food Grilled Cheese

April 15, 2016

Okay, I know this is a rather "stupid" topic but I've been wondering for a while now: what is your preferred method of making grilled cheese? I used to grill mine, but recently I discovered oven cooking them creates a better toast all around.

Here's my make up:

Potato bread, over toasted, double cheese, colby Jack, sliced chicken and buffalo sauce (sometimes I substitute with honey mustard) I also will do grilled ham and cheese with mustard.

What is your recipe and what tricks have you learned with grilled cheese?

Megas · April 15, 2016

I've always toasted my bread, but I've always found myself liking it a lot more when it's been grilled.

I go with one of two ways:

- White bread, mozzarella, Italian seasoning, marinara and some pepperoni slices

- Wheat bread, mexican cheese, shredded chicken, and a bit of salsa

That One Techpriest You Used To Know · April 15, 2016

I either grill or... fry, I think you could call it- my grilled cheese. As for what's on it, nothing but the classic- cheese, bread, and butter.

I make a mean, mean grilled cheese sandwich.

Koukatsu · April 15, 2016

White bread, both sides buttered. Fry it up on the stove, after first flip, throw good old American cheese on each piece of bread. When they're ready for the next flip, pull them off the stove, and flip one onto the other, and the sandwich onto a plate. Grilled Cheese.

Comic Sans · April 15, 2016

* white bread, both pieces buttered, piles of grated cheddar cheese, sprinkle of worcester sauce and squished between my trusty george foreman grill.

Kyoshi Frost Wolf · April 15, 2016

I prefer wheat bread, putting the butter in the pan and letting it melt, then just simply frying the sandwich with basic cheese. I am sorta boring, but grilled cheese is just good either way. :3

Phanact · April 15, 2016

I haven't had grilled cheese in forever.

Can someone explain grilled cheese day to me?

Denim&Venöm · April 15, 2016

Old fashioned.

Two buttered pieces of white bread w/ sliced cheddar cheese in between, in an stove top pan/skillet. Fry till golden brown (or burnt, whatever your preference)

Cosmik Vek · April 15, 2016

Here's my method:

Butter a piece of bread, put it on a frying pan then put a cheese slice on the bread.
While the first piece is frying, apply butter to the second piece of bread. When done, put that piece on top of what is on the frying pan.
Fry equaly each side of the meal, by returning it regularly preferably with the help of a spatula.
When you judge that each side looks perfect and ont too roasty, then you can put it on a plate and enjoy your easy and quick grilled chease

Each time I wanna eat a grilled cheese, I love using this easy method, but when I'm at step 3 I usually end up making one of the pieces of bread fall out of the spatula, because the cheese isn't really melted yet so the two pieces are not tied together yet, and it makes me so much angry.

CheeryFox · April 17, 2016

The only thing I care about is lots of cheese. Usually I choose Velveeta or something that is very cream-like.

Dynamo Pad · May 9, 2016

I make my grilled cheese the old traditional way.

I take two pieces of bread, one to two pieces of cheese, butter and a small electric grill.

I butter up a side on both pieces of bread and I take the cheese and put the sandwich together. Then I put it on the electric grill and let it cook for a little bit before I check to see if one side is done. After that, I take my spatula and flip the sandwich so the other side can cook. Once both sides are done I put the sandwich on the plate and I enjoy.

Envy · May 9, 2016

I've never made it. I don't even know how. My parents will have to start teaching me these things over the summer!

We have a local - I believe- restaurant around that makes delicious grilled cheese. I have been eating there for eight years now! They use a somewhat thick bread, and just regular cheese. When they grill that bread really crisp it is delicious! It stays soft, but has that delicious crisp taste. OMG.

Thuja · May 10, 2016

I haven't made grilled cheese in years but here's how I used to make it. I'd butter one side of both pieces of bread and put it on the griddle. When I could feel the heat coming through the bread, I would put whatever cheese on each slice. I might add shredded meat of some sort along with garlic powder and pepper. Then put the two slices together and let it blacken a little bit. Yum :wub:

Arc Flash · May 10, 2016

Hmmm butter,bread,cheese. With a side of potatoe soup....perfect!

