05-19-2013 11:57 AM - edited 05-19-2013 11:57 AM
I know a lot of you must make a mean grilled cheese (like myself) so what's your favorite way to prepare this delicious treat? For the older heads with kids, what sort of ridiculous demands do your children have for their grilled cheese?
I want real answers here... What kind of bread and cheese do you like? How much cheese?
I just made an awesome sandwich made from White sandwich bread (the smaller square slices), 1 slice of provolone and ~1.5 slices of swiss. I'll try using a little more provolone next time.
I wish I had taken a picture but it was too good to wait.
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05-19-2013 04:26 PM
05-19-2013 04:29 PM
05-19-2013 07:34 PM
Tomatoes dude, needs tomatoes. That and shit loads of cheese and butter.
05-19-2013 07:36 PM
05-19-2013 08:22 PM
I used to make FANCY Grilled Cheeses and Fancy Salads at a Gourmet Bistro when I was 18.
i remember how to do it, I used a Skillet I think they call a a sauce pan in the bidness?
05-19-2013 08:23 PM
and dill pickles
on opposite sides
and some homemade pastrami
That is a grilled sammich.
05-19-2013 08:28 PM
a thin layer of mozz in the middle, for body
On opposite sides: Jarlsburg (a better Swiss) and Feta
On the feta side: sliced kalamata olives and basil
05-19-2013 08:33 PM
05-19-2013 08:35 PM - edited 05-19-2013 08:36 PM
Growing up my standard at home was actually "Cheese Toast" - A thick slice of Velveeta on whatever white bread we were getting at the time done in the toaster oven - easier than greasing up a pan.
But I used to love the grilled cheeses from Denny's, Village Inn, Woolworths, and those kinds of places that were all using American I'm sure (didn't like American slices at home, they tasted weird). And of course, the end-all be-all was Grilled Cheese and Bacon.
Now that I'm grown up... my daughter actually digs cheese quesedilla's over grilled cheeses, but she'll deal with american, cheddar, smoked provolone, colby jack.. whatever I put in there.
Me? I like mixing stuff... most common combo of what we have in the house is usually Boar's Head white American, Publix (local supermarket) Smoked Provolone, and Sargento Cheddar slices. But if we have shredded cobly jack, I've been known to put a little in as well. Usually just done in a frying pan with a little bit of Country Crock to help with browning. On occasion if I get "italian" bread from the bakery I'll do it on the George Foreman grill, which gets a definite panini-crisp going on it.
We have a grilled cheese truck here in town, but I haven't tried it yet.
Oh... and a couple hamburger pickle slices on top FTW.
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