590388 Sat Jan 24 08:25:55 -0800 2009 86 31 Home Cooking 0 4353484 How do you make yours? What kind of cheese(es) do you use? What kind of bread do you use? What do you put on the bread? Do you use a grill pan, toaster oven, Foreman grill, something else? Do you add other ingredients like tomato, bacon, other stuff? Do you make it open-face or closed? And what do you like to serve alongside? Soup? Salad? Something else? To me, this is a perfect lunch for a cold winter's day. Help me make it even better. Sat Jan 24 08:25:55 -0800 2009 49600 CindyJ 1 4353493 Sourdough bread with cheddar cheese (maybe tomato or maybe not), with yellow mustard grilled on the Griddler and served with Campbell's tomato soup (made with milk). To me, this is the best snow-day lunch there could be! Sat Jan 24 08:29:00 -0800 2009 4353484 19900 jenhen2 2 4361902 Grilled cheese sandwich & tomato soup, definitely a regular combination on the school lunch menu when I was a kid. Tue Jan 27 09:20:41 -0800 2009 4353493 225290 hlehmann 1 4353518 My preference is havarti on jewish rye, salted butter on both sides, in a covered fry pan, 'til I get a golden brown crunch on the bread and nicely molten cheese. I have in the past dressed it up with tomato, bacon, crab, gravlox, and other items, but I returned to basics. Grilled havarti on rye with a bloody mary. The only better winter lunch in a northern climate I can think of is when your neighbor hits a deer with his truck and you carve out the backstraps while he is cursing his misfortune and broken headlight. Sat Jan 24 08:42:06 -0800 2009 4353484 57170 Veggo 2 4355745 Ah, yes... I remember it well. Backstraps and grilled cheese on rye with a Bloody Deery. Sun Jan 25 08:59:12 -0800 2009 4353518 137946 Scargod 3 4607678 oh, nm.... I just saw the post Sat Apr 18 16:45:01 -0700 2009 4355745 264146 kubasd 1 4353520 I like 'em with either Miracle Whip or mayonnaise instead of butter. It cooks up with a richer flavor. Sat Jan 24 08:42:30 -0800 2009 4353484 138851 ITry 2 4356788 Me too! Gives a nice little tang, but use a light hand or it can be too greasy. Otherwise, a good sharp cheddar, sometimes with another cheese, swiss or whatever's around, sprinkled with paprika and/or some fresh ground pepper on good firm whole grain bread. Maybe tomato if they're good and in season. I MUST USE MY CAST IRON for this which I get hot and then turn down to a medium flame. Makes the edges crispy. Tomato soup with this is my comfort food. Sun Jan 25 15:43:08 -0800 2009 4353520 189528 Whosyerkitty 2 4425265 Wait. You mean you put MW or mayo on the outside of the sandwich rather than butter? So you fry the sandwich in MW or mayo? How bizarre. I may have to try this tonight. Tue Feb 17 11:02:37 -0800 2009 4353520 53671 Davedigger 3 4529507 I put a thin film of Hellman's on my grilled cheese(s) (always changing) and grill them in butter in a cast iron skillet. But always mayo. Mon Mar 23 08:08:18 -0700 2009 4425265 253735 bayoucook 4 4559246 My husband does this too and it's so delish. He started doing it because he thought thats how his mom makes it. It's not! But it's turned into his 'secret' ingredient in the best grilled cheese and tuna melts! Wed Apr 01 17:40:20 -0700 2009 4529507 256326 nmurawsk 5 4559261 love tune and cheese melts. mmm. That trick with mayo on the outside, creates a gorgeous golden toasted bread. Wed Apr 01 17:46:05 -0700 2009 4559246 50431 chef chicklet 1 4353532 I use a nonstick saute pan and weigh the sandwich down with a plate. Try sprinking a little curry powder onto the bread before buttering it, being sure to distribute the curry evenly into the butter as you spread it. In summer, I use an electric wafflemaker so there's less kitchen heat. I don't use the curry if I'm adding tomato and/or cooked bacon, but then I use honey mustard inside. Preferred breads are sourdough, multigrain, and rye. I love Trader Joe's Roasted Red Pepper and Tomato Soup, adding a little