-- Let's try to discuss variations of the Grilled Cheese Sandwich.
 

Hey Guys.

Let's see here - There are many roads we can take with this fine creation.

Wonder White+Margarine+Velveeta ???

French Bread+Brie - with fine Cubes of green apples and banana... ?

Texas-Toast with Cheddar???

How about something beyond crazy like colby and raisin bread/toast?? Ever do that one up? I bet not... (Colby cheese isn't that respected on CP - never really has been.) Always pissed me off. Very underrated.

Ok - how about Monterrey Jack and Wheat?



Do you incorporate bacon? How about ham? (Ham is like Colby and never got it's respect here)

Do you slice in half? - Diagonal -or- Horizontal?

Pickles?? standard (hamburger style?) spears? sweet? pepperoncinis?

Green Olives? Black?

Frill-Pick or no here?

I'll be honest the good old Wonder Bread White + Velveeta is probably my favorite - In some ways my tastes disgust even me.

I'd love to vote for the brie, but nah....

no voting here - no poll.

I am anxious to hear all about this from you all.










http://i.imgur.com/ec12h75.png

Sourdough bread.

Man the toaster and a microwave is a huge time saver.

Three minutes and they are just as good as grilled.

BOOM!

They make great hamburger buns.

http://a4.urbancdn.com/w/s/Up/DD6YsJooiEyubV-640m.jpg

Salami and hot pepper cheese grilled on Rye. Boom.

Is that technically a melt?

http://media.giphy.com/media/GtKBubkQoLNpC/giphy.gifWhoa. Game changer

I like mine on rye with a slice of cheese and crispy bacon.

Had this once. It's called the max cheese. A burger with a fried egg on top sandwiched in between two grilled cheeses.

Not too bad.

So many combos...
Brie on cinnamon/raisin bread
muenster on pumpernickel
motz & pepperoni on sourdough
are a start

mozzarella and prosciutto on italian bread grilled in virgin olive oil.

Can't have it anymore but it was good.

:drool:

Sourdough bread and I butter the outsides and then press on parmesan cheese then grill. So I basically end up with a cheese crested grilled cheese sandwich, which kicks ass.

French bread with Parmesan grilled on the outside, tomato and cheddar or Swiss on the inside.

be still, my beating heart~:wayne::hail:

We occasionally bust it out in the winter when it's too cold to grill out. It's the second best way to cook a burger IMO.

My wife got a grilled MAC and cheese at a place in Jackson Hole last year. It was tasty, though undoubtedly artery-clogging.

It's not really a grilled cheese unless it's on sliced bread per a cooking site.

I'm boring on grilled cheese. Don't eat it often but when I do, I like white sharp or medium sharp cheddar, Gruyère, Danish Harvarti or Muenster.

I generally prefer mine basic or vegetarian. My first choice for any addition is always tomato and I like that with fresh basil if I add a tomato. Except Gruyère where I could go for some fresh tarragon. I've had it with thinly sliced ham with tomato too. But have to be in the mood for meat. Gloucestor's sounds good. I've heard of arugula and tomato on Gruyère. That sounds good. But plain or just a tomato added is all okay with me.

Bread, well I'm allergic to most so it has to me my golden millet flax bread as it grills up nicely.

A restaurant here specializes in gourmet grilled cheese. Check their menu:

http://hammontreesgourmet.com/menu.html

Hmmm, pesto and tomato would be great on a grilled cheese too. Gonna try that sometime.

thread creation overkill is what this is

Oh and I forgot the classic Croque Monsieur and Croque Madame.

Offseason.

Surely this has been the most active CP has been in the offseason..

Gotta burn off the extra calories.

If only I could update my stats thread. :sulk:

I like mine with sharp vermont cheddar and a nice hard italian bread.

The Admin ChiefsPlanet deserves, but not the one it needs right now.

this is ideal

http://www.seriouseats.com/images/20...-cheese-05.jpg

Gotta have the classic white bread slathered in butter with 2 slices of real american cheese. Not the cheese food crap. Grilled in butter till golden brown. Served with a dill spear on side. Dill hamburger chip will do in a pinch.

Sonic actually makes a pretty good one to my liking. Well as long as the grill master is into it. Ive had some come out butter and cheese barely melted. I just grin a bare it. could complain an get the old grilled spit and cheese.

I know im gonna try the GC bun hamburger! That is right down my alley.

Poverty ass bitchmade garbage.

http://i58.tinypic.com/2ec3l3k.gif

Thats right down my alley to.

I forgot about Gouda--another cheese I like. That Brie-Gouda, onion and
fig sounds and looks great.

This. Also, why isn't Colby Jack respected on CP? I'm now considering canceling my membership.

