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-   -   Best way to make Grilled Cheese? (http://www.bikeforums.net/foo/922918-best-way-make-grilled-cheese.html)

trackhub 11-19-13 07:12 PM

Best way to make Grilled Cheese?
 
I must admit, a grilled cheese sandwich hits the spot sometimes. What are some of the best ways to make it?
Types of cheese, with tomato or without, etc?

The cold weather is setting in in New England, so I await some answers.

Artkansas 11-19-13 07:15 PM

The most critical thing is getting the pan temp correct so that the cheese melts but the bread and butter don't burn.

I'm a purist. Bread, butter and cheese is all you need.

RamAlaRag 11-19-13 07:18 PM

Quote:

Originally Posted by Artkansas (Post 16260901)
The most critical thing is getting the pan temp correct so that the cheese melts but the bread and butter don't burn.

This.

I always put tomato on mine.

cuzzinit 11-19-13 07:24 PM

pickles :thumb:

cyclokitty 11-19-13 07:35 PM

Jalapenős are a must. Bacon is wondrous. Both of them and I purr.

windhchaser 11-19-13 07:35 PM

i like a george forman gril 2 make mine

cyclokitty 11-19-13 07:39 PM

Oh yes, the cheese has to be the plastic wrapped slices. No quality, VSOP, organic, free range slices carved from cave-aged cheddar either. I'm flexible about the bread chosen for the art that is known as grilled cheese. I've enjoyed sour dough slices, thick slices of Italian loaf, challah bread but I've enjoyed grillies made from a couple of slices of foam from a bag of Wonder Bread. I would stress that 12 grain sliced bread with bits of nuts and seeds would overwhelm the grillie happiness of a grilled cheese.

jdon 11-19-13 07:40 PM

http://blog.moviefone.com/images/200...bennyjoon2.jpg

cyclokitty 11-19-13 07:45 PM

I forgot to mention my fav grilled cheese: slices of pannetone stuffed with cheese and bacon, the whole thing enrobed in beaten eggs and fried in butter until it is golden and the cheese melted.

It's like you died, went to heaven, died again and got the keys to the Executive Heaven.

ahsposo 11-19-13 08:03 PM

Quote:

Originally Posted by cuzzinit (Post 16260924)
pickles :thumb:

Oh, yeah.

I find vlasic Ovals the bomb, myself.

overthehillmedi 11-19-13 08:29 PM

Butter, you have to use Butter, none of that fake stuff even if they say you can't tell the difference.

Allen 11-19-13 08:35 PM

http://www.dimensionsinfo.com/wp-con...Toast-Tite.jpg
Sourdough or rye, velveta because of how it melts, butter, and mayo because this is The South.

ModoVincere 11-19-13 08:41 PM

heavy on the butter, kraft American Cheese, and a hot cast iron skillet.
Served with piping hot cream of tomato soup.

ahsposo 11-19-13 09:10 PM

Oh, Puh-Leeze!

Get over the 'South'

I use all kinda cheese, bread. The skillet and butter is real important, mayo uh, huh.

Pickles are the foundation.

sknhgy 11-19-13 09:24 PM

Mustard don't hurt nothin'.

FlatTop 11-19-13 09:24 PM

I usually use rye and pepperjack, or some other cheese and then supplement with hot or sweet peppers. Part of the fun is using what's around, and I'm wondering if maybe the conchitas I bought yesterday
( http://toxobread.wordpress.com/2009/...haped-topping/ ) might be a good experiment.

jdon 11-19-13 09:32 PM

You poor Americans... No McLarens cheese.

Spread it on the bread instead of butter and fry cheese side down, use an old cheddar inside. Bacon added is more better. :**

FlatTop 11-19-13 10:04 PM

Quote:

Originally Posted by jdon (Post 16261207)
You poor Americans... No McLarens cheese.

Spread it on the bread instead of butter and fry cheese side down, use an old cheddar inside. Bacon added is more better. :**

You poor Canadians...No real bacon.:cry::lol::)

Dan Burkhart 11-19-13 10:17 PM

Am I the only one that likes onion on there?
I start with 12 grain 'bird seed " bread, shredded mozzarella, onion, butter or Becel on the outside.
Tomato or mushroom soup for a complete lunch.

erig007 11-19-13 10:20 PM

-sundried tomatoes in a blender
-grilled peppers in a blender
-moutarde de dijon
-very old cheddar
-parmesan
-some olive oil
-pickles
-fried organic eggs (no oil) with some herbes de provence and BBQ spices
-fried onions (no oil)
-roasted garlic
-whole grains bread
(optional) : peanut butter or bacon

http://www.freesmileys.org/smileys/s...atdrink024.gif

the sci guy 11-19-13 10:31 PM

you bake up a chicken patty:
http://www.poultry.com/site-assets/f...9be5ce0e83.jpg

and put it in the middle of white bread,buttered, plus cheddar cheese from the deli, then cook the grilled cheese with the chicken patty inside it.

holy balls its delicious. terrible for you, but delicious.

jdon 11-19-13 10:43 PM

Quote:

Originally Posted by Dan Burkhart (Post 16261298)
Am I the only one that likes onion on there?
I start with 12 grain 'bird seed " bread, shredded mozzarella, onion, butter or Becel on the outside.
Tomato or mushroom soup for a complete lunch.

Not at all. Big slice of onion is awesome!

HardyWeinberg 11-19-13 10:45 PM

Quote:

Originally Posted by Artkansas (Post 16260901)
The most critical thing is getting the pan temp correct so that the cheese melts but the bread and butter don't burn.

I'm a purist. Bread, butter and cheese is all you need.

+1. We leave our butter on the counter too so it's soft enough you can slather the bread, pre-grilling, w/o tearing up the bread with rigid butter.

erig007 11-19-13 11:14 PM

http://i.imgur.com/e7oiXXJ.jpg

Simon Cowbell 11-20-13 12:59 AM

Quote:

Originally Posted by jdon (Post 16261348)
Not at all. Big slice of onion is awesome!

I'll caramelize the onions in a separate pan and add them with dijon mustard to the pre-grill build.

Tomatoes and pickles are both very good. It stuns me that I'd never thought to add bacon, but I'm on it!

Someone grilled me a peanut butter sandwich just a couple of weeks ago. It wasn't nearly as bad as it sounded to me initially, but once was enough.


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