milk or cream. Sat Jan 24 08:47:30 -0800 2009 4353484 159317 greygarious 1 4353534 One of my favorite simple/non-gourmet grilled cheese sandwiches was swiss cheese on rye bread, toasted in a skillet with a bit of butter. Just kind of press down on the bread with a spatula when the cheese starts to melt. Childhood recipe would be Kraft singles on Wonder bread. College dining hall recipe was white bread with Velveeta and they did a great job of really toasting the bread so it got super crunchy (it was pretty greasy IIRC) and of course served with tomato soup. In a pinch, if no soup available, I dip the sandwich in catsup. Used to get a fantastic grilled cheese sandwhich at a resto where they used sourdough, gruyere (I think...it's been 20 years), and chutney. Sat Jan 24 08:48:32 -0800 2009 4353484 11228 BeeZee 1 4353570 Cheddar and quince jam on a dark nut bread- both sides buttered and fried. Then served with a simple salad. Sat Jan 24 09:06:31 -0800 2009 4353484 155034 alwayscooking 1 4353604 I toast both sides of the bread until crispy by frying in a pan with butter. Good yellow cheddar and tomato on hearty white bread. Just had this a few days ago :) Sat Jan 24 09:22:34 -0800 2009 4353484 102095 vvvindaloo 1 4353616 I like a classic. Gruyere with country white bread lots of salted butter and rubbed with garlic. Pressed in a panini grill with a cast iron pan on top. The Silverton Grilled Cheese Book has many delicious recipes. Sat Jan 24 09:27:03 -0800 2009 4353484 10099 JudiAU 1 4353625 Hi CindyJ, Have you seen this Top 10 post from the Chowhound Team? http://www.chow.com/stories/10785 I have tried them all and they were delicious! I particularly like the ones with grapes and the one with Asian pear. I printed the whole article and it is in my recipe book. I have a sandwich press but sometimes I just do it in my toaster oven. I tend to just have some fruits or fruit juice with the sandwich because the saltiness of the cheese tends to make me a bit thirty. A shout out to the Chowhound Team! Thanks for the excellent post! :D Sat Jan 24 09:29:27 -0800 2009 4353484 54254 kobetobiko 2 4362678 We loved the Banana and Fromage Blanc Grilled Cheese from that top 10 list! It was quickly adapted right after the New Year. We first created slices of traditional egg/cream batter french toast made from Challah and then sandwiched the bananas slices and cheese between two pieces of premade french toast and baked an entire platter of these goodies off in a 350 oven until the cheese melted. Huge hit with the family! Tue Jan 27 12:19:25 -0800 2009 4353625 36312 HillJ 1 4353704 I just had grilled cheese last night. Used some day old sourdough bread, and my favorite cheese, the Gruyere de Comte. I did them on my oven center griddle, using a sea salt butter from Vermont. I usually like to serve it with traditional tomato, but last night we had chicken & orzo soup. Tasty meal. Sat Jan 24 10:09:43 -0800 2009 4353484 243273 pacheeseguy 1 4354010 My recent favorite filling combination has been sharp cheddar with some spicy tamarind pickle thrown in. (sounds weird, and maybe it is, but I like it) I usually go for pickled or spicy items (e.g., chipotle in adobo) in grilled cheese, though for a while I was on a kick of gruyere + roasted thinly sliced butternut squash. Brie + fruits is another good combo! Sat Jan 24 12:10:47 -0800 2009 4353484 49653 another_adam 2 4584033 I LOVE the idea of tamarind pickle in a grilled cheese! I find a little acid and heat really helps offset the creaminess and richness of grilled cheese. We are doing a BUNCH of grilled cheese in honor of national grilled cheese month...Maple-glazed bacon grilled cheese, anyone? http://pithyandcleaver.com Fri Apr 10 07:19:30 -0700 2009 4354010 146162 maggiej 1 4354023 My favorite is pretty basic: Havarti, Oatnut Bread buttered on the outside only, done in a frying pan. Since I am expecting and cannot have unheated lunchmeat, lately I have