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grilled cheese sandwich

After reading and drooling through the thread on favorite soup & sandwich combos, I got curious about how you all make your grilled cheese sandwiches. Because I'm still cooking for the junior high set here (food loyalists if ever there were any), we can't deviate from Kraft sliced American (the individual-wrapped slices are the worst, IMO) and potato bread done up fast on an old cast iron pan with real butter, pass the ketchup, thanks. I need inspiration: how do you make your adult versions (assuming you do.......) ??? What are your favorite bread-cheese-combinations?

24 Comments:

I grew up with a simple mild cheddar on thick homemade bread with real butter, so that's my own personal fave. I might add a little meunster now and then but I still keep it simple.

As the Wisconsin Milk Marketing Board has designated April as National Grilled Cheese Sandwich Month, they've posted a couple dozen recipes on their web site.

I have eaten a ridiculous number of different grilled cheese sandwiches. Grew up with American cheese (which I now have to call processed, living in Canada) on oatmeal bread. I like them all really, but my favorite is muenster on whole grain, preferably a stupid number of grains like nine or twelve. Maybe a tiny bit of dijon on that one. Regular butter usually, but a fun thing to do is use garlic butter (if so, no mustard). So delicious. And although I am a ketchup person for fries and such, it does not come near my grilled cheese.

Sharp american on sourdough.

A slice of toast, buttered, on a rack in the oven with a few layers of virginia ham and a boatload of sharp white cheddar, just til the cheese is melted and gooey. Must be eaten with pickles and pringles.

Wonder white and Kraft Deli-Delux white American, real butter

Grainy wheat bread, mozzarella or provolone, and deli ham--no butter on the bread, I just use my George Foreman grill (it is my saving grace...). Ooh, I might have to go make myself one now!

My mom used to make the open faced grilled cheese sandwiches with tomatoes, then place it under the broiler until the cheese melted. Honestly, I never liked the taste of warmed tomatoes like that, and didn't eat it, but she says she ate it all the time when she was young. Anybody do the same?

I certainly had the open faced grill cheese, sometimes with tomatoes, and sometimes with bacon - or both - now THAT's yummy! Funny, I hadn't read the thread on soup and sammies, but bought the ingredients for grilled cheese (see above comment on junior high set and required ingredients) because my younger step kids are here this weekend.

I like to make mine with cheddar, sometimes combined with another cheese, real butter (for that brown butter goodness) and a little fresh grated parmesan on the outside. After the inside cheese is melted and the outside is slightly browned, I sprinkle shredded cheese into the bottom of the pan and quickly place the sandwich on top of it. Sometimes I do both sides. The parm adds a slight crispness to the outside that is fun and the glutamates in it make everything super yummy.

If it's strictly grilled cheese without any meat or tomatoes, I want good white NY American deli cheese. None of the packaged stuff. Must be on good bread. If not homemade, then any one of several Pepperidge Farm breads will do nicely - grains, hearty white, oatmeal, pumpernickel, marble.

If I'm adding ham or bacon, I prefer swiss or gruyere. If it's cheese and tomato, almost any melty cheese will work.

I usually just butter the bread and flip it in the pan, but sometimes I use my panini press to make it flat and pretty.

At college. they had a sandwich bar in the cafeteria. You could get grilled cheese with ham every day available at lunch.
I saw someone spreading mustard on the top one day. I decided to try it. It was good. I still do it every once in a while.

To me, it's not grilled cheese if it's not cheddar on wheat!

I actually did a survey of people's favorite grilled cheese and the overwhelming majority is american on white. EW.

That being said, there are a few places here in RI who do an amazing grilled cheese. One is on thick white bread with some sort of white cheese with grilled pears and prosciutto. AMAZING.

My all time favorite is sharp cheddar on sourdough, with a spread of green peppercorn mustard on one side of the bread. Then thinly buttered on the outside. I do the Alton Brown 2 cast iron skillet method, which is wonderful as it presses it down tight and makes the most awesome crust on the bread.

And grilled rye and swiss. Yum.


www.seriouseats.com/recipes/2007/08/dinner-tonight-sage-grilled-ch.htm
....i tried this one an it was great...but for me its kraft american on wonder bread......NOT smashed down tho....lol

Ahhh, grilled cheese. YUMMM. My mom used to say I was going to turn into one I wanted it so much as a child. I still love them.

