I put mayo on mine.
Fuck all mayo haters.
;~)
My grilled cheese sandwich consists of bread and cheese.
Sometimes butter on the outside of the bread. Sometimes.
No ketchup. No mayo.
I’ve made grilled cheese sandwiches out of cheese. Juusto cheese on the outside, for a firm cheesy bread equivalent, and 6 year old cheddar on the inside. No other ingredients. Yum.
I feel this is cheating. A sandwich is supposed to include bread, IMHO.
If, maybe you layered cheese, bread and then cheese, I might forgive you.
On the other hand… your ‘sandwich’ sounds delicious.
I don’t really know why, but this last few posts put me in mind of how Lorita (kaylasmom, for all you listeners out there) got her recipe for tamale pie.
It was in 1983, as she was preparing for our marriage, that she heard a host on KABC (790 AM) talk radio discussing her recipe. She loaded a sheet of paper into her Braille typewriter and called the the station and asked to speak with the host. The lady (who I want say was Teri >something<, or maybe Stephanie) was kind enough to dictate the recipe while Lorita typed it into her personal cookbook.
I’ll freely admit that I was the one who was most likely to be the person referring to that Brailled cookbook, but Lorita’s intention to be the cook is not to be questioned.
Juusto is also know as Finnish Leipajuusto, or ‘bread cheese’.
Yeah, well there was this place on tv called “Melt” (I think it was in Cleveland) that makes grilled cheese and uses mayo on the OUTSIDE in place of butter. And I’ve heard of other places that do the same thing. Something about easier to apply to bread for grill/griddling, since it’s just oil & egg anyway…
What you think 'bout that?
Also, that was meant to the person you quoted
And now for something completely (well, sorta) different:
Bread
Bacon and maple aioli
Liverwurst (thick slice)
Havarti cheese (ditto)
I need to try tossing it in a buttered skillet and seeing if it works as a grilled cheese rather than just eating it when it’s assembled.
I think people that mix things in mayo, and call it aioli are just as bad as people that call anything with vodka a martini… “oh a chocolate martini with marshmallows.. a chocolatini!”
Although yeah, sometimes I mix pesto and mayo and put it on a BLT, but I don’t call it a pesto aioli.
Worse, anything in a conical glass is declared a “martini” or a whatever-the-heck-tini regardless of what booze is in there.
Oh, and martinis are only properly made with gin. Whether shaken or stirred, the thing made from vodka and a smidgen of vermouth is a “vodka martini”. Or if you want to get really technical, it’s an “abomination”. 
Quoted for truth.
How refreshing to wake up this morning to the profundity of this thread.
It’s like someone splashed a vodka martini in my face first thing. 
I think that’s just fine, and I’ve done it. To be honest, I was just being bratty. I think all of defining - It’s not a grilled cheese if it’s got xyz! - is kind of silly. Peoples tastes vary. Make me a grilled cheese any ol’ way and I’ll happily eat it. Hell, I’ve even had them with tomatoes. In a rush, I’ve toasted two slices of bread in a toaster, slapped some cheese in between and microwaved it for 30 seconds.
My go-to is heating up a pan, butter both sides of the wheat bread and insert some quality sharp cheddar. Toast to perfection.
This is really good. Also if you use crispy bacon instead. Or in addition.
I can def see both. Yum. Now I’m thinking of lunch!
I knew a guy (culinary school graduate, no less) who maintained that nothing could be characterized as “grilled” unless it was cooked on an actual wire rack-type grill, like you would find on a Weber.
We always called it a “toasted cheese sandwich.” “Grilled” was a highfalutin, uppity word in my family. If there was one thing my father couldn’t abide it was someone being uppity.
He believed that an orchestra conductor standing up and waving his arms was just showing off. “Those musicians know what they’re playing. They don’t need some uppity guy waving his arms at them. The guy is just a show-off.”
The “grilled cheese sandwich” my mother made was toast with some cheese on it heated in the broiler until the cheese melted. I didn’t have those things cooked on griddles or in frying pans until i started working and found them in restaurants.
I like both. I still make the one my mother made (now cooked in a toaster oven) and don’t make the other. So i use neither butter nor mayo. But i think both work for the ones i buy.
This is an abhorrent lie, a monstrous calumny apparently calculated to arouse the ire of certain pup, to wit, yours truly, a professional consumer of alcohol who laps up vodka like water. Indeed, in the Slavic languages the word “vodka” is but one consonant removed from the word for “water”, and rightfully so. Whereas gin is but one molecule removed from 87 octane gasoline.
The only purpose of gin is to mix with copious quantities of either tonic water or pink lemonade on a hot summer afternoon, and the main purpose of those mixes is to kill the taste of gin. This pup, who consumes both vodka and rum in quantities that would be remarkable for an entire small nation, has had about half a bottle of Tanqueray sitting in the cupboard for more than a year.
A monstrous lie.
Nitpick, but Webers don’t have “wire racks”. Their grills are typically heavy bars, usually enamel coated.
Y’know, I can take care of that problem for you.