been adding ham or turkey, but that is probably not really a grilled cheese. Mango chutney on a havarti grilled cheese is also very delicious. Sat Jan 24 12:16:57 -0800 2009 4353484 82243 ArikaDawn 2 4607688 I love grilled cheese using oatnut bread! Lately I've been having mine with jarlsburg and tomato with a little spicy mustard inside, buttered with salted butter, and cooked in my cast iron, weighted down with a plate and can.... this might derail my dinner plans... Sat Apr 18 16:48:51 -0700 2009 4354023 264146 kubasd 1 4354144 Buttered supermarket sourdough, extra-sharp cheddar on one slice, jalapeño jack on the other, sometimes with a slice of (grilled) ham or salami in the middle. Favored alternatives are cheddar with either peanut butter (good for ya!) or braunschweiger (bad for ya!), depending on the latest cholesterol screening... All done on an iron griddle, anyway. When I get my new old Wedgewood range put in, it's got the griddle-in-the-middle feature, and that'll be a whole new game! Sat Jan 24 13:09:37 -0800 2009 4353484 11478 Will Owen 1 4354168 I make my own bread a lot, so I usally use that. It's basically a sourdough type (although i cheat by using instant sourdough stuff and and a tiny bit of vinegar). Swiss Cheese, tomato, sometimes bacon, and sometimes a very very thin slice of Sweet vidallia . Construct the sandwich (I often use two pieces of cheese - one on each piece of bread to make sure it all holds together), butter the top lightly. Melt a 1/2 tsp or so of butter in a saute pan to medium, add the sandwich and then cover. Usually as the butter is real sizzly and almost browning, it's time to turn. The cover helps make sure the cheese is melting properly, especially if it just came right out of the fridge. I cook the second side uncovered. Usually serve it with NE style clam chowder (and if I"ve added bacon to the chowder, I don't add it to the sandwich) and maybe a sweet pickle or two. Sat Jan 24 13:18:12 -0800 2009 4353484 204342 FriedClamFanatic 1 4354186 my favourite is wonder white bread with coon cheese and a few tomatos although they are optional depending on my mood butter inside and outside of bread and put inside a thing we called a toasted cheese maker because that all we used it for it makes the sandwhich into to perfect triangles with the cheese safley locked inside the crusts its fantastic we made them for lunch in winter nearly every day when it was winter school holidays. Sat Jan 24 13:26:39 -0800 2009 4353484 235412 umbushi plum 1 4354397 Mexican Velveeta on Oroweat Extra Sour Rye, buttered outside only, grilled in covered cast iron skillet until cheese oozes out and browns around the edges. Served with New England style clam chowder. Sat Jan 24 15:07:25 -0800 2009 4353484 218554 BeefeaterRocks 1 4354462 I love a grilled cheese sandwich with sharp cheddar on cinnamon raisin bread. I put two pieces of the bread in a buttered skillet, toast on one side, flip, then add the cheese to the hot buttery side of one of the slices of bread. After the other side gets toasty and buttery, I place the cheese-less bread onto of the slice with the cheese, press and just cook until the cheese is nice and melted. This is such comfort food for me. I never pair it with soup or anything, though. Sat Jan 24 15:32:05 -0800 2009 4353484 52342 alliebear 2 4362841 I like sharp cheddar and very thinly sliced tart apple on cinnamon bread. Tue Jan 27 12:56:15 -0800 2009 4354462 16406 ziggylu 3 4606076 Sharp cheddar, tart apple, and bacon on rye. Though cinnamon bread sounds awfully good too. Fri Apr 17 20:08:06 -0700 2009 4362841 131105 Emmmily 4 4608373 Do you cook the apples first or just slice and grill inside the sandwich? Sun Apr 19 02:38:12 -0700 2009 4606076 52342 alliebear 5 4620277 I just slice 'em and use 'em raw - adds a little crunch. (Well, so does the bacon, but it's a different crunch.) They do get softened a bit as the sandwich cooks, and from the oil