LMAO

I respect the co-jack and love a hunk of it with a slice of summer sausage. I have tried it in a GC but still prefer the american.

Good to hear. I've never tried it with summer sausage, but I can understand how that would work.

Btw SR is turning the food thread into an art form. Well Done, sir.


Also, do we have just a straight up sandwich thread? A place where I could describe the best sandwich I've ever had?

would that combo - totally.

Do you like Fontina? It works well w/ sauteed vidalia onions.

Love it. It's my go to in general for sandwiches.

If I layed out a hunk of co-jack and a snickers candy bar side by side. Then asked my son to choose he would go co-jack every time. He loves cheese.

When I was stationed in Troy, Alabama in 2006, my boss handed me a sandwich she had ordered from a little sandwich shop next to the college. She ordered it for herself, but got called to a last minute meeting, and gave it to me to enjoy.

Pretty simple sandwich. Roast beef, pepper jack cheese, Jalepeno, and mustard on large pieces of fresh, white bread. I'm talking so fresh that when you bite into that bread, it sticks to the roof of your mouth. It was wonderful. I've tried recreating that sandwich a million times since I left Troy. I've never been able to make it quite as good though. What a wonderful sandwich.

Your raising a good one, bud.

nothing to do with grilled cheese but seen this somewhere. Basta Pasta in NYC cook's and serves there there pasta right from the Parmesan cheese wheel.

http://s3-media4.fl.yelpcdn.com/bpho...9hxDTUjw/l.jpg

When are we visiting that place?

I love a good grilled cheese sando, great thread!

I like a few different types

With really gooey white cheeses like a stringy Swiss or creamy Havarti I like to caramalize red onions with balsamic vinegar and red wine and toss them on a nice sourdough or French slab.

I really like the sharpest I can get ahold of in the cheddar department, tillamook extra sharp is our mainstay in the house but I try to snag better when I see them. I don't like any extras on my cheddar grilled cheese, dark rye or a sturdy grade wheat bread and more cheddar and I'm set.

Goat cheese grilled cheese, super creamy, it is also a favorite. You can go as far as adding tomato, basil, and bacon for a summer type spin on it, but I usually end up with any one of the three extras depending on the day.

http://www.yelp.com/biz/basta-pasta-new-york

I for life remember where I seen it I think local news maybe.

http://www.youtube.com/watch?v=3bbJb4x3CiQ

Dont know hot to post video here. Basta Pasta.

I'm not a huge fan of Colby Jack, as far as Colby goes it's not that I don't like it, it's just a bit uninspiring to me. It kind of seems like it's almost flavorless in a way. When I think of yummy white and orange cheese I think of Muenster.

I have got to get me a cheese wheel rind holy shit!

The things you never even realized existed that once discovered are must have' at all costs.

Mmm... Sounds yummy.

The fiancé makes a mean grilled cheese. In fact, she made a couple for dinner tonight. 3 slices of cheddar, 3 slices of Swiss, on Tuscan pane and with cooked with enough butter to choke a horse. This is why I've gained more weight during her pregnancy than she has.

Try using mayo instead of butter sometime...I'll never go back to butter

Hell Yes.

Sharp cheddar and mozzarella, with jalapenos, on rye. Build from there with whatever you fancy. Bacon, ham, sauteed veggies, shrooms, etc. Sauerkraut is a good one that people tend to forget about. A horseradish based dip is nice on the side.

Several variations I like:

-Fontina Cheese on thin sliced sourdough w dijon mustard

-American cheese on white with a tomato and bacon

-Multiple shredded cheeses like Asiago and Gouda with a slice of prosciutto on french

I like a ratio of 2:1 cheese to bread. Nothing worse than a grilled cheese with think slices of bread and little to no cheese.

It also must be VERY crispy with a nice flavor of butter on the outside.

I don't much care for grilled cheese. But I do have some tips to make a better grilled cheese, and one variation that's amazing.

So first, the tip.

To really toast the bread, try not buttering the bread. Instead, put a tablespoon of butter in the pan and wait for it to melt and the foaming to subside. Then put the sandwich in the pan to toast. You may need to add a bit of butter when you flip. This will get it so crispy and toasty, it's insane.

Now the variation: Prep exactly like you would for a grilled cheese. But instead of cheese, slather on a good amount of peanut butter. Just like the cheese, the PB will get all gooey, but be warned: Piping hot peanut butter is a lethal combination of lava and napalm.

A thin layer of miracle whip on the inside, butter on the outside to toast.

Also, Kraft used to sell thick sliced Velveeta for awhile and they've stopped and it pisses me off

Dang! never even considered Sourdough. Must try. :thumb:

Velveeta. No. Just no. :doh!: