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Oct 15, 2008 02:41 PM

grilled cheese with mayo?

maybe I'm crazy but I thought I rememebered a post about grilled cheese where you used mayo instead of the butter to grill...I can't seem to find it. Just in the mood for grilled cheese tonight and was thinking of giving it a try, my friends at work thought I had lost it when I mentioned the mayo idea...thanks for any help or suggestions.

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  1. My husband puts the mayo on the inside, then butters the outside. I find warm mayo gross, he likes it.

    1. I dont like the idea myself, but recently a friend talked about it too. Also, mayo is often used as a topping for broiling, so it makes sense. And, here is one of many recipes online

      1. It was mentioned on a thread about uneven toasting in a cast iron skillet. Mayo is mostly oil, so would be a good way of getting a uniform coating on the outside of the bread.

        1. One of my friends makes hers this way and I've tried it myself. It works, but it doesn't tast as good as using butter, imo. The mayo basically turns into just the oil and that's mostly what you taste. It is easier to spread the mayo on the bread than it is to spread cold stick butter, which is why I usually just put the butter in the pan and have to try to squish both pieces of bread into the pan together in order to get the butter on both of them. Kind of a PITA.

          8 Replies
          1. re: akq

            same as akq.

            while it isn't butter -- by any means -- i make big batches of reuben sandwiches using squeeze margarine, like this country crock brand:

            it actually does a nice job. -- and please, this is not a shout out invitation to the "eeew, i can't stand those fake foods" crowd.--

            the alternative, use softened butter (NOT melted butter, which just soaks in to the bread and makes a greasy mess!)

            1. re: alkapal

              Try bacon fat instead of butter. It makes a perfect grilled cheese! I am a recent convert - turned on to it by another CHer.

              1. re: lynnlato

                oh yeah, lynnlato, i love the bacon fat, too. but for lots of sanwiches, there is not enough bacon fat around -- at least not enough so that i can also make some baby limas with bacon fat, or fresh field peas, or good collards, or cornbread! ;-)

                1. re: alkapal

                  Yeah, you need a whole lotta bacon fat! I'd only break it out for my most favorite friends and family - ha!

                  Damn you CHers from turnin' me on to this stuff!!!! :-)

              2. re: alkapal

                I use the fake butter spread for my grilled cheese too, when I'm in a hurry. No shame in that.

                I never use regular butter. When I want a real grilled cheese, I use ghee because it's usually just soft enough at room temperature to spread, plus it tastes amazing.

                1. re: fallingup

                  Using grass fed butter with my cholesterol problem instead of regular or just "organic" butter got a stamp of approval from my cardiologist. Oils in diminushing quantity as per her recommendations are olive oil first, grass fed butter second, and peanut oil for frying. That's it! Oh, and oatmeal once a day. '-)

                  1. re: Caroline1

                    Caroline, this is good info. My SO just got the hammer on his diet. Apparently, he has hypertension and needs to cut out salt and drop 10 lbs. I imagine his cholesterol will come back elevated as well. I just told him of your suggestion of grass fed butter and oatmeal once a day. Where does one find grass fed butter? Does it taste different? He's looking forward to steel cut oatmeal - thanks!

                    1. re: lynnlato

                      I buy my grass fed butter here:
                      It freezes just fine, so to save on shipping I buy two orders of the 6 one pound blocks at a time. I get the unsalted, and frankly, no, it doesn't taste like non-grass fed, regardless of whether it's organic or not. Of course, grass fed is organic. Initially, the flavor is very mild, but with time you grow to really enjoy it. Today for lunch I had a small (4 oz) lobster tail (lower cholesterol than shrimp!) and drawn grass fed butter. It's a lot of fun to feel like you're sinning when you're really being angelic.

                      I do live in an area with a fair share of "gourmet' markets -- Whole Foods, Central Market, Sprouts, etc.) but not one of them carries grass fed buttfer or milk. If a pound of milk lasted as long as a pound of butter, I wouldn't be so hesitant to order it on line, but the shipping costs!

                      Oh, and for the record, I received my last order of butter during the summer (90 to 100F) and it came through just fine.

            2. I've also made it with mayo and definately do NOT prefer it.
              It works, guess it's just a matter of taste.