There's a gourmet sandwich shop close to where I work that has the best (but oh so bad for you) GC sandwich. I have to refrain from getting it (I've only gotten it 2x). It is: grilled tuscan bread that has 4 (yes, 4) kinds if cheese-boursin, provolone, cheddar, and mozzarella. I can not explain how amazing this creation is.

At home: I like to use sourdough, rye, marble, or pumpernickel with Cheddar and American cheese. No meat, NO tomatoes. But with my little additives: garlic powder and a sprinkling of sea salt. Mmmmm.

A grilled cheese sandwich is literally the perfect food in my book. What could possibly be better than cheese and bread? My ideal grilled cheese is two slices of hearty, thick wheat bread. The inside must have dijon mustard, swiss cheese and a slice of tomato. There's something about the mustard and tomato that really works on a grilled cheese. Fry it up in butter and get ready to drool.

I am now going to have to make grilled cheese, my mouth is watering reading all your favs!

I like several depending on the mood, if I'm sick, plain old Kraft American or white american on white or wheat with tomato soup makes life a little easier.

I love sharp cheddar on sourdough, bacon makes it better, sometimes slices of apple. A little dab of mustard does add great flavor to any grilled cheese I think.

I bought some Gruyere yesterday for the mac and cheese that was posted here and I'm hoping to have some extra to make a grilled cheese!

Mine is a med to dark whole wheat or rye, just enough good olive oil to keep the bread from burning, but still browning up nicely. Swiss on one side, Provolone on the other. On the provolone side either dijon or hot brown mustard (depends on the day). On the mustard goes either a bit of cayenne (with the hot brown) or Penzey's Herbes de Provence (dijon). Then just before folding the sandwich together add some fresh spinach (not cooked at all). Cover for a minute or so to soften the spinach and let the cheese complete it's melt. Excellent.

Open-faced on a good white bread, Colby Longhorn cheese, a slice of tomato, and a sprinkle of oregano.

Luswim, Yup that's how I make 'em: openfaced, broiled, w/ tomato.

I first broil the bread on one side, until firm. Then flip the bread over and spread on mayo to the edges. Top with slices of tomato, sprinkling of salt and pepper, then criss-cross 1/2-inch-wide strips of sharp Cheddar. Back under the broiler until the cheese is bubbly and browning in spots.

@ Butrflygirly - we're long lost sisters! i could never get enough grilled cheese as a kid as well!

Mom would make grilled cheese with whatever sandwich bread was in the house, kraft american slices, and real butter. i think she still has an endless supply of the kraft slices in the fridge. . .

these days, i still use whatever sandwich bread is in the house, and real butter. Load that sandwich up with Double Glouchester (like cheddar, but WAY better) and tomatoes, and grill that baby till it's 30 seconds away from being burnt.

i think i'm going to go make one. but we finished off the double glouchester last night, i think there is some shredded motz in the fridge, that'll work too.

i can't believe no one has mentioned this one: muenster on rye with mustard and tomato slices (optional). the perfect grilled chese, either open-faced or closed.

For something different, try a thick slice of sweet Hawaiian bread, topped with slices of sharp or medium cheddar and stuck under the broiler til that cheddar melts. That open-faced combination of sweet bread and sharp cheese is AMAZING!

I add warmed tomato slice and canned chopped green chilies, along with American cheese and wheat bread.

I use whatever bread is on hand too....and I love either american cheese, muenster or provolone....all nice melty cheeses.
In the fall Wegmans had this wonderful apple cider raisin bread in their bakery....I spent the fall making grilled cheese sandwiches with that, Yancy's Fancy extra sharp cheddar, and local smoked slab bacon from Spar's European meats....they were the best grilled cheese sandwiches! In fact I do have a loaf of that bread in my freezer I was saving to make bread pudding...I think I might have to slice off a couple pieces for a grilled cheese first!

Take two pieces of bread and yes, that g-d awful prepackaged sliced American cheese, put together and then sautee in some butter in a frying pan. Voila. That's what we did back when I was a kid.

Hillary
Chew On That

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