that it affords some difference in cooking ease or texture, e.g. the aforementioned moist cake.
Grilled cheese and jelly? shudder That just cannot taste good.
I suppose you’re one of those people that eats cheese and apple slices together. Those flavors just don’t belong together.
Try the GC and jelly just once and say that it can’t be good 
And while I’m not necessarily for cheese on top of apples in pie form I’m not opposed. But raw apples and cheese? Oh yeah! Bottle of wine and a cheese plate with a variety of cheeses, nuts, fruits and friends is a perfect evening.
Not just any jelly, but Red Pepper Jelly on a grilled cheese sandwhich is really, really good. Hint of sweet, hot, and savoury, goes especially well with cheddar cheese.
The last couple of grilled cheese I made, I made with jelly (inspired by this thread), and I’ve been using some habanero fruit jelly I had lying around the house. Pretty damned good, even on grilled ham and cheeses. I even tried it with Branston pickle, but that combo doesn’t work as well for me on a grilled cheese, for some reason. I do like it as part of a ploughman’s lunch, though.
I am just full of happiness this morning that a grill cheese thread goes to nearly 200 posts.
I agree on the pepper jellies - I’m also fond of jalapeno jelly. That little bit of heat really adds something to the sandwich.
What kind of a monster puts pepper in fruit jelly?
You’re the same people that ruined my Big Red gum. :mad:
There need not be fruit. Hot pepper jellies are often made just with the pepper, sugar, pectin, etc. Here’s one recipe, for example. The jalapeño jelly I’ve made in the past is similarly fruit-less (well, minus the jalapeño pepper, if you want to be a stickler about what is “fruit.”)
The habanero jelly I used, though, was cut with cranberries. Personally, I love the flavor of fruit + spice (I occasionally like to put apricot preserves in my Buffalo wing sauce), but obviously your mileage varies.
ETA: BTW, what’s the Big Red reference? Did they chance the gum recently and instead of cinnamon (or in addition to) they’re using some pepper extract or something?
Branston pickle and sharp cheddar is a darn good sandwich (a little ham off the bone is a nice addition too) but I would never think of grilling it, just doesn’t seem right.
I agree about the fruit + hot — I make up a glaze for chicken breasts out of apricot preserves and sliced jalapenos.
Margarine is poison.
But aside from that… try this:
BUTTER both sides of the bread, the side to be “inside” very lightly, but enough to toast. Put the “inside” halves facedown to toast first. Then flip, pile cheese on the now-face-up toasted sides while the “outside” toasts.
I use quotes mostly because if you do it this way, there’s nothing to be gained in slapping the two sides together, I eat it open-faced.