from the melting cheese. Wed Apr 22 20:28:36 -0700 2009 4608373 131105 Emmmily 1 4355670 Wow! I really didn't expect so many variations. So, if I can sum it up, it's basically (1) any kind of melting cheese, (2) on any kind of bread, (3) with or without additional garnish, (4) made on any kind of melting device. I should have guessed! :) Sun Jan 25 08:30:53 -0800 2009 4353484 49600 CindyJ 1 4356079 9-grain bread, a combination of whatever cheeses we have open in the fridge, mayo on the inside of mine only, unsalted butter on the outside. Cooked in a frying pan pressed with a spatula during cooking. SO will sometimes have Mrs. Dash on the inside of his. My favorite soup to serve alongside is a nice creamy lobster bisque. Sun Jan 25 11:09:34 -0800 2009 4353484 237929 tracylee 1 4356080 Gruyere is my favorite, followed by mozzarella and pesto! I use a panini press because it is quick, but the best is pan fried with butter. Sun Jan 25 11:10:12 -0800 2009 4353484 253108 wineos 2 4557453 Fresh mozz and pesto on sourdough is AWESOME. My other favorite is thick cut ham (ideally leftover from a roast) with cheddar on either sourdough or rye. Wed Apr 01 09:06:03 -0700 2009 4356080 150060 BigE 3 4559229 Love mozz and pesto w/thinly sliced roma tomato Wed Apr 01 17:34:21 -0700 2009 4557453 54744 rozz01 1 4356861 Buttered sour dough, Cashel blue cheese and pecans. Mmmmmmmm. Thick white bread, buttered, dubliner cheese and mushrooms. A cast iron frying pan. Sun Jan 25 16:17:45 -0800 2009 4353484 259263 bigfellow 2 4357102 Love the blue cheese and pecab idea - thanks! Maybe I'll substitute the walnuts lurking in my cupboard. Sun Jan 25 17:51:59 -0800 2009 4356861 155034 alwayscooking 1 4357060 For a plain grilled cheese I like havarti on a strong WW bread. I also LOVE grilled cheese with sauerkraut! Like a vegetarian reuben sandwich. Sun Jan 25 17:33:59 -0800 2009 4353484 39328 IndyGirl 1 4357923 I always use butter. I use all kinds of cheeses with all kinds of bakery bread: ciabatta, salolio, bakery white, bakery italian, rosemary flavored, whatever looks good. I use any good cheese I have on hand: provolone, cheddar, swiss, pepper jack, mozzerella. In addition to the traditional combinations such as tomato, basil, mozzerella, I enjoy apple and mustard with cheddar and a smear of refried beans with pepper jack and some hot sauce. I prefer a toasted cheese sandwich to a grilled cheese sandwich, however. I heat my oven to 400 degrees and make the sandwiches on a baking sheet or aluminum foil. I turn the sandwiches once during cooking. I love the flavor texture of the buttered bread after toasting in the oven. It's crunchier and contrasts well with the soft, melted cheese in the sandwich. Mon Jan 26 06:00:12 -0800 2009 4353484 259124 restless 1 4357963 Grilled cheese and bacon sanwiches bring back some of my earliest food memories. My father, who was a typical 50's father would make my breakfast every day. One of my treats would be a grilled cheese and bacon using regular old yellow american which was somehow much better back then when it was freshly sliced at the Daitch dairy counter with crisply cooked bacon and rye toast that was sliced to order at the bakery. He would cook the bacon first, and then save some of the grease for grilled cheese.. Memories. Mon Jan 26 06:21:02 -0800 2009 4353484 64459 jnk 1 4358329 I currently use a panini maker for my grilled cheese sandwiches and the cheese varies between parmesan and swiss cheese with mustard, both on dark rye bread. However, my favorite all time grilled cheese is sharp cheddar with pickles. Alas, I no longer live in a city where good normally priced cheddar is available. Mon Jan 26 08:37:12 -0800 2009 4353484 180127 cresyd 1 4360194 So Cindy, Since you didn't stop by to sample my version, why don't you tell us all what your favorite is? Mon Jan 26 17:30:37 -0800 2009 4353484 204342 FriedClamFanatic 2 4361861 I didn't stop by because I didn't