I don’t know why I said gouda. I meant muenster! :smack:
White bread (Butternut if possible), Velveeta Cheese, Bacon (crispy), and real butter on the bread.
But I’ll always settle for a white bread, America cheese, margarine on the bread sandwich. I’m easy that way.
White bread, 2 slices of Velveeta, between the cheese slices are bacon and caramelized onions. Mayo on the insides of the bread. Then put a large pat of butter on the hot pan, as it melts, put the bread on the melting butter. Flip the sandwich frequently.
Buttered sourdough bread, gruyere and mozarella cheese. Roasted red peppers, chopped, along with chopped black olives. You have to roast the red peppers yourself though
My preferred bread when I’m making my own grilled cheese is rye*, but I was just thinking that I ought to try a sourdough and cheddar one before I got to your post. Is sourdough and extra sharp cheddar too much of a good thing? Only one way to find out. No mustard or onions for me, though I like both on other sandwiches.
*I only eat rye bread in grilled cheese sandwiches and patty melts, for some reason. As a result, I seldom have it around, and usually end up making my grilled cheese out of whatever I have. Whole wheat with chopped nuts, more often than not.
Thick-sliced oatmeal bread, with a grainy mustard, Swiss, American, provolone cheeses, and a couple of thin ham slices, with just a smear of butter on the outside, grilled until it’s golden brown.
Tomato soup on the side, made with cream, not milk, and definitely not water.
I just had the most amazing “grilled cheese and tomato soup.” It was without a doubt one of the best three dishes I’ve ever eaten.
The sandwich was two fairly thin slices of sourdough baguette, with a touch of foie gras and a mild white cheese I couldn’t name, done to a rich buttery brown toasting. (This was a small “sandwich,” certainly no more than 2 1/2 inches long, and 3/4 inch at its widest.)
This was served on top of a martini glass of a chilled heirloom tomato soup that was as delicate and soothing as one can imagine.
It was fuckin’ incredible.
So, I’ll take mine that way.
Home made sour dough bread. American cheese.
Was this at a French restaurant?
Moving thread from MPSIMS to Cafe Society.
Any kind of bread will do, but if I had some I would make my grilled cheese with that hard, dark rye pumpernickle bread, some old cheddar and a goodly smear of my homemade red pepper jelly. Real butter, not margerine, on the outside of the bread only.
Actually, it was an Asian restaurant. The only thing really Asian about the dish was that there was a yin/yang pattern in red and yellow in the soup.
This is the grilled cheese sandwich I invented at my company cafeteria:
Long multi-grain roll
Generous amount of olive tapenade on both sides
Mix of meunster and pepperjack cheese
Sliced tomato
4-5 slices of hot pepper
Grill
Sliced sourdough, two slices of American cheese, one slice of either plain havarti or provolone. Olive oil sprayed lightly on the outside, grilled in a stovetop panini pan, cut diagonally against the lines. Cup of tomato soup (made with milk) on the side.
Whole wheat sandwich bread and Kraft singles. Butter the outside surfaces of the bread. Apply to medium skillet till nearly black on both sides.
That’s all.
Sourdough or white bread, American cheese, side plate with cold tomato slices, onion slices, and spinach leaves, and mustard. Toast grilled cheese as normal, peel apart, slather with mustard, put cold vegetables on, reassemble and eat. It’s like the McDLT of grilled cheese; hot, crispy bread, gooey cheese, crisp cool vegetables.
White bread, American sliced cheese and mayo. Perfect comfort food.
A guilty pleasure is adding Velveeta to it. yum
My only request is that you use real butter.
Oh, and if you happen to have some in-season tomatoes, plop a few slices on.
mmm
Whole grain bread, not picky whether it’s butter or margarine, and American cheese slices. Preferably not cut in two. Especially not cut diagonally.
On a side note, a grilled cheese sandwich is by definition bread, cheese, and butter or margarine. Anything else and it ceases to be a grilled cheese sandwich. I’m not saying there’s anything wrong with grilled sandwiches containing ham, tomato, bacon, or whatever you like, they just aren’t grilled cheese sandwiches.
Oh you reall should try it if you like sourdough. I tried it once at my moms several years ago because that was the only bread she had and I’ve never gone back to anything else.
I’ll take sourdough, chipotle cheddar* and some crumbled blue cheese.
Grill the bread slices seperately but at the same time with the cheddar on one slice and nothing on the other until almost done then add blue cheese, put sandwich together and let it cook a bit till blue cheese melts.
One day while I was making a grilled cheese, and for no reason at all, I thought, “I wonder how blue cheese tastes on a grilled cheese.” so I threw some on and liked it.
This brand is good.* http://www.sargento.com/products/chipotle-cheddar/
**Actually it’s the only brand I know of but it’s what the grocery store sells so it’s what I get.