Grilled Cheese Sandwiches. Jumping sharks makes me hungry

[msk1986911]

A grilled cheese only restaurant opened near us about 1 year ago...I thought for sure it would close promptly thereafter...not a shot. The place is always busy when I stop by; tonight's special was a gyro inspired grilled cheese; very good: Grilled Cheese & Co - I Love Grilled Cheese

[Normy]

Grilled cheese sandwhiches are high in saturated fats and cholesterol. I'd avoid them if I were you-

N!

[tabs]

My favorite Grilled Cheese has Mozerellea or Swiss or both. Then you add a bit of Mayo to each inside slice, throw on some Turkey Slices and Diced Green Chillis...grill in pure unslated butter.

[rusnak]

^ I think that's just called a "sandwich" there. Like some sort of pannini.

[masraum]

Originally Posted by 12own911

bacon is not cooked long enough for me... It would need to be cooked much longer for me to really enjoy it without the bread.

+100.

[masraum]

Originally Posted by Normy

Grilled cheese sandwhiches are high in saturated fats and cholesterol. I'd avoid them if I were you-

N!

And sex and sportscars'll kill you.

Thanks, it's all good in moderation.

Yeah, thanks to this thread, I went to the store and bought cheese (Butterkase) and bread specifically for GC. Me and the Missus both had one. I bought enough cheese to make about 7 or 8 so we'll have them a few more times over the next week or so.

[Evans, Marv]

3 ingredients: Cheese, bread, & mayonaise. Two pieces of American between wto pieces of bread & a little mayonaise. Then a little mayonaise on the outsides of the bread to help toast them. No need for anything else.

[rusnak]

Add some ham, dip in egg before frying, and you got a monte cristo.

[masraum]

OK, I haven't been able to find/get the good butterkase cheese that I liked on a grilled cheese in years, probably since around the time of this thread.

I tried something new the other day. I read something on the Net about grilling both sides of the bread, so I did that. It does take a bit longer, but works well.

Then I tried a couple of different cheeses. I like a soft, mild cheese that gets REALLY gooey, so I tried Port Salut. It was very good. I actually bought that for my wife's sandwich.



For my sandwich, I wanted something with a ton of flavor, so I went with Huntsman cheese. Wow, super, super tasty.



Port Salut

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour.

Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour.

The cheese was developed by Trappist monks during the 19th century at Port-du-Salut Abbey in Entrammes. The monks, many of whom had left France during the French revolution of 1789, learned cheese-making skills to support themselves abroad, and brought those skills back upon their return after the Bourbon Restoration. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on the wheels of Port Salut cheese.

In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory.

Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside.

Huntsman

Huntsman is a concoction of two classic cheeses produced in the English countryside. Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese with a distinctive flavour profile. Though the combination seems unusual, the English cheesemakers have made it possible by presenting a layered representation of the two cheeses. Stilton is sandwiched between layers of satiny Double Gloucester, resulting in a powerful flavour combination of the two.

[stomachmonkey]

Originally Posted by M.D. Holloway

I like mine with mustard and sarcasm!

You need to take a run down 35W to the top of Ft Worth.

My friend owns this place.

Fort Worth, Texas Restaurant | Home | Lee's Grilled Cheese

Everything is outrageously excellent.

[scottmandue]

Originally Posted by craigster59

For all you Angelenos, here's the $h*t....
Menus

You are evil!

[Pazuzu]

Use mayo instead of butter on the bread before grilling.

Rejoice in the new wonders of flavor and crunch that you grilled cheese sammiches now have.

Mayo has a higher smoke point so it can grill more, has more flavor, and the oil base seals the bread from getting soggy with cheese juices, unlike butter.

[widebody911]

[masraum]

Originally Posted by Pazuzu

Use mayo instead of butter on the bread before grilling.

Rejoice in the new wonders of flavor and crunch that you grilled cheese sammiches now have.

Mayo has a higher smoke point so it can grill more, has more flavor, and the oil base seals the bread from getting soggy with cheese juices, unlike butter.

Tried it today. It did brown nicely, but the missus and I both prefer butter.

[motion]

I don't eat grilled cheese sammiches often, but when I do, its gotta be a croque monsieur.

[scottmandue]

Originally Posted by Pazuzu

Use mayo instead of butter on the bread before grilling.

Rejoice in the new wonders of flavor and crunch that you grilled cheese sammiches now have.

Mayo has a higher smoke point so it can grill more, has more flavor, and the oil base seals the bread from getting soggy with cheese juices, unlike butter.

Mayo on the outside?

Ya learn something new everyday!

I put mayo on the inside but have not tried it on the outside.

I have tried sprinkling some grated parm cheese in the pan just before I toss the GC in there, make for a nice crust.

[scottmandue]

Of course most Angelenos prefer their cheese grilled in a flour tortilla

In Portland OR there is a trailer in a vacant lot where they make a selection of gourmet grilled cheese sandwiches... you then dine on a parked school bus next to said trailer.

Apparently it is still there:

The Grilled Cheese Grill | A Little Taste of Your Childhood

[id10t]

Originally Posted by scottmandue

Mayo on the outside?

Ya learn something new everyday!

I put mayo on the inside but have not tried it on the outside.

I have tried sprinkling some grated parm cheese in the pan just before I toss the GC in there, make for a nice crust.

Yup. Also what some mom-n-pop type burger grill places do to toast the bread. Keeps the meat juices, ketchup, etc. from making a soggy mess.


I like a nice medium sharp cheddar with slices of tomato and fresh onion in my GC.

My children are unadventurous - toast bread in toaster, apply slice of american cheese, nuke for 15 seconds to melt cheese.

[Tobra]

If you lay the toaster on its side, you can make a grilled cheese without the grill. You just need one of those wide mouth toasters like you use for bagels. Don't use too much cheese or it will make a mess. I also like to toast the bread a little if I make them in the skillet with butter. Don't care for the mayo mod.

[DanielDudley]

There is a place about an hour and twenty minutes from my home that makes a killer grilled cheese. They also make a fabulous grilled ham and cheese, and a superlative BLT.

I think it is only the distance that keeps me from getting carried away, now that I am not working in that region.