get the invitation in time. :) I can't say that this is my favorite, but it turned out really well. I was in Wegman's and bought a loaf of crusty semolina bread, some dill havarti, and bacon. I sandwiched the (cooked) bacon between slices of havarti, buttered the outside of the bread, and grilled it on my Foreman Grille (which gets very little use). I'm almost embarrassed to say this, but I served it with a bowl of Campbell's Tomato Soup. Maybe my next challenge should be to find a really good tomato soup recipe. Tue Jan 27 09:10:27 -0800 2009 4360194 49600 CindyJ 3 4362929 Sounds good to me! Tue Jan 27 13:18:33 -0800 2009 4361861 204342 FriedClamFanatic 1 4361811 so many varieties! i like using kalamata olive bread. i spread pesto on each inner slice, add fontina cheese and sliced tomato. there's also manchego, prosciutto & pepper jelly (which i stole from RR). i always butter each slice and fry on a cast-iron grill pan Tue Jan 27 08:54:41 -0800 2009 4353484 207355 jmullen1251 2 4362626 ...and now I know what I'm having for dinner tonight! Olive bread...fontina...pesto = delicious. Thanks!! Tue Jan 27 12:05:52 -0800 2009 4361811 151336 BaltoPhilFood 1 4361878 I make the Zuni Cafe's grilled cheese sandwiches brushing the bread with EVOO infused with sage leaves and peppercorns. So it goes like this: Compose the sandwich with Havarti or Gruyère & bread of your choice.... I like seedless rye or a country white sourdough, Brush the outside of the bread with the EVOO, Grill.... I use a G. Forman grill. Make mine a gin Bloody Mary.... Tue Jan 27 09:15:38 -0800 2009 4353484 75332 Gio 1 4361939 Whole wheat bread, almost any meltable cheese that's in the house, and a little brown mustard. Heat two cast iron pans until they almost start to smoke, turn off the burner, put the sandwich in one pan and lay the other pan on top. Takes about 30 seconds or so to cook. I usually spray a little vegetable spray on the pan surfaces first, but my pans are so old that nothing really sticks to them anymore, inside or out. And of course a pickle on the side. Tue Jan 27 09:27:25 -0800 2009 4353484 225290 hlehmann 1 4362851 Grilled cheese is one of my favorite foods. I'm happy to use whatever bread and cheese I have around but my absolute favorite is very simple: Seeded Rye with swiss cheese. Butter the outside of the bread and cook on very low heat in a cast iron pan. Grilled Swiss on Rye one of my very favorite foods actually. Tue Jan 27 12:57:41 -0800 2009 4353484 16406 ziggylu 1 4418079 Here's what I've been doing lately that I love although it's so bad for me. I saute sliced baby bellas in butter with some crushed red pepper and garlic. Then I put that with shaved parmesan or romano - whatever I can get - and sometimes some arugula or spinach on slices of seriously buttered sourdough and saute it in butter in the fry pan. Yum, yum, ooh, delicious. I wish I had one tonight. Sat Feb 14 17:38:37 -0800 2009 4353484 231691 rlricki 2 4429308 Now that sounds goooood.... Gonna have to try it. Way beyond my usual half-cheddar, half-mozzarella on whole wheat, though that's good too. Wed Feb 18 12:49:03 -0800 2009 4418079 98500 Bat Guano 1 4418364 my favorite is decidedly unfussy- wonderbread white with boards head white american. the trick i use is to butter the outside of the bread and sprinkle it with bit of salt before setting it on a non-stick surface on low heat. low and slow is my mantra for grilled cheese. i like to serve it with roasted red pepper and tomato soup with a few shavings of pecorino on top. Sat Feb 14 20:55:14 -0800 2009 4353484 240335 njchowgal 1 4419026 Sourdough rye bread, buttered. Ementhaler or Gruyere cheese. Toast it up nicely in a skillet, and when it's done, dip it in HP steak sauce. It's one of only two things my husband makes, but wow, it's good! Sun Feb 15 08:47:13 -0800 2009 4353484 155583 modthyrth 1 4419234 Sharp cheddar, tomato, fresh black pepper and oregano on sourdough. Brie