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Grilled Cheese Sandwiches

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.

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  1. 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!

    1 Reply
    1. re: jenhen2

      Grilled cheese sandwich & tomato soup, definitely a regular combination on the school lunch menu when I was a kid.

    2. 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.

      2 Replies
      1. re: Veggo

        Ah, yes... I remember it well. Backstraps and grilled cheese on rye with a Bloody Deery.

      2. I like 'em with either Miracle Whip or mayonnaise instead of butter. It cooks up with a richer flavor.

        5 Replies
        1. re: ITry

          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.

          1. re: ITry

            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.

            1. re: Davedigger

              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.

              1. re: bayoucook

                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!

                1. re: nmurawsk

                  love tune and cheese melts. mmm. That trick with mayo on the outside, creates a gorgeous golden toasted bread.

          2. 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.

            1. 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.

              1. Cheddar and quince jam on a dark nut bread- both sides buttered and fried. Then served with a simple salad.

                1. 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 :)

                  1. 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.

                    1. Hi CindyJ,

                      Have you seen this Top 10 post from the Chowhound Team?
                      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

                      1 Reply
                      1. re: kobetobiko

                        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!

                      2. 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.

                        1. 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!

                          1 Reply
                          1. re: another_adam

                            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

                          2. 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.

                            1 Reply
                            1. re: ArikaDawn

                              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...

                            2. 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!

                              1. 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.

                                1. 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.

                                  1. 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.

                                    1. 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.

                                      4 Replies
                                      1. re: alliebear

                                        I like sharp cheddar and very thinly sliced tart apple on cinnamon bread.

                                        1. re: ziggylu

                                          Sharp cheddar, tart apple, and bacon on rye. Though cinnamon bread sounds awfully good too.

                                          1. re: Emmmily

                                            Do you cook the apples first or just slice and grill inside the sandwich?

                                            1. re: alliebear

                                              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.

                                      2. 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! :)

                                        1. 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.

                                          1. 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.

                                            2 Replies
                                            1. re: wineos

                                              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.

                                              1. re: BigE

                                                Love mozz and pesto w/thinly sliced roma tomato

                                            2. Buttered sour dough, Cashel blue cheese and pecans. Mmmmmmmm.

                                              Thick white bread, buttered, dubliner cheese and mushrooms.

                                              A cast iron frying pan.

                                              1 Reply
                                              1. re: bigfellow

                                                Love the blue cheese and pecab idea - thanks! Maybe I'll substitute the walnuts lurking in my cupboard.

                                              2. 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.

                                                1. 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.

                                                  1. 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.

                                                    1. 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.

                                                      1. So Cindy,

                                                        Since you didn't stop by to sample my version, why don't you tell us all what your favorite is?

                                                        3 Replies
                                                        1. re: FriedClamFanatic

                                                          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.

                                                            1. re: CindyJ

                                                              I grew up with Campbell's, didn't even like it ... and to this day I think that's what tomato soup is supposed to taste like. Some things die hard ... and that's OK ;)

                                                          1. 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

                                                            1 Reply
                                                            1. re: jmullen1251

                                                              ...and now I know what I'm having for dinner tonight! Olive bread...fontina...pesto = delicious. Thanks!!

                                                            2. 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....

                                                              1. 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.

                                                                1. 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.

                                                                  1. 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.

                                                                    1 Reply
                                                                    1. re: rlricki

                                                                      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.

                                                                    2. 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.

                                                                      1. 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!

                                                                        1. 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.

                                                                          1. The best grilled cheese I've made so far was this Bacon, Cheddar & Grilled Tomato Panini - classic flavors, feels like home :-)


                                                                            1. Sourdough, cheddar, cilantro leaves, sriracha, red onion. Buttered on the outside and smashed flat on the skillet for golden brown crunch.

                                                                              2 Replies
                                                                              1. re: MaspethMaven

                                                                                Mmmmm, That sounds amazing, and I'm going to have to go get some cilantro just to try this!

                                                                              2. 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.

                                                                                1. White or sour dough bread, Dubliner and mushrooms...and sometimes, bacon. But it has to be maple smoked....

                                                                                  1. 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...

                                                                                    1. Sesame Semolina... buttered, maille extra hot dijon w/taleggio in thin slices layed. The stinky goodness is pure comfort!

                                                                                      1. 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.

                                                                                        1 Reply
                                                                                        1. re: Demented

                                                                                          Thought I was the only one who liked fried cheese sandwiches. My Dad used to do this with left over sandwiches from picnics. Usually they were cheddar cheese and tomato - fried in lard.

                                                                                          Those were the days when we could eat real unhealthy food and not get fat.

                                                                                        2. 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.

                                                                                          1. 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.

                                                                                            1. Brie, Ham, Honeycup Mustard, Rye bread. YUM

                                                                                              1. 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.

                                                                                                1 Reply
                                                                                                1. re: chef chicklet

                                                                                                  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.

