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Feb 12, 2011 08:59 AM

Grilled Cheese Sandwich?

So I've always used kraft singles american cheese - until I recently started learning about processed foods. I'd like to use a real cheese that I can buy in a block, but want something that has a very close taste and melted texture as american cheese. Any suggestions?

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    1. re: fourunder

      Yes to Muenster and Brie as others have noted.....Round Deli sliced Provolone is very mild and melts smooth and easily

    2. Cheddar also makes an excellent grilled cheese. I had one last night with thinly sliced tart apples and some honey mustard. Mozzarella, provolone, swiss, etc. can all be delicious in grilled cheese. Have fun experimenting! I think you'll find that you like grilled cheese even better w/o the Kraft singles:-)

      1. The cheeses we regularly use for a grilled cheese sandwich are Fontina, Gruyere and Seriously Sharp Cheddar from VT. None really mirror the flavor of "American" cheese but honestly, to my palate, Am. cheese doesn't have much flavor. Fontina, depending on how long it's been aged has a mild rich to nutty flavor. Gruyere is somewhat similar to Fontina but a little more salty...a little like Swiss.. Cheddar makes a really good grilled cheese but needs to be sliced thinly and placed next to the bread. It doesn't seem to have the same melting quality of the others but the taste is distinctive. Then there's Havarti...
        BTW: we use a George Forman for GCS.

        10 Replies
        1. re: Gio

          As I'm typing I'm finishing a GCS with sharp Cheddar on rosemary bread done on the panini grill. I don't add any butter/oil/etc. With a little mug of tomato soup with basil and a dollop of creme fraiche. Happy mouth.

          1. re: c oliver

            We don't use butter either, but I will confess to using a slather of mayo on the "inside" of one piece of bread and spicy dark mustard on the other, with cheese and a slice of tomato in between. An oozey, gooey, messy delight.

            1. re: Gio

              Ever use mayo on the outside, instead of butter or an oiled pan/grill? It works well, and you can season it if desired. I mix curry powder into the mayo first. If using just butter or oil, I like honey mustard on the inside, plus sliced tomato in season. Another addition is canned fried onions. Don't like the French/Durkee versions but Trader Joe's has a good one stocked holiday season only. And Asian markets sell plastic jars of excellent fried onion bits, sometimes sold as fried shallots. Either way they seem to have the same picture of red onions on the label. Sprinkle a tbsp on the cheese - it will retain a little crunch once the cheese melts.

              1. re: greygarious

                uuuuoooooo..... mayo on the Outside. With curry. Gotta try that.
                (I Love Mayonnaise.) Thanks Greygarious!

                1. re: Gio

                  I like mayo on the outside, though more as an easy way of evenly oiling the bread to make it toast better, than as a flavoring. Restaurants probably brush the bread with melted butter (or what ever fat they use on the grill).

                  1. re: paulj

                    Boston has a controversial outfit called Phantom Gourmet which purports to review restaurants on its TV and radio shows but is more about advertising. The impartiality of the reviews may be debatable but there is a value to the TV show in that you can see what the restaurant's interior and plates of food actually look like; you get an idea of portion size and diner demographics too.

                    Today they covered Cheeseboy, a place in commuter rail's South Station, that features a variety of GCS and tomato soup offerings. The bread is buttered by sliding it over a roller, the bottom of which is partially submerged in melted butter. Too bad that's not practical for home kitchens!

                    1. re: greygarious

                      " The bread is buttered by sliding it over a roller, the bottom of which is partially submerged in melted butter. Too bad that's not practical for home kitchens!"

                      It is!!

                      That's a standard piece of restaurant equipment available at almost any restaurant supply store and probably on line.

                      You can get one from, this is what they look like -

                      I think the Amazon price is somewhat on the high side, a resto supply store will probably have it cheaper.

                      1. re: greygarious

                        Every worry about where to set the freshly buttered (or mayo'd) surface while assembling the sandwich? In the normal world of sandwich making you always keep the buttered face up. :)

                        1. re: paulj

                          Paulj, try putting just the buttered bottom slice into the pan, then quickly assemble the cheese and other ingredients atop it and add the buttered top slice. Mis-en-place helps here, so the bottom slice isn't burnt by the time you're ready to flip the sandwich.

                          DiningDiva, I said that for home use the device is impractical, not unavailable. Unless the family makes a LOT of toast or grilled cheese at a time, and frequently, it's another item to clean and store.

                2. re: Gio

                  I use mustard on some panini but never thought of it for GCS. Sounds good. Warm mayo has never really sung to me but if you and gg like it I'm going to give it a try.

            2. Jarlsberg. It's in the family of "Swiss"-type cheeses, but with superior melting qualities and moderate in price. Personally, I think spending a lot of money on a high-end cheese (Comte, for example) for an American grilled cheese sandwich is to defeat the point - it should be made from relatively frugal ingredients - there's something a bit obscene about tarting up peasant or "vernacular" foods up a la gourmande (like, say, making a Jello salad with Beluga caviar, truffles and fennel pollen).

              1 Reply
              1. re: Karl S

                +1 on the Jarlsberg. I remember a while back CI stating that after a taste test Jarlsberg came out on top. I tried it and have been hooked ever since.

              2. Try sliced American cheese from the deli counter - this cheese is NOT the same as processed cheese food singles slices like Kraft. I would use one slice of American together with one slice of cheddar.

                Presumably fourunder is being facetious. Velveeta is, like Kraft singles, highly processed. You want something labeled "cheese", not "cheese food".

                1 Reply
                1. re: greygarious

                  Presumably fourunder is being facetious...


                  Yes.....but it does come in a block. :)

                  I don't think there's any real cheese that can come close to taste and texture...only other processed cheeses.