Holy frijole, I've been making grilled cheese sandwiches wrong all these years

[Ludovic]

@pulykamell

That’s not crazy, that’s absolutely a valid variation. Fruit + cheese almost always pair really well. I mean, we have people here who put cheese on their apple pie!

My weird favorite is processed sharp cheese spread on plums. But when I mention it people curl up their mouths even when I say that it’s no different in theory from putting cheddar on one’s apple pie.

[DCnDC]

@cgg419

Post #8, no one acknowledged it though

Touché.

[DSYoungEsq]

As for the butter, I’ve NEVER refrigerated open butter; it always stays out on the counter in a covered butter dish. But, then, mine is always salted.

[Max_Torque]

@DCnDC

Wait-- you all only fry one side of the bread?

[ul]
[li]I melt some butter into a hot 6.5" cast iron pan[/li][li]Drop in 1 slice of bread, let it fry for about 30 seconds[/li][li]Remove bread from pan to plate, add more butter, drop in another slice of bread[/li][li]Add more butter and flip the slice in the pan, add cheese to the top of that[/li][li]Drop the other slice of bread on top, fried side down[/li][li]Add more butter, flip the whole thing[/li][li]When bottom is done the cheese will be melted[/li][li]Cut in half diagonally and serve[/li][/ul]

I’ve done a both-sides-fried before. My opinion: the extra frying just makes the cheese greasier, and it doesn’t really add anything to the sandwich. But, you do what makes you happy.

Total side note: my wife and kids will sometimes ask for a “fried bologna and cheese” sandwich, which I make pretty much the way I do a grilled cheese, but with bologna. It was a childhood comfort food, I gather. I don’t eat them myself, because I don’t like bologna, but, anyone else?

[Valentine_Smith]

@SmartAleq

Cast iron skillet, real butter, parmesan/garlic sourdough sliced medium thin with asiago cheese in the middle. Or mixture of asiago and sharp white cheddar. Baby spinach leaves optional.

Is this Niles or Frasier?

[Frazzled]

@Max_Torque

Total side note: my wife and kids will sometimes ask for a “fried bologna and cheese” sandwich, which I make pretty much the way I do a grilled cheese, but with bologna. It was a childhood comfort food, I gather. I don’t eat them myself, because I don’t like bologna, but, anyone else?

A local restaurant does this with prosciutto - very good!

[Chronos]

Eh, I’ve tried apple pie with cheese, and I really couldn’t see what the big deal was. To my tongue, the flavors just didn’t work together at all. They didn’t actively clash, but they just did nothing for each other.

But melted cheese with pickled something-or-other (pickle slices, relish, pickled green tomatoes, etc), that definitely works well.

[eschereal]

@Chronos

Eh, I’ve tried apple pie with cheese, and I really couldn’t see what the big deal was.

Try cutting up a good Fuji into more-or-less bite-size chunks and some Tillamook white (extra sharp) into half-inch cubes and eat them alternately a bite at a time (cold). You will understand the proper relationship between apples and cheddar.

[Serenata67]

@jasg

Thirty posts and the most important word has not been mentioned : gruyere

Two words: Goat Cheese.

Melts up super creamy, slightly pungent flavor. I like to do some chevre, crumbled up, then topped with some shredded sharp or extra sharp cheddar. Melts together so beautifully.

I also make homemade tomato soup with goat cheese in it… such a beautiful pairing.

[pulykamell]

@Chronos

But melted cheese with pickled something-or-other (pickle slices, relish, pickled green tomatoes, etc), that definitely works well.

I do that as well, with Branston’s pickle and the sort, but the problem with pickles is that it just ends up being too much salt for my tastes. Let’s pair something salty and aged with another thing salty and aged. Nah. Pairing it with something fresh, fruity, and sweet is better to my tastes.

[aceplace57]

I associate grilled sandwiches with the wonderful drug store linch counters.

They always had a large flat grill. 3x3ft or larger. Kept hot all day. Melted butter with a brush.

Didn’t matter if you ordered grilled cheese or a grilled ham & cheese. They brushed butter on the bread. Made the sandwich and lay it on the grill. Flip it one time. It eas hot and ready to eat in three mins.

Final step. Cut it in half diagionally. Pour a fountain Coke.

I miss those lunch counters. Best mid day meal you could have

They just don’t taste tge same at home. Thousands of sandwiches were made on the lunch counter grills. They had a scraper to keep it clean.

You can’t get that seasoning in a pan at home.

[aceplace57]

Vintage flat top griddles are hard to find 4 sale.
This is what every lunch counter grill used. Remember the rack for the squeeze bottles? The only thing missing is the bowl of melted butter & brush.
https://m.ebay.com/itm/Vulcan-MSA60-Commercial-Griddle-Heavy-Duty-Gas-60-W-/112903198710

Everything setup conveniently to grill hundreds of sandwiches at lunch.

[Yorkshire_Pudding]

@Chronos

Eh, I’ve tried apple pie with cheese, and I really couldn’t see what the big deal was. To my tongue, the flavors just didn’t work together at all. They didn’t actively clash, but they just did nothing for each other.

But melted cheese with pickled something-or-other (pickle slices, relish, pickled green tomatoes, etc), that definitely works well.

Definitely a well known thing in Yorkshire, but I guess our go-to cheeses and our go-to cooking apples are potentially very different. The classic British cooking apple is the Bramley - a very sharp affair - which will produce an effect closer to the cheese and pickle you enjoy. I’m not overly partial to Wensleydale (for which I may well be struck down), but I do understand why its lactic tang complements apple pie. A good mature cheddar is more my bag though; maybe even a smoked one.

[pulykamell]

@Ludovic

My weird favorite is processed sharp cheese spread on plums. But when I mention it people curl up their mouths even when I say that it’s no different in theory from putting cheddar on one’s apple pie.

I’ve never tried that with fresh plums, but with plum butter–drool–that’s a combination made for each other.

[gigi]

@Weedy

Yes, like this, though minus the butter, which you don’t really need with all the fat in the cheese.

AHAHAHHAHA!! This is an April Fool’s joke, right? ::still laughing

[nightshadea]

you know grandma used to eat her chocolate pudding warm with a piece of cheese shed dip in it …

[rowrrbazzle]

Sauteed mushrooms.

Or bacon.

Or both.

[VictoryLap]

Butter (or Mayo) both breads, stack said breads on top of each other together sticky part connected. Add fillings on top bread. lift top bread and fry, put second bread on top and flip when needed

[Lucas_Jackson]

@pulykamell

To me, a “grill pan” is a pan with ridges. A “griddle” is a flattop. (ETA: For example, on my stove I have a central burner with one of those almost useless cast-iron plates on it. The side with the raised ridges is the “grill” and the flat side is the griddle

Agreed.

@John Denver

Well I got me a fine wife I got me an ole fiddle
When the sun’s comin’ up I got cakes on the griddle
Life ain’t nothin’ but a funny funny riddle

You would not cook pancakes on a ridged thingy.

[Chronos]

Yeah, a griddle is definitely a flat thing. The dispute is just about “grill”.