                                                                                                2. At what point does a grilled cheese turn into a panino?

                                                                                                  1. Sharp cheddar on sourdough.

                                                                                                    Teleme on sprouted whole wheat.

                                                                                                    Swiss on rye.

                                                                                                    And my recent favorite: brie and sliced granny smith apples on brioche.


                                                                                                    1. Just recieved a kilo of comte...that means a grilled cheese party this weekend!

                                                                                                      1. Double Gloucester Cheese. Pan fried.

                                                                                                        Sometimes, a thin slice of Vidalia onion.

                                                                                                        1. 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

                                                                                                          1. mmm last night i made pressed grilled cheese with a healthy dose of brie, bacon, spinach and tomatoes - melty goodness!

                                                                                                            1. 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,


                                                                                                              1. 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.

                                                                                                                3 Replies
                                                                                                                1. re: Sam Fujisaka

                                                                                                                  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.

                                                                                                                  1. re: Veggo

                                                                                                                    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.

                                                                                                                    1. re: FoodFuser

                                                                                                                      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.

                                                                                                                2. 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.

                                                                                                                  1. 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.

                                                                                                                    1. 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!)

                                                                                                                      1. 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!

                                                                                                                        7 Replies
                                                                                                                        1. re: BaltoPhilFood

                                                                                                                          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.

                                                                                                                          1. re: tastelifetwice

                                                                                                                            Oh my, I guess I am the only one that loves "open-face" grilled cheese. Rye, sourdough, english muffin.. preferred breads. Lightly butter the bread, layer of shredded extra sharp cheddar cheese-sprinkle of a "greek" season I have.. broil until the cheese bubbles to almost burn. Variations according mood/and what's on hand: Chopped tomatoes, fresh pepper, basil, oregano... thin thin pieces white (vadalia in season-yum) onion - mix the cheddar w/mozzarella - or that mexican shredded cheese mix is fast and good. Served with Tomato soup - dipping the slice into soup--yum yum. The absolute comfort food for me.

                                                                                                                            1. re: cvail

                                                                                                                              Something along this line was a common supper item when I was growing up. Usually swiss cheese and a slice of bacon. Haven't done much myself.

                                                                                                                              Put the bread under the broiler to toast one side, then turn over, and top with cheese and bacon. Toast till cheese is melted and bacon curls

                                                                                                                              1. re: paulj

                                                                                                                                I grew up on those oven grilled open face cheese sandwiches too!

                                                                                                                                1. re: Bigley9

                                                                                                                                  Me too, Bigley9-- don't remember Mom making the "closed"!

                                                                                                                              2. re: cvail

                                                                                                                                Open-face is how I do tuna or salmon salad with cheese, a renegade concept whose origins were a crab and melted cheese sandwich that the Anchorage AK airport coffee shop used to offer on Fridays back in the mid-'60s: toast an English muffin, lay on plenty of whatever-fish salad and run that in to get hot, then lay on strips of yer favorite cheese, my current one being a stunning grass-fed New Zealand Cheddar from Trader Joe's. Put that in to melt, then consume. Bo Dacious.

                                                                                                                                1. re: Will Owen

                                                                                                                                  We call that a tuna melt around here. A luncheonette staple.

                                                                                                                          2. My favorite grilled cheese combo is pumpernickel bread with muenster cheese so good!!!!

                                                                                                                            1. My favorite is smoked cheddar on honey whole wheat, grilled with butter in a skillet. Closed, of course--otherwise we'd be talking cheese toast, which is a whole different animal.

                                                                                                                              I like to serve with generous amounts of Stonewall Kitchen Bourbon Molasses Mustard (which is made with whole mustard seeds), and cole slaw on the side. Really yummy ...

                                                                                                                              1. Open face sandwich - strong raw-milk brie on ciabatta, with salt sprinked over - baked in the oven then browned under the grill (broiler) till the cheese has a medium brown crusty surface and is liquid undeneath.

                                                                                                                                1. A couple of my faves have been mentioned, apple/cheddar, pear/cheddar, jalapeno/cheddar (I really like cheddar!).

                                                                                                                                  My new fave is feta, cheddar, and sliced avocado, with a bit of freshly ground pepper. Awesome!

                                                                                                                                  1. Tonight we're having Cypress Grove Bermuda Triangle on San Juan Island 9-grain bread

                                                                                                                                    1. I tried two new variations this past week.
                                                                                                                                      First was with Ewephoria, a nice sweet sheep's milk Gouda. Very tasty.
                                                                                                                                      The other was right after Christmas. Made a grilled ham & cheese
                                                                                                                                      using left over baked ham and added a slice of Red Dragon.
                                                                                                                                      It's a welsh cheddar, aged in ale and with whole mustard seed.
                                                                                                                                      Very tangy, strong horseradish type kick to it. Wonderful sandwich!

                                                                                                                                      1 Reply
                                                                                                                                      1. re: pacheeseguy

                                                                                                                                        The Red Dragon sounds delicious! I'll have to look for it.