with turkey and cranberry sauce on sourdough. Havarti with thinly sliced chicken breast, bacon, avocado, spinach and lots of pepper on a fresh bolillo. I use two iron skillets for grilling sandwiches. The one that goes on top of the sandwich is screaming hot, the one underneath is not quite so hot. Sun Feb 15 10:14:14 -0800 2009 4353484 75012 jencounter 1 4422950 The best grilled cheese I've made so far was this Bacon, Cheddar & Grilled Tomato Panini - classic flavors, feels like home :-) http://paninihappy.com/bacon-cheddar-grilled-tomato-panini/ Mon Feb 16 16:25:17 -0800 2009 4353484 199789 PaniniKathy 1 4422967 Sourdough, cheddar, cilantro leaves, sriracha, red onion. Buttered on the outside and smashed flat on the skillet for golden brown crunch. Mon Feb 16 16:33:44 -0800 2009 4353484 22627 MaspethMaven 2 4431010 Mmmmm, That sounds amazing, and I'm going to have to go get some cilantro just to try this! Wed Feb 18 21:10:42 -0800 2009 4422967 234594 wonderflosity 3 4607698 that does sound awesome.... Sat Apr 18 16:53:06 -0700 2009 4431010 264146 kubasd 1 4428794 It sounds crazy, but my absolute favorite is muenster and cream cheese on whatever sandwich bread I have on hand, which is usually whole wheat. I'll spray the outsides of my sandwich with non-stick cooking spray (you know, to keep it healthy) and melt the whole thing on my Foreman grill until the cheese is melted through and the bread is browned. Every time I make this, people will mock it and make faces until I let them try it. Then I usually end up making them for everyone that's there. Inspired by "The Terrapin" specialty bagel at Bagel Place in College Park, MD. Pairs well with intoxication. Wed Feb 18 10:41:19 -0800 2009 4353484 169038 hamsandwich 1 4429044 White or sour dough bread, Dubliner and mushrooms...and sometimes, bacon. But it has to be maple smoked.... Wed Feb 18 11:45:33 -0800 2009 4353484 259263 bigfellow 1 4429161 Our childhood sandwiches were called TOASTED cheese, and were made in one of those electric presses that convert to waffle irons. Always liked any kind I could get, but was blown away when I discovered sourdough bread, which instantly became my grilled bread of choice no matter what was inside. My three favorites are (1) sharp cheddar alone or with pepper jack, (2) cheddar and liverwurst, (3) cheddar and peanut butter. I was all grown up when I discovered that last one, and when I told my mom about it she gaped at me and said, "Good lord - that was your dad's favorite!" And here I thought I'd invented it... Wed Feb 18 12:14:03 -0800 2009 4353484 11478 Will Owen 1 4430619 Sesame Semolina... buttered, maille extra hot dijon w/taleggio in thin slices layed. The stinky goodness is pure comfort! Wed Feb 18 19:13:00 -0800 2009 4353484 54744 rozz01 1 4432573 Smoked gouda on sourdough w/ capers, shallot and tomato, fresh crack white pepper & a pinch of dried tarragon. Buttered and fried in a cast iron skillet. Thu Feb 19 10:49:07 -0800 2009 4353484 259011 Demented 1 4529439 This is not my usual but a favorite for when I have time: I cobble together a "fancy sandwich" with pre-frozen breaded chicken patties (using the bell and evans kind that are pre-stuffed with cheese, I know it sounds trashy, but they are actually delicious and quality). I fry up a chicken patty, use two hearty slices of whole wheat, preferably the kind with lots of caraway of other seeds thrown in, but not rye because I want a somewhat neutral flavor. On top of the chicken patty goes a slice of Tillamook vintage white aged cheddar). Then comes mustard and ketchup. Sometimes I like to add bread-and-butter pickles to the sandwich. Then I mix together a quickie guacamole of mashed avocado, lime juice, and a pinch of salt, and add a spoonful or two atop the sandwich. And thats how I like my grilled cheese. Mon Mar 23 07:45:42 -0700 2009 4353484 190789 feltlikealifetime 1 4556506 1 slice really great multigrain and nutted bread, 