4HFan · May 10, 2016

Two slices of sourdough bread, with provolone, muenster and pesto butter. All melted to perfection. It is truly delicious.

Justin_Case001 · May 10, 2016

A long time ago, when I was little, my mom asked if I wanted a grilled cheese, but she kind of mumbled and slurred the words, and it came out sounding like "Gruncheese." So, that's what my family has called grilled cheese for the rest of time. Gruncheese. My gruncheese is simple but amazing. My friends all call it "World famous gruncheese." Sourdough, Lucerne medium cheddar, Italian seasoning, sage, and a bit of pink Himalayan salt, all sprinkled in the middle, and a bit less on the outside of the bread. Canola Harvest buttery spread. Grill on a flat pan. That's my world famous gruncheese. Made with the wrong brand of cheese and gets bumped down to nationally acclaimed gruncheese.

Also, on a sort of similar note, my family calls cheese "chiseneh". All short vowels. Chis-en-eh. If you wanna know why, go into any Subway and listen to the employee when they ask if you want "cheese on there". I've been in multiple Subways in multiple states, and they are all so apathetic that they slur the words until the questions is simply "Chiseneh?"

powerpuff-tsubasa · May 25, 2016

i like grilled cheese but i would add more random things into the sandwich to have a taste this :wub:

CT-1138 · May 25, 2016

Wheat bread, mayo on the inside,3 slices of cheese, and fried in a pan.

Toothpaste · May 25, 2016

Grilled Cheese...

Cheese that is grilled...

Hmm...

Throw a moldy dairy on the BBQ and see if you can eat it faster than the flies.

Stardust* · May 25, 2016

First, cast iron skillet is a must use for this delicate balance of flavors!

Butter, bread, cheese, slice, tomato soup.

butter first slice of bread. Place in a low heat skillet.

Cheese has to be a good melting cheese. I like to use muenster for the gooey factor, but I love sharp cheddar for flavor. I will let the sharp cheddar warm up a bit before starting the process, otherwise it takes much longer for it to melt thus ending up with burnt toast.

Once the cheese has been placed just so, you place the other slice of bread that has been buttered on top.

I prefer the low heat because you can control the amount of toasting on the bread better. I don't like to flip until the top slice of bread has started to adhere to the melted cheese. Otherwise the top bread likes to fly across the room during the flipping motion and then you have gobs of cheese on your skillet. (a mess).

Once the top piece has started to glue to the cheese I check to make sure that the toast is a nice golden brown. Then the flip. This is a technique not for the faint of heart.

It has to be quick, yet precise, there can be no mucking about when it is time to flip. The seconds that you second guess yourself are precious seconds that the toast could be burning or the cheese has stopped the melting process.

It is CRUCIAL that this is done in one fluid motion from start to finish! If done properly the bread will not have shifted and the cheese is still locked inside.

Once the other side is the same shade of golden brown as the first side it is time to plate.

Now, time for the slicing of the sandwich.

DO NOT!!!! I repeat...DO NOT SLICE DOWN THE MIDDLE OF THE SANDWICH!!!

That is such a rookie mistake.

The proper and most efficient method to slice the sandwich is diagonally. I repeat ... DIAGONALLY!!

This will create two perfect triangles. Now... PUT THE KNIFE DOWN YOU FOOL!!

Place the plate next to a piping hot bowl of tomato soup and begin the process of devouring!

Dreambiscuit · May 26, 2016

Buttered sourdough bread, piled high with muenster, colby, mozzerella and gouda. Add crispy toasted onions, jalapeno slices and just a tap of cumin. Bacon and cayenne pepper sauce are optional but advised. Drop it in a frying pan and cook till done on both sides. Enjoy!