                                                                                                                                      2. i'm a bit of a grilled cheese freak... here are some of the ways i get down:

                                                                                                                                        1) the staple: cheddar, muenster, avocado, tomato on milton's whole grain bread.
                                                                                                                                        2) bizarrely beautiful: brie, chipotle en adobo, sliced papaya, basil on sourdough.
                                                                                                                                        3) most recent concoction: valbreso feta, sliced plum, basil, balsamic vinegar on crusty olive bread.

                                                                                                                                        i pretty much always eat my grilled cheese with a side salad of fresh herbs and avocado. and i always grill it on the stove in a pan or on a griddle, usually with a pot of water on top to weigh it down. i'd never really even considered another way... baking sounds great, but when i want my grilled cheese, i want it instantly. that said, i'm off to make a sandwich (not sure what, but something with goat brie, for sure!).

                                                                                                                                        1. Grilled cheese is my favorite food in the world.
                                                                                                                                          My personal favorites are sharp cheddar on rye or a gruyere/comte mixture on sourdough. I always sprinkle a little parm on any kind of GC, and I also put a tiny bit of mayonnaise on the inside of the bread. I use good salted butter in the pan, not on the bread. I also throw in some herbs when I have them, or put scrambled eggs in.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: sourgirl

                                                                                                                                            Ooh, yes to cheddar on rye, but I put in sliced dill pickles and some stoneground mustard. Or also good is a whole wheat, with brie and a tart cranberry relish.

                                                                                                                                            But the all time best of the best is and remains a hearty bread (I love oatnut) , cheddar and some questo fresco and roasted sliced green hatch NM chiles. All grilled cheese sammiches should be cooked in butter and if you do it right, the butter should automatically "noisette" on you.

                                                                                                                                            1. re: aggiecat

                                                                                                                                              Jewish deli rye with mozzarella for me cheddar for him and thinnest slices of onion same with tomatoes salt and pepper, cast iron pig on top, eat

                                                                                                                                          2. I love a grilled cheese sandwich and it's my usual late night Sunday snack. I had a very good combination tonight - simple, yet tasty with sharp cheddar and Colby Jack on wheat bread. I opted for a good helping of President butter which a few months ago became my favorite butter for grilled cheese. I had a few chores to do around the house so went for the low and slow which I usually can't tolerate as I want the sandwich as soon as the craving hits, but put the cast iron on the lowest oven setting and cooked nearly 6-7 minutes per side and it was perfect. I was a in a cheesy mood and put in 3 slices of cheese (I usually do 2 slices) and figured you can never have too much cheese. But, I think you can. It was quite overwhelmingly cheesy and I think I'll stick to my usual 2 slices next time, it's quite cheesy enough with the intermittent mouthfuls of nothing but cheese.

                                                                                                                                            1. I love fruit/bacon/cheese combos apple or pears w/ swiss, cheddar or provolone,etc. Jalapenos are also excellent sub for the fruits.

                                                                                                                                              1. Mozzarella and pesto on thick-sliced sourdough bread, lightly buttered on the outsides. Cook it on the Foreman grill.

                                                                                                                                                Or brie and fig jam on sourdough. Yum.

                                                                                                                                                But mostly? I just like a couple slices of American on white bread, done on a diner griddle and served with a baked potato.

                                                                                                                                                1. With other ingredients needing using up, I did not get around to observing Grilled Cheese Day (4/12) until 3 days later.
                                                                                                                                                  I used a method I heard of years ago that is very good but seems not well-known. You mix mayo and maybe other condiments with shredded cheese, spread onto toast, and broil until melted. (This is also a good way to make a tuna melt - mix cheese into the tuna salad and broil.) Today's sandwich was 2 slices of whole wheat toast spread with honey mustard, then 2 slices of cooked bacon. Over that went mayo mixed with Trader Joe's shredded 4-cheese blend and their canned french-fried onions (a winter season product similar to the Durkee's product that's used in the infamous green bean casserole that graces Thanksgiving and Christmas tables in America). I used the toaster oven to broil the two slices. This was a rich but delicious sandwich, accompanied by a vinegary cucumber salad. Another good one is sliced hard-cooked egg on toast, covered with mixed mayo/cheese/mustard before broiling.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: greygarious

                                                                                                                                                    OH just saw me reading this... "Why didn't we celebrate Grilled Cheese day?" "...Um, because you told me you weren't eating junk again until you lost 10 pounds?" "What about a little one?"

                                                                                                                                                    His picks...
                                                                                                                                                    Rye with Jarlsberg and maybe a little onion mustard for dipping
                                                                                                                                                    Sourdough with Havarti and Parmesan dipped into Roasted Chipotle Corn chowder
                                                                                                                                                    On homemade Italian or Potato bread, either
                                                                                                                                                    Mozzarella, Parmesan, and Sliced Tomatoes with some roasted garlic bits and basil
                                                                                                                                                    Sliced Roasted Beets with Goat Cheese and Chives

                                                                                                                                                    For down-home, dirty nostalgia, for me it's white or wheat with Cheddar/American.