1 slice muenster cheese, 1 thin slice mortadella salami, 1 more slice muenster cheese, and top with another slice of the great bread. Pan fry in butter til crispy and melty. Serve with stoneground mustard for dipping, and sweet potato fries. Tue Mar 31 22:45:00 -0700 2009 4353484 273764 RikiTikii 1 4556577 Brie, Ham, Honeycup Mustard, Rye bread. YUM Wed Apr 01 00:01:21 -0700 2009 4353484 86221 lulubelle 1 4557507 i love grilled cheese, fontina, cheddar, monterey any of them, on a nice buttered bread on the grill. But I am working towards a grilled pimento cheese. soon,very soon. Wed Apr 01 09:20:52 -0700 2009 4353484 50431 chef chicklet 2 4559346 I love grilled pimento cheese, with those sour dill hamburger pickles, the thin ones like on a fast food burger. Spread the pimento cheese, I usually add 4 of those pickle slices, then close it up and grill it. Wed Apr 01 18:09:02 -0700 2009 4557507 124908 jeanmarieok 1 4557532 At what point does a grilled cheese turn into a panino? Wed Apr 01 09:27:44 -0700 2009 4353484 12139 paulj 1 4559341 Sharp cheddar on sourdough. Teleme on sprouted whole wheat. Swiss on rye. And my recent favorite: brie and sliced granny smith apples on brioche. Mmmm. Wed Apr 01 18:08:09 -0700 2009 4353484 58743 alanbarnes 1 4582137 Just recieved a kilo of comte...that means a grilled cheese party this weekend! Thu Apr 09 13:16:12 -0700 2009 4353484 259263 bigfellow 1 4583299 Double Gloucester Cheese. Pan fried. Sometimes, a thin slice of Vidalia onion. Thu Apr 09 20:34:08 -0700 2009 4353484 22801 bkhuna 1 4583378 Take a slice or two of lebonon Bologna, chop it and fry it, take two slices of "italian style" white bread top with american or deli cheddar, put crisped lebonon in between cheese slices. Toast bread in fat from lebonon bologna...mmmmm. Still a grilled cheese cause there isn't a lot of meat Thu Apr 09 21:13:34 -0700 2009 4353484 76938 Bigley9 1 4584305 mmm last night i made pressed grilled cheese with a healthy dose of brie, bacon, spinach and tomatoes - melty goodness! Fri Apr 10 08:51:27 -0700 2009 4353484 207355 jmullen1251 1 4605720 Comfort Food topic NICE! Mine is easy and simple, Asiago Bagel from Panera sliced Butter the cut side and build it inside out so the top and bottom of the bagel are in the center with two slices of American. Grill until well browned, YUM Fri Apr 17 16:50:42 -0700 2009 4353484 56331 firestalker 1 4605739 Local "brown" and "white" bread. Local Mozzarella. Chile flakes. Sandwich press. I make bread and bring cheeses back from my trips - but these don't go into my grilled cheese sandwiches. Fri Apr 17 17:01:04 -0700 2009 4353484 36661 Sam Fujisaka 2 4605804 The Chowhound southern dames have converted me from grilled cheese (on my profile) to pimiento cheese sandwiches. I had another today for lunch, with chipotle powder. I can grate cheddar, dice a pimiento, mix with Hellmans and chipotle, and lather on Pepperidge Farm bread, all during a 60-second commercial break from a Doris Day movie. It's like being on a NASCAR pit crew, only different. Fri Apr 17 17:34:25 -0700 2009 4605739 57170 Veggo 3 4607455 Good news on the conversion to PC sandies. Now, thump that NASCAR airgun against that hairy chest, three times, then look left and right to make sure nobody's watching, then reach for one of them cucumber sandwich doilies. Not all them PC southerners is dames (says FF as he caresses the airgun callus on his index finger). They just know good eats. Sat Apr 18 14:59:36 -0700 2009 4605804 17562 FoodFuser 4 4607673 I think it's time for uncle Veggo to embrace Michelle Shocked's mellifluous advice; the secret to a long life is knowin' when it's time to go. Sat Apr 18 16:42:51 -0700 2009 4607455 57170 Veggo 1 4606013 To add to the list, one of my favorites is to stuff a pita with a mix of goat cheese and something that melts gooey - like mozzarella - place it in a buttered pan and then put another pot on top to weight it. Flip and cook until the pita is crispy and the cheese is molten. You can add onions and other stuff - and if you nuke or otherwise heat the onions for a little bit in water the taste is subdued. My daughter likes it with sliced tomato; they get hot and juicy. Another weirder option is a reverse grilled cheese. I take cheese that melts easily, like shredded mozzarella - I prefer whole milk - and spread that out in a pan. Then add blue cheese (or cheddar or whatever) on top and cook until the cheese bubbles and bubbles and makes a crust underneath - you can look under and see. Then take some thin slices or chopped up bits of bread (and something else you might like, but not in large quantity) and put that on top and roll it up or fold it so the toasty burnt cheese is on the outside. This is also a way to make an odd egg dish; you beat some eggs with spices - like herbes de provence - and spread on top of the cheese and then cover. Because the cheese is hot but is a barrier to the pan, the eggs don't brown but cook - the cover really helps and lets you control how runny the top is. You can slide the whole thing on to a plate or roll or fold it. If you really want to get fancy, top with something rich and creamy. Fri Apr 17 19:20:35 -0700 2009 4353484 71350 lergnom 1 4606093 Totally lowbrow, totally bad for you, but american cheese and breakfast sausage on white. Usually if I get a craving I'll go to a diner and order one, but I've made it myself at home a few times and man, is that good. Fri Apr 17 20:16:39 -0700 2009 4353484 131105 Emmmily 1 4607705 Homebaked sourdough, or sometimes Russian Rye...a slice each of muenster, edam, and provolone, toasted in a cast iron pan with clarified buerre noisette. Occasionally I'll slip in a slice of roast pork or ham, thin slices of dill or half-sour pickle, and dijon mustard. The grilling with mayo idea is interesting...I'll have to try that! But Miracle Whip sounds pretty nasty...not enough fat in it to get a good "toast" to the bread (aside from Miracle Whip being evil in and of itself...LOL!) Sat Apr 18 16:56:52 -0700 2009 4353484 116047 The Professor 1 4652818 Made 2 kinds of grilled cheese this rainy Sunday with some ingredients we picked up from the farmer's market- (Sandwich 1)Multigrain bread, Italian Herb Raw Milk Cheddar, Fresh Basil...also drained some roasted red peppers and put them on there too. rubbed the outside of the bread with garlic and olive oil and some fresh grated parm (added crispy saltiness to outside), cooked in cast iron skillet with kettle on top to press. Served with Roasted Red Pepper & Tomato Soup from Trader Joe's, added some basil and parm to that as well..heaven (Sandwich 2) Same Multigrain bread, goat gouda, apple butter, mayo on outside (got the tip from this board from ITry, Whosyerkitty, bayoucook, etc. so glad I tried, it's great!) dipped in Dijon w/a little mayo stirred in. Oh sweet, tangy, smoky, salty delicious! Mon May 04 10:30:33 -0700 2009 4353484 151336 BaltoPhilFood 2 5086816 i second the parmesan on the outside. i like a bit of powdered parmesan cheese on the buttered sides of the bread or directly in the pan underneath where the sandwich will be placed. the cheap powdered kind is actually ideal for this because it's fast and the texture is just right, but super-finely grated high-quality parmesan is best. coated unevenly, areas with a thin, light powdery coating just give extra flavor and texture oomph, while small clumps here and there will absorb butter to create crisp, savory bits of toasted cheese on the outside of your sandwich. mmm... so tasty. adds such heavenly texture to the whole sandwich. try on other grilled sandwiches, too, depending on the filling. grilled tomato inside tempers the added saltiness of the parmesan, and sometimes fresh spinach leaves, too. just worked myself into a grilled cheese frenzy. think i'll go make one now. :) Wed Oct 07 16:33:52 -0700 2009 4652818 1106565 tastelifetwice